Pumpkin Cream Soup
6 servings
45 minutes
Pumpkin cream soup is a true embodiment of cozy French cuisine. Its velvety texture and delicate flavor reveal sweet notes of roasted pumpkin, complemented by the aroma of shallots, garlic, and warming spice of ginger. Cream adds softness to the dish, while nutmeg contributes refined nobility to the taste. This soup not only warms on cool days but also brings elegance to every meal. It is served with pumpkin seeds and a spoonful of sour cream, making it even richer. An ideal choice for a festive dinner or a cozy family lunch!
1
Peel the pumpkin and cut it into small slices. Grease with oil (1 tbsp).
- Pumpkin: 515 g
- Olive oil: 2 tablespoons
2
Send to a preheated oven at 200 degrees for 30 minutes.
3
Chop the onion and carrot into small cubes.
- Shallot: 45 g
- Carrot: 100 g
4
Chop the garlic coarsely.
- Garlic: 25 g
5
Cut the ginger into small cubes.
- Ginger: 30 g
6
In a deep pot, melt butter and olive oil (1 tbsp), add chopped vegetables. Stir. Set to medium heat.
- Butter: 30 g
- Olive oil: 2 tablespoons
7
After 3 minutes, season with black pepper, add salt, and stir.
- Ground black pepper: to taste
- Salt: to taste
8
Add garlic after 3 minutes. Stir. Simmer for about 2 minutes.
- Garlic: 25 g
9
Remove the cooked pumpkin from the oven.
10
Add it to the frying. Mash it a little with a fork.
- Pumpkin: 515 g
11
Pour in the broth. Set to high heat.
- Chicken broth: 0.5 l
12
As soon as the soup starts to simmer, add salt and remove from heat.
- Salt: to taste
13
Puree the mixture with an immersion blender until smooth.
14
Pour in the cream and mix.
- Heavy cream 35% fat: 100 l
15
Season with nutmeg.
- Nutmeg: to taste
16
Pour into plates and serve, garnished with pumpkin seeds and adding sour cream.
- Pumpkin seeds: to taste
- Sour cream: to taste
