Pumpkin cream soup
4 servings
50 minutes
Pumpkin cream soup is a warm, velvety dish that embodies the coziness of American cuisine. Its history traces back to the autumn harvests of pumpkins that have inspired chefs for centuries to create warming soups. This recipe combines the sweetness of pumpkin and corn with the tenderness of cream, creating a harmonious flavor with light nutty and caramel notes. Onion adds zest, while freshly ground pepper gives a slight spiciness. The thick, creamy texture makes the soup an ideal choice for cool days, and adding croutons provides a pleasant crunch. Pumpkin cream soup not only warms but also satisfies while remaining a light and sophisticated option for dinner or festive tables.
1
Fry all the ingredients in butter.
- Pumpkin: 200 g
- Onion: 150 g
- Corn kernels: 150 g
- Butter: 30 g
2
Add water and simmer until soft.
- Water: 200 ml
3
Add cream, salt, and pepper.
- Cream: 200 ml
- Salt: 15 g
- Freshly ground black pepper: 1 g
4
After boiling, blend it with a blender.
5
Croutons can be served separately with the soup.
