Pumpkin cream soup with arugula and pine nuts
5 servings
35 minutes
Pumpkin cream soup with arugula and pine nuts is a true embodiment of autumn coziness. Its delicate, velvety texture combines with subtle nutty notes and the freshness of arugula. Historically, pumpkin soups are common in European cuisine, especially in France and Italy, where the simplicity and depth of seasonal ingredients are appreciated. Pumpkin adds natural sweetness to the soup, cream adds softness, and nutmeg enhances the aroma. Pine nuts add a savory touch while arugula brings a hint of spice. This soup is perfect for cold evenings and can be served as a standalone dish or paired with crispy toasts. Each spoonful is a harmony of flavors and textures that creates an unforgettable gastronomic delight.
1
Clean the pumpkin: peel and remove the seeds. Cut into large pieces and add to the broth. The water should completely cover the pumpkin; if there's not enough broth, add more water. Cook for 20-25 minutes (a fork should easily go into the pumpkin).
- Pumpkin: 1 piece
- Chicken broth: 500 ml
2
Drain 3/4 of the water — then the soup will be thick (I don't like when cream soup is 'watery', but if you don't like the puree state, then just drain half of the water).
3
Blend into a puree, add cream, nutmeg, salt, pepper and heat for a couple of minutes — as soon as the soup starts bubbling, remove it immediately — do not let it boil. Add arugula and pine nuts directly to the plates.
- Single cream 10% fat: 150 ml
- Nutmeg: 1 teaspoon
- Rocket (arugula): to taste
- Pine nuts: 50 g
