Pumpkin cream soup with celery
6 servings
60 minutes
Pumpkin cream soup with celery is true autumn comfort in a bowl. Bright, velvety, with a deep sweet pumpkin flavor, subtle herbal notes of celery, and pleasant creamy tenderness of coconut milk. This dish combines rich flavors and is popular in gourmet cuisine for its lightness and nutrition. It perfectly warms on cool days and works as a standalone dish or an exquisite first course for a festive dinner. The soup can be complemented with fresh herbs, pumpkin seeds, or crispy croutons for textural contrast. Thanks to the use of simple and accessible ingredients, it is easy to prepare while remaining elegant and tasty. This soup is a harmony of warmth and rich flavor that brings comfort and pleasure in every spoonful.
1
Chop the onion and celery, grate the carrot, and finely chop the garlic. Sauté the vegetables in a heavy-bottomed pot with olive oil until golden.
- Onion: 100 g
- Celery: 50 g
- Carrot: 100 g
- Garlic: 10 g
- Butter: 50 g
2
Cut the potatoes and pumpkin into equal cubes, add to the pot with the vegetables. Sauté for a couple of minutes, then pour in water to cover the vegetables.
- Potato: 200 g
- Pumpkin: 1 kg
3
Boil until the pumpkin and potatoes are cooked.
4
Chop with an immersion blender (optional: strain through a sieve). Bring to the desired consistency by adding a little water if necessary. Season with salt and pepper.
- Ground black pepper: to taste
- Salt: to taste
5
Serve with coconut milk.
- Coconut milk: 60 ml
