Pumpkin puree soup with garlic
4 servings
40 minutes
Pumpkin puree soup with garlic is a cozy dish of autumn cuisine that combines the tenderness of pumpkin, the spiciness of garlic, and the creamy texture of cream. Its roots trace back to American culinary tradition, where pumpkin is an important ingredient in many dishes. The velvety flavor of the soup unfolds with the warmth of sautéed onions and garlic, while fragrant pepper and nutmeg add refined depth. This soup is perfect for cool evenings, warming both body and soul. It is served with crispy rye croutons that highlight its richness. The versatility of the dish allows it to be used as a standalone first course or as an exquisite complement to a main dinner.
1
We peel the pumpkin and potatoes, cut them into pieces, and put them in a pot.
- Pumpkin: 500 g
- Potato: 2 pieces
2
Pour water so that it covers the vegetables by one finger.
- Water: 0.7 l
3
Cook until ready.
4
Chop the onion and garlic, sauté in vegetable oil until golden, then mix with the vegetables.
- Onion: 1 piece
- Garlic: 3 cloves
5
Blend until smooth.
- Pumpkin: 500 g
- Potato: 2 pieces
- Onion: 1 piece
- Garlic: 3 cloves
6
We add salt and spices.
- Salt: 0.5 teaspoon
- Ground allspice: pinch
- Ground nutmeg: pinch
7
Pour in the cream.
- Cream: 200 ml
8
We bring the soup to a boil.
9
Serve with rye bread croutons.
