Pumpkin cream soup with herbs and seeds
4 servings
30 minutes
Pumpkin cream soup with herbs and seeds is a refined dish of Italian cuisine that captivates with its velvety taste and delicate aroma. Historically, pumpkin was widely used in Mediterranean cuisine due to its sweet flesh and rich color. This soup is warm and tender, with a hint of ginger's spiciness and creamy softness. Pumpkin seeds add a crunchy texture, while fresh herbs provide notes of freshness and fragrance. It is perfect as a warming lunch on a cool day or as a light dinner that leaves a pleasant aftertaste. Served with crispy bread or cheese croutons that highlight its refined creamy base, each spoonful of this soup offers coziness and harmony, turning the meal into a true gastronomic delight.
1
Let's prepare the necessary ingredients. Peel and dice the pumpkin and potatoes. Chop the onion. Cut the ginger root into large pieces.
- Pumpkin: 400 g
- Potato: 2 pieces
- Sweet red onion: 1 piece
- Ginger root: 1 tablespoon
2
In a thick-bottomed pot, heat vegetable oil, add onion, garlic cloves, and ginger slices. Sauté the onion until translucent. Remove the garlic and ginger.
- Sweet red onion: 1 piece
- Garlic: 2 cloves
- Ginger root: 1 tablespoon
3
Add pumpkin to the onion. Sauté over medium heat until half-cooked. Add 1.5 liters of clean water or meat broth. Cook until the pumpkin is soft, then add potatoes. Cook the soup until the potatoes are done.
- Pumpkin: 400 g
- Water: 1.5 l
- Potato: 2 pieces
4
Once the vegetables are cooked, remove the pot from the heat and let it cool slightly. Blend until a smooth soup consistency is achieved.
5
Put it back on the heat, adding salt and pepper. Cook for a few minutes without bringing to a boil, then turn off the heat and add cream.
- Salt: to taste
- Ground black pepper: to taste
- Cream 20% fat: 250 ml
6
Add fresh herbs and pumpkin seeds when serving.
- Pumpkin seeds: to taste
