Pumpkin and garlic cream soup with milk
4 servings
60 minutes
Pumpkin-garlic cream soup with milk is a warm embrace in a bowl, combining the gentle sweetness of pumpkin with the spicy aroma of garlic. This recipe comes from European cuisine, where simple yet rich flavors are cherished. The velvety texture of pumpkin puree complemented by the light creaminess of milk creates a rich and warming taste. The flavor of the soup is harmonious: the sweetness of pumpkin is balanced by the spicy note of garlic, while butter adds softness. This soup is perfect for cozy autumn evenings, a light lunch, or even as an elegant first course for dinner. It pairs wonderfully with crispy toasts or croutons, and a touch of fresh herbs adds sophistication. This soup is a simple yet refined way to enjoy natural flavors and warm up on cold days.
1
Sauté garlic in butter in a pot.
- Garlic: 5 clove
- Butter: 15 g
2
Add diced pumpkin and pour in water to cover the pumpkin by about 1–2 cm.
- Pumpkin: 750 g
3
Bring to a boil, then simmer until the pumpkin is soft. Puree.
4
Add 200 ml of milk to the pumpkin puree, mix well, bring to a boil and turn off.
- Milk: 200 ml
