Pumpkin puree soup with cream and paprika
4 servings
60 minutes
Pumpkin puree soup with cream and paprika is the embodiment of autumn coziness and tenderness. Historically, pumpkin soups are popular in European cuisine, especially in France and Germany, where their velvety texture and rich flavor are appreciated. This version combines the sweetness of pumpkin, the spiciness of smoked paprika, and the creaminess of cream to create a harmony of flavors. A hint of chili heat and garlic aroma add depth to the taste, while khmeli-suneli brings Eastern notes. This soup is perfect for cozy home evenings or festive dinners. It can be served with crispy white bread croutons that highlight the creamy texture. Its nourishing qualities and warming effect make it ideal for cold days.
1
Wash the pumpkin, peel it and remove the seeds (do not throw away the seeds). Cut the pumpkin into small cubes.
- Pumpkin: 700 g
2
Cut the chili pepper pod lengthwise, remove the seeds, and slice it into strips. Mince 2 cloves of garlic. Pour olive oil into a pot or skillet, add the chili pepper and garlic, and quickly sauté while stirring.
- Chili pepper: 0.5 piece
- Garlic: 3 cloves
- Olive oil: 2 tablespoons
3
Cut the celery into strips and the potato into cubes. Place celery, potato, and pumpkin in a pot, mix them, and add broth. The broth should cover all the vegetables; add salt. Bring to a boil, skim off the foam, and cook for about 40 minutes until the pumpkin is soft. After about 20 minutes of boiling, add Kamis' khmeli-suneli and smoked paprika from Kamis.
- Celery stalk: 1 stem
- Potato: 1 piece
- Pumpkin: 700 g
- Broth (stock): 1.5 l
- Khmeli-suneli: 1 teaspoon
- Smoked paprika (pimenton): 1 teaspoon
