Pumpkin Soup with Cream
4 servings
25 minutes
Pumpkin soup with cream is a true embodiment of coziness and tenderness in Danish cuisine. Its velvety texture and soft, sweet pumpkin flavor are perfectly complemented by the aroma of nutmeg and creamy softness. This soup comes from northern countries where long winter evenings are warmed by dishes filled with warmth and natural flavors. Thanks to the combination of vegetable broth and fresh ingredients, it has a deep, rich flavor palette. Cream, carefully added in a spiral, gives elegance to the dish and enhances its silkiness. It is best served with warm bread that helps reveal all the nuances of flavor and provides true gastronomic joy.
1
Pour broth and 500 ml of water into a large pot, bring to a boil, and add diced pumpkin, finely chopped onion, and garlic. Bring to a boil again. Reduce heat and cook for 15 minutes until the pumpkin is soft.
- Vegetable broth: 500 ml
- Butternut squash: 750 g
- Onion: 2 heads
- Garlic: 2 cloves
2
Sauté all the vegetables, reserving the broth. Place the vegetables in a blender and puree, adding broth as needed to reach your desired consistency. Add nutmeg, salt, and spices.
- Vegetable broth: 500 ml
- Nutmeg: 0.3 teaspoon
3
Pour the soup into 4 small bowls and add a swirl of cream on top. Serve with warm bread.
- Cream: 3 tablespoons
