Pumpkin soup with cream
4 servings
60 minutes
Pumpkin cream soup is a delicate, velvety dish infused with the coziness of French cuisine. Its history roots in gastronomic traditions where pumpkin holds an esteemed place due to its rich flavor and nutrition. This soup warms on cool days, offering the softness of cream, sweetness of carrots, and a hint of spiciness from sautéed onions. It has a subtle creamy taste with light caramel notes of pumpkin, perfectly pairing with crispy croutons or fresh baguette. This versatile dish suits both lunch and dinner, complemented by aromatic spices or fresh herbs. Such soup not only delights the palate but also fills the home with warmth and comfort.
1
Finely chop the onion and sauté it in butter until translucent, cooking on low heat and not skimping on the oil.
- Onion: 1 head
- Butter: to taste
2
Cut the pumpkin into cubes and boil in a small amount of water (2 liters) until soft.
- Pumpkin: 1 piece
3
Boil one large carrot separately.
- Carrot: 1 piece
4
Use a blender to turn pumpkin and carrot into puree.
5
Heat the puree until boiling — if it's too thick, add water. Pour in 200 grams of cream and salt.
- Cream: 200 g
6
Add fried onion at the end of cooking.
- Onion: 1 head
