Pumpkin soup with cream and parmesan
4 servings
30 minutes
Pumpkin soup with cream and parmesan is a true autumn delight that warms on cool days. Its history originates from Russian culinary traditions, where pumpkin has always been valued for its tender sweet taste and nutritional properties. The velvety consistency of the soup is achieved thanks to the cream, which gives it softness and richness. Parmesan adds an expressive salty note that highlights the depth of flavor. This soup is perfect for a cozy family dinner or festive table. Serving with parmesan curls and a drizzle of olive oil makes the dish not only appetizing but also aesthetically pleasing. It is great as a standalone dish or paired with crispy croutons or fresh herbs that enhance its rich taste.
1
Cut the pumpkin into quarters, remove the seeds, peel the skin, and slice the flesh thinly.
- Pumpkin: 1.4 kg
2
Heat the butter in a large pot over medium heat until it starts to foam and darken. Add the pumpkin, season with salt, stir, and reduce the heat. Cover and cook over moderate heat for 15 minutes, stirring occasionally.
- Butter: 100 g
- Pumpkin: 1.4 kg
- Sea salt: to taste
3
Pour in the broth, increase the heat, and bring to a boil. Add the parmesan, stir, and reduce the heat. Cook uncovered for 15 minutes, stirring to prevent the parmesan from sticking to the bottom.
- Chicken broth: 1.3 l
- Parmesan (Parmigiano Reggiano): 100 g
4
Blend the soup in a blender until pureed and pour it into a clean pot through a fine sieve. Whisk in cream into the resulting puree soup. Heat again, taste, and season if necessary.
- Cream: 3 tablespoons
- Ground black pepper: to taste
5
Pour the soup into heated plates, drizzle with olive oil, and garnish with Parmesan curls.
- Olive oil: to taste
- Parmesan (Parmigiano Reggiano): 100 g
