Pumpkin soup with croutons
4 servings
60 minutes
Pumpkin soup with croutons is a warm embrace of autumn in a bowl. This recipe has its roots in American cuisine, where pumpkin symbolizes coziness and home. The creamy texture of the soup is achieved by combining tender pumpkin, potatoes, and cream, creating a velvety flavor with subtle sweet notes. A light garlic aroma, accented by sautéed onions, adds depth to the dish, while rye croutons provide a pleasant crunch contrast. This soup is perfect for cool evenings, warming you up and giving a sense of comfort. It can be served as a standalone dish or as an elegant starter for a festive dinner. It pairs especially well with white wine or fragrant herbal tea, highlighting the natural sweetness of the pumpkin.
1
Wash the pumpkin thoroughly, cut it in half, and dice the flesh into small cubes. Wash the potatoes, peel them, and cut them into cubes. Peel the onion and chop it finely. Peel the garlic cloves and crush them in a garlic press.
- Pumpkin: 600 g
- Potato: 3 pieces
- Onion: 1 piece
- Garlic: 3 cloves
2
In a deep pot, heat olive oil and sauté the onion. Add butter and garlic, sauté for 2 minutes, stirring occasionally.
- Olive oil: 2 tablespoons
- Butter: 50 g
- Garlic: 3 cloves
3
Add pumpkin and potatoes to the same pot, sprinkle with sugar, mix all ingredients thoroughly, and sauté for 5-7 minutes.
- Pumpkin: 600 g
- Potato: 3 pieces
- Sugar: 0.5 teaspoon
4
Pour 1.5 liters of water into a pot, bring it to a boil, and cook the vegetables for 20-25 minutes until the potatoes and pumpkin are soft.
- Water: 1.5 l
5
Pour the cooked pumpkin soup into a blender, blend all the ingredients. Then add cream, season with salt and pepper to taste, and mix all the ingredients again.
- Cream 20% fat: 100 ml
- Salt: to taste
- Ground black pepper: to taste
6
Pumpkin soup is perfectly complemented by rye croutons.
- Croutons: to taste
