vegetables
vegetarian
boiled
everyday
soup
creamy
International
autumn
Hot
Pumpkin Cream Soup
Difficulty
easy
Time
50m
Price Category
cheap
Calories
Low
This velvety pumpkin cream soup is the true taste of autumn, both warming and nourishing. With its creamy texture and subtly sweet flavor, it's the perfect choice for a chilly day. It's an easy-to-make yet elegant dish that is guaranteed to charm both family and guests. Try this simple but wonderful recipe and enjoy the rich aroma of pumpkin!
ingredients
Steps
Preparation
Peel and deseed the butternut squash, then cut it into roughly 2-3 cm (1-inch) cubes. Peel and finely chop the red onion and garlic.
Sauté Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 5 minutes. Add the garlic, grated ginger, nutmeg, and cinnamon, then cook for another 1 minute until fragrant.
Cook and Purée
Add the cubed butternut squash to the pot, pour in the vegetable broth, and season with salt and pepper. Bring to a boil, then reduce the heat to medium and simmer for about 15-20 minutes, or until the squash is completely tender. Remove from heat and use an immersion blender to purée until completely smooth. If you find it too thick, add a little more broth.
Finish and Serve
Return the pot to low heat and stir in the heavy cream. Heat through, but do not boil. Taste and adjust seasonings if necessary. Serve warm, garnished with toasted pumpkin seeds.
Extra Tips
► For an even creamier soup, use an immersion blender to purée until completely smooth.
► A pinch of chili flakes or cayenne pepper can add an extra spicy kick if you like a bit of heat.
► Before serving, toast some pumpkin seeds in a dry pan for a crunchy texture and nutty flavor.
Nutrition
| Per 100g | Per Serving 300g / 10.5 oz | |
|---|---|---|
| Calories | 75 kcal | 225 kcal |
| Protein | 2g | 6g |
| Fat | 4g | 12g |
| Carbohydrate | 8g | 24g |
| Fiber | 2g | 6g |
| Sugar | 4g | 12g |