vegetables
boiled
everyday
soup
creamy
International
autumn
Hot
Pumpkin Cream Soup with Roasted Pumpkin Seeds
Difficulty
easy
Time
50m
Price Category
average
Calories
Low
This velvety pumpkin cream soup is a true autumn classic that warms the soul. Its rich flavor comes from the sweetness of roasted pumpkin and a harmonious blend of spices, perfectly complemented by the crunchy texture of toasted pumpkin seeds. It's an ideal choice for a chilly day or as an elegant appetizer for dinner. Prepare it with ease and savor the taste of autumn with every spoonful!
ingredients
Steps
Prep and Sauté
Peel and dice the butternut squash, onion, and garlic. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then add the garlic and cook for another 1 minute until fragrant.
Cook and Season
Add the diced butternut squash to the pot, pour in the vegetable broth, and season with salt, pepper, and nutmeg. Bring to a boil, then reduce the heat to medium and simmer for about 15-20 minutes, or until the squash is completely tender. If using, add the maple syrup at this stage.
Blend and Serve
Remove the pot from the heat and use an immersion blender to purée the soup until completely smooth. Stir in the heavy cream, mix well, then return the pot to the stove and heat through once more, but do not boil. Taste and adjust seasonings if necessary. Serve hot, generously topped with roasted pumpkin seeds.
Extra Tips
► For an even creamier soup, use coconut cream instead of heavy cream for a delicious vegan option.
► You can roast the diced pumpkin in the oven with a little olive oil and spices before adding it to the soup for a more intense flavor.
► Before serving, sprinkle some fresh parsley or cilantro over the soup for an even fresher taste.
Nutrition
| Per 100g | Per Serving 300g / 10.6 oz | |
|---|---|---|
| Calories | 75 kcal | 225 kcal |
| Protein | 1.5g | 4.5g |
| Fat | 4g | 12g |
| Carbohydrate | 8g | 24g |
| Fiber | 1.5g | 4.5g |
| Sugar | 4g | 12g |