Pumpkin soup

Pumpkin soup is a creamy and velvety dish that is perfect for autumn and winter days. Pumpkin, as the main ingredient, gives the soup a delicate sweetness that combines perfectly with carrots, garlic and onions. All blended to a smooth cream, seasoned with cream or coconut milk, it creates a rich and full flavour that envelops you with its aroma.

Pumpkin soup is not only a delicious but also a healthy meal. It is rich in vitamins and minerals, and thanks to its easy preparation and customisability (e.g. by adding pumpkin seeds or roasted onions), it is ideal both for a quick dinner and for an elegant starter on larger occasions.

Pumpkin soup

Portions: 4 Preparation time: 15 minutes Cooking time: 25 minutes 25 minutes

Nutritional values 200 kcal 12 grams of fat

Assessment: 5.0/5

( 1 votes )

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INGREDIENTS

• 1 kg pumpkin (e.g. hokkaido or musk)
• 1 onion
• 2 cloves of garlic
• 2 carrots
• 1 litre of vegetable broth
• 200 ml cream cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or pumpkin seeds for garnish

INSTRUCTIONS

Preparation of vegetables:

• Peel the pumpkin, remove the seeds and cut into cubes. Dice the carrot and onion, chop the garlic.

Frying:

• Heat the olive oil in a frying pan and fry the onion and garlic until soft. Add the carrots and pumpkin and fry for a few minutes.

Cooking:

• Pour in the broth and cook the vegetables over a low heat for 20-25 minutes until they are soft.

Blended:

• Blend the soup to a smooth cream. Add the cream and season with salt and pepper. Simmer over low heat for a few minutes.

Serving:

• Serve the soup hot, garnished with pumpkin seeds or fresh parsley.

NOTES

• Pumpkin: You can roast the pumpkin before adding it to the soup for a more intense flavour.
• Cream: You can use coconut milk for a vegan version.