Write a comment
Pumpkin cream soup
With the arrival of autumn, you want to cook bright, more nutritious food than in summer, with a rich aroma that warms you up. Pumpkin is a classic autumn vegetable, from which you can make great soups, main dishes, appetizers, as well as various desserts. Today I will share a recipe for making pumpkin cream soup. This soup is prepared quite quickly and easily, and the dish turns out to be very fragrant and tasty. It is light in itself, but if you add a few slices of fried bacon or baked or sautéed mushrooms to the finished soup, you will get a very hearty lunch or dinner. For making pumpkin cream soup, I use muscat pumpkin, which has an elongated shape, resembling a microphone; this variety is distinguished by a sweet taste, tenderness, and does not require much time for preparation. But you can use any pumpkin you have.
Preparation time: 60 minutes.
Caloric content: 27 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- pumpkin - 600 g;
- carrot - 1 pc;
- onion - 1 pc;
- garlic - 3 cloves;
- salt - to taste;
- cream (10-15%) - 100 ml;
- black ground pepper - 1 pinch;
- vegetable oil - 1 tbsp;
- water - 1 l.
Preparation
- Prepare all the necessary ingredients for making pumpkin cream soup. We need 600 g of pumpkin, already peeled and seeded.
- Cut the onion into fairly large pieces. The size of the pieces doesn't matter to us, since the soup will be blended into a puree. The only important thing is that all the ingredients are cut into approximately equal pieces so that the cooking time is the same.
- Cut the carrot into medium-sized rounds.
- Cut the pumpkin into small cubes.
- In a thick-bottomed pot, pour in vegetable oil, add the carrots and onions, and lightly fry them over medium heat. It is enough for the vegetables to become slightly golden.
- Add the diced pumpkin to the pot, pour in water, and cook for half an hour over medium heat. At this stage, we need the vegetables to be cooked and softened. If the pumpkin is still hard, cook for another 10-15 minutes.
- Remove the pot from the heat, add the garlic passed through the press to the soup.
- Using an immersion blender, puree the soup until smooth.
- Pour in the cream, add salt and black ground pepper. Place on the heat and simmer for 3-5 minutes. If the soup is too thin, you can cook for 10 minutes without covering it.
- Pumpkin cream soup is ready, serve it hot with homemade garlic croutons. Enjoy your meal!
