Pumpkin Soup Recipe

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Full recipe

If you like unconventional soups, you’ve come to the right place. We love to cook something new to please ourselves and our loved ones. And one of the soups in which you can experiment to your heart’s content is cream soups. They always turn out tender and creamy, and by replacing the main ingredient and spices, you can dramatically change the taste. We have already published cream of mushroom soup and broccoli puree soup on our website, and today we will look at a new version with pumpkin.

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By the way, the pumpkin puree soup, according to this recipe, turns out so unconventional, that when tasting it blindly, even those who do not like pumpkin dishes will definitely like it.

Fact

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First, we need a saucepan with a thick bottom or a sauté pot, in which we will prepare a roast of vegetables and spices. We will roast onion (1 pc) and garlic (3 cloves). There is no need to chop the vegetables too much, so we cut them into medium cubes.

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Next, we put butter (10 g) in a saucepan and pour vegetable oil (1 tbsp).

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You can use only one kind, but the combination of oils makes the roast more delicious and burns less. After the onion and garlic, send the curry (½ tbsp).

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This spice has a strong spicy aroma and flavor that pairs perfectly with pumpkin and creamy foods.

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You need to heat it together with the oil to bring out the aromatics as much as possible. Fry for about 7 minutes over low heat, until the onions are translucent.

Now we need to prepare the pumpkin. Cut it into small cubes and peel it. It is best to do this on a board, so as not to cut yourself peeling the vegetable by weight.

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Now we need to cook the pumpkin so that it becomes soft. As you know, all cream soups are whipped in a blender, so the ingredients must be soft, so that you get a smooth and delicate consistency at the end. You can make the pumpkin soft in two ways – bake or boil. In our case, it is much faster and easier to boil it, so we will use this option. We put the pumpkin to the onion, garlic and curry.

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Pour 200 ml of water on top, add salt (½ tbsp.) and cover the saucepan with a lid.

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As soon as the water in the pot comes to a boil, put it on minimum heat and leave it for 20 minutes.

If the water does not completely cover the pumpkin, you can stir the contents of the pot after 10 minutes so that everything cooks evenly.

Tip

After 20 minutes, the pumpkin will be soft and can easily be separated with a spoon or fork.

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This indicates that the vegetable is completely ready and we move on to the next steps. So we pour the cream (200 ml) and freshly ground pepper (½ tbsp) into a saucepan.

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I like to use mixed peppers, but no one forbids putting regular ground black pepper. Bring the mass to a boil and start whipping with a blender.

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There is essentially no difference whether you use an immersion blender or a stationary blender to whip the pumpkin puree – it all depends on your preference. I use an immersion blender because all the ingredients are very soft and it does a great job. And you have to wash less dishes after cooking.

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Whip until the cream soup is completely homogeneous – this takes no more than 3 minutes. Whipped pumpkin soup again put on the stove and bring to a boil.

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Now it can be poured onto plates and tasted. The mashed potato soup is fantastically delicious.

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The cream, curry and pumpkin combine perfectly with each other and maximize the flavors of each other. If you think that the ingredients are not enough and you need to put more potatoes, chicken or mushrooms – believe me, after cooking by this recipe, then you will not want to do otherwise.

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The only topping I recommend for pumpkin cream soup is balsamic vinegar or cream. The sour-sweet flavor goes well with the combination of the other ingredients.

Tip

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Bon appetit! Don’t starve 😋