Pumpkin Cream Soup

Cream of pumpkin soup is a true autumn delight, one of the most refined and savory dishes you can taste this season. With a smooth and velvety texture, a warm and inviting color, and a sweet but natural aroma, it will win you over from the first spoonful. The recipe is simple and easy to follow, perfect for a healthy and quick lunch or dinner.

It combines the sweet taste of pumpkin with a creamy consistency that caresses your taste buds. It is quick to make, with ingredients at hand, and you can serve it with crispy croutons, aromatic seeds, or a dash of sour cream for extra flavor.

If you don’t have any vegetable soup on hand, no problem! You can confidently use water, which you can enrich with various flavors by adding spices, perhaps some dehydrated vegetables, or even a bouillon cube to achieve a more intense and savory taste.

• In a large pot, over medium heat, sauté the onion and garlic in oil or butter until softened.
• Place the pumpkin and potato pieces in the pot and cook, stirring frequently, for a few minutes.
• Add the vegetable soup to the pumpkin and bring to a boil. Then reduce the heat and simmer gently until the pumpkin is completely tender and can be easily mashed with a fork (about 20-25 minutes).
• For a smoother soup, use a blender to purée it until it becomes creamy and perfectly smooth.
• Now pour in the cream and stir carefully, allowing the soup to simmer gently for another 5 minutes. Adjust the amount of salt to suit individual preferences.
• Let’s warm up with a delicious serving of pumpkin cream soup! Serve it hot, and for extra flavor and appearance, garnish with pumpkin seeds, ground paprika, or herbs. Enjoy!