Creamy pumpkin soup

Creamy pumpkin soup is an indispensable autumn dish that caresses the soul with its warmth and rich flavor.

🥣 Classic Creamy Pumpkin Soup

This recipe uses Hokkaido pumpkin you can also use butternut or butternut squash.

Ingredients

1 kg Edible pumpkin (Hokkaido, Butternut or Butternut)

1 Large onion, chopped

2 Cloves of garlic, chopped

1 L Vegetable or beef stock

1 dl Sweet cream (or for cooking)

1 tablespoon Olive oil

Spices: salt, pepper, nutmeg (nutmeg is key for the autumn flavor!)

For garnish: Pumpkin oil and roasted pumpkin seeds

Preparation process

Cut the pumpkin, remove the seeds and cut it into cubes (about 2-3 cm).

Heat the oil in a large pot. Fry the chopped onion until translucent. Add the crushed garlic and fry for just 30 seconds, until fragrant.

Add the diced pumpkin and fry for a few more minutes to allow the flavours to blend. This will enhance the flavour of the soup.

Pour in the stock. There should be just enough liquid to cover the pumpkin. Add salt, pepper and a little grated nutmeg.

Simmer the soup over medium heat for about 15-20 minutes, or until the pumpkin is completely soft (you can also cook it with the bay leaf, removing it before blending).

Remove the pot and use an immersion blender to puree the soup until smooth.

Stir in the heavy cream (if using) and bring to a boil briefly. Taste and add more salt, pepper or nutmeg if needed.

Serve the pumpkin soup in a cup and garnish with:

• A few drops of pumpkin seed oil.

• Roasted pumpkin seeds.

• A spoonful of sour cream (optional).

Enjoy!

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