How to make cream of pumpkin soup: 2 delicious recipes

It is considered the most important component of many dishes for the cold season, because it saturates the body with vitamins and microelements, positively infuses the immune system and really warms up. And prepare all kinds of dishes from it: salads, appetisers, side dishes, desserts and soups. We offer two of the best pumpkin cream soup recipes that you will definitely like.

Pumpkin cream soup with cream

It will warm you up on a cold day and please you with a delicate, pleasant flavour. Such a soup will appeal even to children, and you can complement it with greens, nuts, pumpkin seeds, melted cheese.

You will need:

• pumpkin - 700 g
• potatoes - 2 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• low-fat cream - 150 ml
• butter - 30 g
• olive oil - 2 tbsp. l.
• salt - to taste
• ground black pepper - to taste

Step-by-step preparation:

• Peel the pumpkin from the skin and seeds, cut into cubes. Cut potatoes, carrots and onions into small pieces.
• In a capacious pan, heat the olive oil and butter, fry the onion for 3-4 minutes. It should turn golden. Add the carrots and potatoes to it, cook for another 5 minutes.
• Add pumpkin to the vegetables, pour water or vegetable broth so that it is completely covered. Once boiling, simmer for about 20 minutes, the pumpkin should be completely soft.
• Grind the soup with a blender to a smooth puree. Add the cream, salt and pepper to it. Heat it for about 2 minutes on low heat, but do not bring it to a boil.

You can garnish the dish with greens, pumpkin seeds, nuts, and a piece of crusty bread.

Baked pumpkin and spice cream soup

Such a soup is characterised by rich flavours and piquancy. You will be happy to eat it in the evenings to warm up, enjoy and saturate your body with useful microelements.

You will need:

• pumpkin - 1kg
• carrots - 2 pcs.
• onion - 1 pc.
• garlic - 3 cloves
• olive oil - 3 tbsp. l.
• fresh ginger - 2 cm (or 0.5 tsp. ground ginger)
• turmeric - 0.5 tsp.
• nutmeg -ndash; 1/4 tsp.
• vegetable or chicken stock -ndash; 800 ml
• cream or coconut milk - 100 ml
• salt, pepper - to taste

Step-by-step preparation:

• Peel the pumpkin and cut into cubes. Cut the carrots into circles and the onion into half rings or cubes.
• Place the vegetables on a baking tray, drizzle with olive oil, add the whole peeled garlic cloves, salt and pepper. Bake at 200 C for about 25 minutes until quality and caramelised.
• Once baked, transfer the vegetables to a saucepan and add grated ginger, nutmeg, turmeric to them. Pour hot stock over them and leave to simmer for 10 mins.
• Grind the soup with a blender to a purée. Pour in the cream or coconut milk, season with pepper and salt and heat for 2 minutes over a low heat.

Thanks to the rich flavour of the soup and the large amount of seasoning, you can add nothing to it or garnish with croutons, pumpkin seeds, melted cheese.