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Pumpkin soup classic pumpkin puree with cream

Classic Creamy Pumpkin Soup

Simple and delicious! A classic puréed pumpkin soup finished with cream. Puréed soups — especially cream-based ones — are so comforting, and even pumpkin skeptics tend to come around to this rich, velvety bowl. A handful of crispy croutons alongside is just the thing. Kids love it, too.

Anna

Recipe author

Pumpkin soup classic pumpkin puree with cream

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Composition / ingredients

Servings:

Pumpkin

500

Cream

300

Carrot

Onion

Garlic

Butter

Vegetable oil

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 57 % 12 g

Carbohydrates 33 % 7 g

160 kcal

GI: 43 / 0 / 57

Cooking method

Cooking time: 20 min

Step 1:

How do you make classic creamy pumpkin soup? Gather the ingredients. My half pumpkin came out to exactly 500 g. My garlic cloves were big, so I used two. I went with 20% cream.
Step 2:

Peel the carrot, garlic, and onion. Chop the onion and garlic, and grate the carrot. In a heavy-bottomed pot, sauté the vegetables in the vegetable oil.
Step 3:

Peel the pumpkin and cut it into cubes.
Step 4:

Add the cubed pumpkin and the butter to the sautéed vegetables. Cook everything together over medium heat for about five minutes.
Step 5:

Pour in enough hot water to just cover the vegetables. Season with salt and pepper to taste. Simmer over low heat until the vegetables are tender, about fifteen minutes.
Step 6:

Purée the soup. If you like, leave a few chunks of pumpkin whole for texture.
Step 7:

Pour in the cream, stir, bring the soup to a boil, and turn off the heat.
Step 8:

Serve the soup hot. Offer croutons, pumpkin seeds, and fresh herbs at the table.

Adjust the amount of water up or down depending on whether you want a thicker or thinner soup.
The cream can be any fat percentage you like, but keep in mind that the richer your ingredients, the higher the calorie count.
You can swap the cream for sour cream, milk, or plain unsweetened yogurt.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always season to your own taste. And if you're using a spice for the first time, go easy — some, like chili pepper, are very hard to walk back once overdone.
No blender? You can press the soup through a sieve the way our grandmothers did. But honestly — buy a blender, that's the best advice.