Main Page
Kitchen utensils
Pumpkin cream soup with cream

Pumpkin Cream Soup

Appetizing, delicate, wholesome, bright, and very pretty! Pumpkin cream soup with cream is the simplest recipe for a thick puréed soup from autumn's orange beauty. Searing it first gives the dish a rich flavor, and the cream adds delicacy and a creamy texture.

katushafin

Recipe author

Watch the video

Composition / ingredients

Servings:

Pumpkin (pulp)

500

Butter

Flour

Water (or broth)

400

Milk

150

Cream (10%)

100

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 40 % 4 g

Carbohydrates 50 % 5 g

69 kcal

GI: 20 / 0 / 80

Cooking method

Cooking time: 40 min

Step 1:

How do you make pumpkin cream soup? Get the ingredients ready. Any pumpkin will do, but the tastiest soup comes from sweet varieties. The recipe gives the weight of already-peeled pumpkin. For the liquid you can use water or vegetable broth — broth makes the flavor richer, but water is faster (if you don't have broth already made). Use milk of any fat content, and 10% cream is plenty.
Step 2:

Start with the pumpkin. Wash it well, dry it, and cut it in half. Scoop out the seeds and the stringy pulp around them with a spoon. Don't throw the seeds away — you can dry them and eat them; they're very good for you.
Step 3:

Cut the skin off the pumpkin. Be careful — it's very hard. It's easier to do this after cutting the pumpkin into small pieces.
Step 4:

Cut the pumpkin flesh into small cubes.
Step 5:

Take a saucepan or pot you'll cook the soup in. Set it over low heat. Add the butter and melt it. Right away add the pumpkin and stir. Sauté the pumpkin, stirring, over low heat for about 10 minutes. At the same time, heat the milk until hot.
Step 6:

Add the flour to the pumpkin, stir, and fry the pumpkin with the flour for about 2 more minutes. The flour makes the soup thicker.
Step 7:

Pour the hot water (or broth) and milk into the pot. Stir and bring to a boil.
Step 8:

Then turn the heat to its lowest, cover the pot, and let the soup cook for 10 to 15 minutes. The pumpkin should turn soft in that time.
Step 9:

Once it does, pour the cream into the soup and add salt. Stir and bring back to a boil.
Step 10:

Cook the soup with the cream for a couple more minutes.
Step 11:

Blend the hot soup with an immersion blender, or use a countertop one, like I do. You should get a smooth, moderately thick soup. If it comes out too thin, cook it down a little more as a purée; if it's too thick, thin it with hot milk to the consistency you want.
Step 12:

Serve the soup right away — it's tastiest piping hot. You can sprinkle it with lightly toasted pumpkin seeds and parsley. Enjoy!

I love this soup and make it every autumn — in just this simple form, without potatoes or other vegetables. I highly recommend adding a pinch of nutmeg to pumpkin soup — it brings out a whole new dimension.
Important! Whether or not the recipe gives an amount of water for the soup, it's best to go by your own preference (thick or thinner soup), the size of your pot, and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potatoes, grain, and other ingredients belong in the soup, and it may not match yours. In practice, if you're cooking it for the first time, don't make a whole pot at once. Make a small batch to taste — for one or two people. To do that, scale all the recipe's ingredients down to 1–2 servings, and figure the water at about one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid boils off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions of ingredients to your liking. From then on, like most experienced cooks, you'll be able to add water and ingredients by eye.
The cream for this recipe can be any fat content, but remember that the higher the fat content of the products you use, the higher the dish's calorie count.
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, read the article on pots.