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Spiced Pumpkin Purée Soup

A recipe for a true taste of fall — give it a try! Puréed pumpkin soup is a seasonal-menu classic at restaurants and cafés everywhere. Once you know a few little tricks, this surprisingly simple dish makes it easy to treat your family to a wonderfully delicious, fragrant soup.

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Pumpkin puree soup with spices
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 2 g
Fats 27 % 3 g
Carbohydrates 55 % 6 g
53 kcal
GI: 29 / 0 / 71
  • Preheat the oven to 400°F (200°C). For this soup, a non-sweet variety of pumpkin works best. Wash the pumpkin and, using a large chef's knife, cut off the top and bottom. Halve it and scoop out the pulp and seeds with a spoon. Cut one half into wedges and brush each piece all over with olive oil. Line a baking sheet with parchment and arrange the pumpkin pieces cut-side down. Roast for 35–40 minutes, until tender. To check, pierce a piece with a fork — it should slide in easily. Once done, remove from the oven and let cool. Peel the onion, rinse it, and dice. Peel and rinse the garlic; crush each clove with the flat of your knife to release the juices, then chop fine. Pour the olive oil into a heavy-bottomed pot, heat it, and add the chopped onion and garlic. Season with salt. Sauté over medium heat until soft, translucent, and fragrant, about 6–8 minutes. Peel the roasted pumpkin and cut the flesh into cubes. Add it to the pot and stir. Add the spices: cinnamon, nutmeg, cloves, ground black pepper, and a little cayenne. Adjust the amounts to taste. Pour in the vegetable broth and bring to a boil over medium heat. Lower the heat, cover, and simmer for 15 minutes. Stir in the cream and warm everything through, but don't let it boil. Take the pot off the heat. Transfer the contents to a blender (or food processor) and purée until smooth. Toast the reserved pumpkin seeds in a dry skillet until golden and fragrant. Ladle the finished pumpkin soup into bowls and top with the toasted pumpkin seeds and a sprinkle of spices.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream 20% fat - 300  kcal/100g
  • Cream 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Garlic - 143  kcal/100g
  • Cloves - 323  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Onion - 41  kcal/100g
  • Dried spices - 240  kcal/100g
  • Olive oil - 913  kcal/100g
  • Sea salt - 0  kcal/100g
  • Dried pumpkin and squash seed kernels - 553  kcal/100g
  • Pumpkin seeds - 556  kcal/100g
  • Cayenne pepper - 318  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Vegetable broth - 13  kcal/100g
  • Ground cinnamon - 247  kcal/100g

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