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Mashed soup with broth and pumpkin cream

Creamy Pumpkin Purée Soup

This velvety cream soup will win over your whole family! With vegetables in season, I wanted to keep going with veggie soups — and this pumpkin soup with cream is both healthy and delicious. I found the recipe in a book on baby food, and now I make it for my kids from time to time. Luckily we're well stocked with pumpkin; my parents grow it at their country place.

Maria Kruus

Recipe author

Mashed soup with broth and pumpkin cream

Composition / ingredients

Servings:

Broth (vegetable)

500

Pumpkin (butternut)

750

Onion

Garlic

Nutmeg

0.25

Cream

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 2 g

Fats 11 % 1 g

Carbohydrates 67 % 6 g

39 kcal

GI: 33 / 0 / 67

Cooking method

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First, make a vegetable broth. Take a saucepan, fill it with water, and set it over heat. Once it boils, add an onion and a carrot and let them cook. Toward the end, drop in a bay leaf, season with salt, and add a few black peppercorns if you like. Remove the vegetables and strain the broth, then dilute it with about two cups (500 ml) of water and return it to the heat. While it comes back to a boil, peel and cut the pumpkin into chunks and add it to the boiling broth. Peel and chop the onion and add it too, then press in the garlic. Once it boils, lower the heat and cook for about 15 minutes, until the pumpkin is soft. Lift out the cooked vegetables with a slotted spoon, drain them, and purée in a blender until smooth, adding a little broth if needed. Stir in the nutmeg and season with salt (and a little pepper, if you like). Ladle the pumpkin soup into bowls and swirl the cream over the top. Serve with hot bread croutons. Enjoy!