The easiest Cream of Pumpkin Soup is made with the fresh pumpkin of your choice, full of flavor and the only pumpkin soup you'll make from now on!
Some recipes should be simple, as nature intended. And the simplest creamy pumpkin soup it sure is. It will be prepared 1, 2, 3, it will be full of natural flavor, and one portion of soup will have around 189 calories.
The simplest creamy pumpkin soup needs a companion - in this case, crusty bread.The simplest creamy pumpkin soup is a classic version that has everything it needs and nothing too much! Now quickly get the ingredients and get to work.
Ingridients
- 1/2 kg pumpkin (any type)
- 1 onion, sliced
- 2 cloves of garlic
- 750 ml soup base (vegetable or chicken)
- 250 ml of water
- salt and pepper
- 125 to 185 ml cooking cream, you can also use milk
Preparation
Cut the pumpkin into 3 cm thick slices. Peel or remove the skin and remove the seeds. Cut into 4 cm pieces. Combine the pumpkin, onion, garlic, soup stock and water in a pot and bring to a boil (uncovered). Then reduce the heat and simmer until the squash is tender (test with a knife), about 10 minutes. Remove from the stove and use a stick blender to blend until smooth. Add salt and pepper, stir in the cream. Ladle the soup into bowls or onto plates, drizzle with a little cream, pepper and parsley if desired. Serve with crusty pieces of bread. Have a good run!
You can add to the soup for more flavor:
- curry (added at the last stage, with spices and cream)
- ginger (fry 1/2 spoonful of finely grated ginger in combination with 1/2 spoonful of oil or butter first, then continue with the recipe)
- spice mix 1 (1/2 tsp cumin, 1/2 tsp coriander and 1/2 tsp smoked paprika)
- spice mix 2 (1 and 1/2 tsp ground turmeric, coriander and 1/4 tsp cayenne pepper)
