Creamy Pumpkin Soup Recipe (a must try winter comfort food)
This winter, make it all about comfort and homely vibes. Enjoy my creamy pumpkin soup recipe — a must-try winter comfort food for family nights!
Equipment
- Small Bowls
Ingredients
- 2 tbsp / 30 ml Olive Oil
- 4 cloves Garlic Chopped
- 1 large-size Onion Chopped
- 2 medium-size Carrots
- 1.5 kg / 1,500 g Pumpkin
- 1 tsp / 6 g Salt
- ½ tsp / 1 g Black Pepper
- ⅛ tsp / ⅛ tsp Nutmeg
- 1 liter / 1,000 ml Chicken Stock
- ½ cup / 118 ml Heavy Cream
For Garnish
- Black Pepper
- Heavy Cream
- Chopped Coriander
Instructions
Prepare The Ingredients
- Take a pumpkin and cut it in half using a sharp knife.
- Use a spoon to scoop out the seeds and pulp from the inside.
- Cut the pumpkin into small, uniform slices.
- Take 4 cloves of garlic and chop them into thin slices.
- Slice the onion and carrots into uniform slices to ensure even cooking.
Saute Garlic and Onion
- Place a large cooking pot on the stove on medium heat.
- Pour 2 tbsp of olive oil into the pan.
- Add 4 cloves of chopped garlic to the hot oil.
- Add 1 large chopped onion and saute.
Add Carrots and Pumpkin
- Add 2 medium-sized carrot slices and cook for 5 minutes.
- Mix in the 1.5 kg of pumpkin slices you prepared earlier into the pan.
Season The Vegetables
- Sprinkle 1 tsp of salt and ½ tsp of black pepper over the pumpkin slices.
- Using a grater, grate ⅛ tsp of nutmeg and add it to the pan.
- Stir the mixture to coat the vegetables with all the seasonings.
- Cook for 8-10 minutes until the vegetables start to soften.
Add Chicken Stock and Simmer
- Pour 1 liter of chicken stock over the pumpkin mixture.
- Stir and bring the mixture to a boil.
- Cover the pan with a lid and let it simmer for 10 minutes on low heat.
- After 10 minutes, open the lid and give it a stir. Check the pumpkin’s doneness by inserting a spoon into a piece. If it goes through easily, the pumpkin is fully cooked.
Blend and Add Cream
- Blend the soup directly in the pan with a hand blender until all the pumpkin pieces are pureed and the soup has a smooth, creamy consistency.
- Once pureed, turn off the heat and pour ½ cup of heavy cream into the soup.
- Stir thoroughly to mix the cream with the soup.
Serve, Garnish and Enjoy!
- Ladle the pumpkin soup into a serving bowl.
- Garnish the soup with a bit of black pepper and drizzle a few drops of heavy cream for decoration.
- Add a few chopped coriander leaves, and enjoy the soup with a slice of bread while it’s still hot!