Autumn is the time when pumpkins reign on tables, and pumpkin cream soup is a dish that combines the sweetness of this vegetable with the delicacy of a velvety texture. In this article, we will show you step by step how to prepare the perfect pumpkin cream, so that the taste is subtle, aromatic, and the cooking method is simple and effective!
Autumn is a true celebration of flavors. A time when nature gives us an abundance of seasonal vegetables and the kitchen fills with the aroma of spices and the warmth of home. Among autumn dishes, there is nothing more classic than pumpkin cream soup. It's a dish that not only warms you up wonderfully but also delights with its color, aroma, and versatility.
Pumpkins, particularly the hokkaido variety, are in their best form during this period. They have an intense, slightly sweet taste and beautiful orange color, which instantly associates with the autumn landscape. Pumpkin cream soup is a dish that combines simplicity with elegance. A few ingredients: pumpkin, onion, broth, and spices are enough to create a dish that fascinates with its taste. It can be prepared both in the classic version and the modern one, for example, with the addition of coconut milk, curry, or ginger. It's the perfect choice for cold, shorter days, when the body needs warmth and vitamins.
It's also worth remembering that pumpkin is a treasure trove of nutrients. It contains beta-carotene, vitamins A, C, and E, and fiber that supports digestion. Due to its low calorie content, it works great in a light and vegetarian diet. Additionally, its delicate, slightly sweet taste makes pumpkin cream soup eagerly eaten by children too.
• 1 medium-sized Hokkaido pumpkin (about 1.2-1.5 kg)
• 2 medium potatoes
• 1 onion
• 2 cloves of garlic
• 1 carrot (optional)
• 500 ml vegetable broth
• 200 ml milk (or cooking cream 12–18%)
• 2 tablespoons of olive oil or butter
• salt, freshly ground pepper
• nutmeg (a pinch)
• fresh parsley or dill for decoration
Preparing pumpkin and vegetables
Wash the Hokkaido pumpkin, cut it, remove the seeds. No need to peel the skin, as it becomes soft after cooking.
Cut the pumpkin into cubes (about 2-3 cm).
Peel potatoes, carrots, onion, garlic and cut them into cubes as well.
Frying
Heat olive oil or butter in a pot.
Add onion, sauté gently until translucent.
Add garlic, sauté briefly.
Cooking
Add sliced vegetables (pumpkin, potatoes, carrots).
Pour in enough broth to cover the vegetables.
Bring to a boil, reduce heat and cook covered for about 15-20 minutes until vegetables are tender.
Blending
Use a hand blender (or transfer soup to a countertop blender) and blend until smooth.
If the soup is too thick, add some water or broth.
Seasoning and finishing
Add milk or cream, mix well.
Season with salt, pepper, and a pinch of nutmeg.
Heat gently, avoiding boiling after adding cream.
Serving
Serve the hot pumpkin cream soup in deep bowls.
Garnish with parsley or dill, optionally a few drops of olive oil or roasted pumpkin seeds.
Pots from the Royal collection are made of thick aluminum with a non-stick coating, allowing for even and gentle cooking of vegetables, so the pumpkin flavor does not scorch and the soup gains natural sweetness.
CREAMY PUMPKIN SOUP IS A BASE THAT YOU CAN FREELY MODIFY DEPENDING ON YOUR MOOD, OCCASION, OR FLAVOR PREFERENCES. WITH SIMPLE CHANGES TO THE INGREDIENTS, THIS CLASSIC AUTUMN DISH TAKES ON A COMPLETELY NEW CHARACTER.
INSTEAD OF CREAM, USE PLANT-BASED MILK (E.G. COCONUT OR ALMOND).
ADD A SMALL PIECE OF FRESH GINGER OR ½ TEASPOON OF CURRY DURING COOKING.
A PINCH OF CHILI OR JALAPEÑO PEPPER FOR SPICINESS.
ROASTED PUMPKIN SEEDS OR GARLIC CROUTONS AS A TEXTURE CONTRAST.
Do I need to peel Hokkaido pumpkin?
No, the skin softens during cooking.
Can I use a different pumpkin?
Yes, but regular pumpkins need to be peeled beforehand.
Can pumpkin cream be frozen?
Yes, in a sealed container for up to 3 months.
How to serve soup impressively?
With pumpkin seeds, olive oil, or cream.
Can I add coconut milk?
Of course, it adds an exotic aroma.
How to avoid burning?
Cook in Ambition pots on low heat and stir frequently.
