This Creamy Pumpkin Soup is a delicious and heartwarming dish, perfect for cozy evenings or as a comforting meal during the colder months. The blend of pumpkin, vegetables, and spices creates a velvety, flavorful soup with just the right balance of sweetness and spice. It’s easy to prepare and takes minimal time to cook, making it a wonderful go-to recipe for any occasion.

Full Recipe:

Ingredients:

700 grams pumpkin (peeled and diced)
1 onion (chopped)

1 carrot (chopped)
1 paprika (chopped)
2 cloves of garlic (minced)

Vegetable oil for frying
1 liter of milk
20 grams butter

50 grams cream (10% fat)
A pinch of turmeric
A pinch of nutmeg

A pinch of cinnamon
1/2 teaspoon salt
2 teaspoons honey

Sour cream (for serving)
Pumpkin seeds (for garnish)

Instructions:

Prepare the Vegetables: Begin by prepping your vegetables. Peel and chop 700 grams of pumpkin into small cubes. Chop 1 onion, 1 carrot, and 1 paprika. Mince 2 cloves of garlic.

Fry the Vegetables: In a large pot, heat a little vegetable oil over medium heat. Add the onion, carrot, paprika, and garlic. Fry the vegetables for about 3-4 minutes until they begin to soften and release their aromas.
Add the Pumpkin: After the vegetables have softened, add the diced pumpkin to the pot. Stir the pumpkin together with the other vegetables, letting it cook for a few more minutes.
Add the Milk: Pour in 1 liter of milk and bring the mixture to a boil. Once it starts boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the pumpkin is fully cooked and tender.

Blend the Soup: After cooking, use an immersion blender to carefully blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, but be sure to let it cool slightly before blending.
Add the Butter and Cream: Once the soup is smooth, stir in 20 grams of butter and 50 grams of cream. The butter adds a rich flavor, while the cream gives the soup a luscious, silky texture.
Season the Soup: Season your soup with a pinch of turmeric, a pinch of nutmeg, a pinch of cinnamon, and 1/2 teaspoon of salt. The spices give the soup a warm, slightly sweet, and earthy flavor that pairs beautifully with the pumpkin.

Sweeten with Honey: To balance out the savory flavors, add 2 teaspoons of honey. This adds a subtle sweetness to complement the pumpkin and spices.
Serve: Ladle the soup into bowls. Garnish with a dollop of sour cream and sprinkle some pumpkin seeds on top for added texture and flavor.

Cooking Tips:

Roasting the Pumpkin: For an extra layer of flavor, you can roast the pumpkin in the oven before adding it to the soup. Simply toss the diced pumpkin with a little oil and roast at 200°C (400°F) for about 25 minutes until tender.

Blending Tip: If you prefer a chunkier soup, blend only half of the mixture, leaving some vegetable pieces whole for texture.
Customizing Spices: Feel free to adjust the spices according to your taste. You can add more cinnamon for sweetness or more nutmeg for a deeper, earthy flavor.

Storage Tips:

Refrigeration: Store leftover soup in an airtight container in the fridge for up to 3-4 days. The flavors will continue to develop and taste even better the next day.

Freezing: This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

FAQs:

Q: Can I use a different type of milk?
A: Yes, you can substitute regular milk with plant-based milk such as almond, coconut, or oat milk. Keep in mind that this may slightly alter the flavor of the soup.

Q: Can I skip the cream?
A: If you want to make the soup lighter, you can skip the cream or replace it with a dairy-free alternative like coconut cream or cashew cream for a vegan-friendly version.

Q: Can I add other vegetables?
A: Absolutely! You can add other vegetables like sweet potatoes or parsnips to enhance the flavor. Just make sure to adjust the cooking time accordingly.

Nutritional Information (Per Serving, based on 4 servings):

Calories: 250
Protein: 6g

Fat: 15g
Carbohydrates: 22g
Fiber: 4g

Sugar: 12g
Sodium: 450mg

Conclusion:

This Creamy Pumpkin Soup is a delightful, comforting dish that combines the rich flavors of pumpkin with a subtle sweetness from honey and a warming blend of spices. It’s perfect for a cozy night in or as a starter for a special meal. The added touch of sour cream and crunchy pumpkin seeds takes this soup to the next level, making it not only delicious but also visually appealing.

Give this recipe a try and enjoy the rich, creamy taste of homemade pumpkin soup. Bon Appétit!