Pumpkin Cream Soup
Soups • European
Description
An endless field for experimentation, pumpkin soup primarily utilizes the natural sweetness of the orange flesh of the pumpkin, its versatility, and its remarkable ability to absorb new flavors. Pumpkin easily takes on new aromas, blends effortlessly with other ingredients, and plays with spices, unexpectedly transforming its taste. Here is a basic recipe where the orange pumpkin is complemented by the spicy notes of ginger and cardamom. You can modify it as you wish. For example, you could prepare the soup with finely chopped walnuts (a vegetarian option), enhance it with chicken liver, or add an Asian twist by replacing regular cream with coconut cream, parsley with cilantro, and topping it off with a handful of sautéed shrimp.
Ingredients
- Pumpkin 1⅕ kg
- Onion 1 head
- Garlic 2 cloves
- Chicken Broth 0 qt
- 10% cream 5 fl oz
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Grated Ginger Root to taste
- Cardamom to taste
Step-by-Step Guide
Step 1
Peel the pumpkin, remove the seeds, and cut it into large cubes approximately 3–4 cm on each side.
Step 2
Slice the onion into half-moons.
Step 3
Place the pumpkin, onion, and whole garlic cloves in a pot, and cover with chicken or vegetable broth.
Step 4
Bring to a boil and simmer over medium heat until the pumpkin is tender, about 10 minutes.
Step 5
Turn off the heat and blend the soup with an immersion blender until smooth.
Step 6
Season the soup with salt, pepper, and spices. Stir in the cream, reserving a little for serving.
Step 7
Finely chop the parsley.
Step 8
Ladle the soup into bowls and garnish with cream and parsley.
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