Ingredients: pumpkin – 800 g; tomato – 1 piece; onion – 1 piece; bell pepper – 1 piece; cream – 500 ml; water – 500 ml; oil – 30 ml; garlic – 2 cloves; ground paprika – 1 tsp; salt – ½ tsp.
Preparation
The method for making pumpkin cream soup in the oven involves roasting the vegetables that will be pureed. the pumpkin, removing the skin and seeds, and cut it into pieces. from the and . into several pieces. Place the prepared vegetables on a baking sheet, drizzle with olive oil, and roast for 40 minutes at 180°C (350°F).
Transfer the roasted ingredients to a pot, blend them until smooth, add water to the puree, place it over heat, season with salt and pepper, stir in the cream, bring to a boil, and then immediately stop cooking without continuing to boil. Serve this aromatic first course garnished with pumpkin seeds, croutons, or herbs.
Life Hack
You can also make pumpkin cream soup with chicken (using the same ingredients, but substituting carrots for the red pepper). Start by preparing chicken broth, then cook the chopped vegetables in it and blend until smooth, adding cream and spices. You can cook the chicken separately and serve it cut into pieces. The pumpkin cream soup can also be made without cream (the cooking sequence remains the same). You can replace the cream with meat broth, olive oil, milk, sour cream, or cheese. A pumpkin and cheese cream soup is made with potatoes and processed cheese (the cheese melts into the nearly finished dish at the end of cooking).
For more pumpkin recipes, check out our delicious archive:
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