creamy pumpkin soup
A delightful combination of flavors and textures
Inroduction
About this Recipe
By: Marija
This Creamy Pumpkin Soup highlights the warm, earthy flavors of cumin and nutmeg, which perfectly complement the rich pumpkin base.
A drizzle of balsamic dressing adds a refreshing twist, balancing the creamy texture with a tangy sweetness.
Topped with crunchy pumpkin and sunflower seeds, along with fresh basil leaves, this soup offers a delightful combination of flavors and textures, making it both comforting and exciting.
Ingredients
- 650 g pumpkin purée
- 1 large onion, finely chopped
- 3-4 cloves garlic, minced
- 2 tbsp olive oil or butter (30 ml)
- 500 ml water + powdered vegetable or chicken broth (adjust for desired thickness)
- 200 ml heavy cream (for creaminess)
- 1 tsp ground cumin (about 2 g)
- 1/4 tsp ground nutmeg (optional)
- Salt and pepper to taste
- For decoration:
- Balsamic dressing and/or heavy cream
- Toasted pumpkin seeds, sunflower seeds, and basil leaves
Step by Step Instructions
Step 1
Sauté and season:
Heat olive oil or butter in a pot over medium heat. Sauté the finely chopped onion for 5-7 minutes until soft, then add minced garlic and cook for 1-2 more minutes. Stir in cumin and nutmeg, cooking for about 30 seconds.
Step 2
Add pumpkin and broth:
Stir in the pumpkin purée and mix well. Add 500 ml of water and the powdered broth, bringing the mixture to a gentle simmer. Cook for about 10 minutes to allow the flavors to combine.
Step 3
Cream and blend (optional):
Stir in the heavy cream and simmer for another 5-10 minutes. For a smoother texture, blend the soup with an immersion blender or in batches.
Step 4
Serve and garnish:
Season with salt and pepper to taste. Ladle the soup into bowls, then drizzle with balsamic dressing and/or heavy cream. Garnish with toasted pumpkin seeds, sunflower seeds, and basil leaves for a crunchy finish.
