Pumpkin cream soup served in bread

Pumpkin cream soup served in bread, an absolute delight, is perfect for warming our souls on chilly days. This recipe will not only enchant you with its delicate aroma but will also add a touch of originality to your table through its unique serving method. Let's embark on the adventure of making this creamy soup, step by step!

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 1 hour and 5 minutes
Servings: 4

Ingredients:

# For the bread dough:
- 500 g flour
- 1 packet (7 g) dry yeast
- 1 teaspoon sugar
- 260 ml lukewarm milk
- 50 g melted butter
- a pinch of salt
- 1 egg
- 2 pitted olives (for eyes)

# For brushing:
- 1 egg yolk + 3 tablespoons milk

# For the cream soup:
- 1 kg pumpkin, peeled and cubed
- 2 tablespoons olive oil
- 1 finely chopped onion
- 2 garlic cloves
- 1 carrot
- 1 large potato
- 1 liter chicken or vegetable broth
- salt
- pepper

# For serving:
- croutons (from 3 slices of bread, salt, pepper, mixed spices)
- optional: 125 ml cooking cream

The story behind the recipe

Pumpkin cream soup is a recipe that has crossed generations, often being a festive dish. Pumpkin, a versatile ingredient, symbolizes a bountiful harvest and is often associated with autumn culinary traditions. This recipe stands out not only for its unique taste but also for its appearance, being a true visual feast when served in bread.

Preparation technique

1. Preparing the starter:
Start by preparing the starter from the dry yeast. In a small bowl, combine 50 ml of lukewarm milk with a teaspoon of sugar and the yeast. Stir gently and let it sit for 20 minutes in a warm place until it forms a foam.

2. Preparing the dough:
Sift the flour into a large bowl. In the center of the flour, add the beaten egg, sugar, the remaining lukewarm milk, salt, and melted butter. Mix all the ingredients well, then knead the dough until it becomes elastic and no longer sticks to your hands. Cover the bowl with plastic wrap and let it rise in a warm place for 90 minutes.

3. Shaping the breads:
After the dough has risen, knead it a little and divide it into four equal pieces. From one piece of dough, form 8 long tentacles, and from the remaining dough, form a ball that you will place on a baking sheet lined with parchment paper. Arrange the tentacles on the ball, mimicking a crab. Repeat the process for the other portions of dough. Let them rise for 40-45 minutes.

4. Baking the breads:
Preheat the oven to 180°C. Brush the dough with the yolk mixed with milk and place two slices of olives to mimic eyes. Bake the breads for 25 minutes until they are golden and browned.

5. Preparing the soup:
In a pan, heat the olive oil over low heat. Add the chopped onion and carrot and sauté for 2-3 minutes. Add the garlic, salt, and pepper and let it cook for a minute. Add the pumpkin, peeled and cubed, and the diced potato. Pour in the chicken or vegetable broth and let it simmer over low heat for 30 minutes until the vegetables are soft.

6. Blending the soup:
After the vegetables have softened, let the soup cool slightly and then blend it in a blender until it becomes a smooth cream. If desired, you can add cream to achieve an even creamier texture. Heat the soup again over low heat to combine the flavors.

7. Preparing the croutons:
Cut the old bread into small cubes. Place them on a baking sheet lined with parchment paper, drizzle with olive oil, salt, pepper, and herbs (oregano, rosemary). Mix well and bake at 180°C for 15 minutes, stirring every 5 minutes until they become crispy.

8. Serving:
Cut a lid from each baked bread and scoop out the inside. Fill each bread with the pumpkin cream soup, add croutons on top, and if desired, finish with cream.

Practical tips

- Ingredients: Choose a fresh, seasonal pumpkin to achieve a soup with a rich flavor. You can also use butternut squash for a creamier texture.
- Variations: You can add spices like nutmeg or ginger for a more exotic flavor. You can also replace chicken broth with water or vegetable broth for a vegan version.
- Serving: This pumpkin cream soup pairs perfectly with a fresh green salad or a glass of dry white wine. You can enjoy this recipe alongside a slice of toasted bread for an extra crunch.

Frequently asked questions

1. What can I use instead of cream?
If you prefer a lighter option, you can use Greek yogurt or a plant-based alternative.

2. How can I store the soup?
The pumpkin cream soup can be kept in the refrigerator in an airtight container for 3-4 days. You can also freeze it for longer, but make sure to thaw and heat it slowly.

3. Can I add other vegetables?
Of course! The potato can be replaced with celery, and the pumpkin can be combined with carrots or sweet potatoes for a different flavor.

Nutritional benefits

Pumpkin is rich in vitamins A and C, contributing to eye health and the immune system. It also contains essential antioxidants that help combat inflammation. With this soup, you enjoy a nourishing and comforting meal, perfect for the cold season.

Personal note

This pumpkin cream soup served in bread is more than just a dish; it's a culinary experience that brings family and friends together. The memories created around the table are what enrich our lives, so don’t hesitate to share this recipe with loved ones. I invite you to experiment and add your own personal touch! Enjoy your meal!

 Ingredients: for the dough: 500 g flour 1 packet of dry yeast 1 teaspoon sugar 260 ml milk 50 g melted butter a pinch of salt 1 egg 2 pitted olives (for eyes) for brushing: 1 egg yolk + 3 tablespoons milk for the cream soup: 1 kg pumpkin, peeled and cut into pieces 2 tablespoons olive oil 1 finely chopped onion 2 cloves of garlic 1 carrot 1 large potato 1 liter of chicken/vegetable broth salt pepper for serving: croutons (from 3 slices of bread, salt, pepper, mixed spices) optional 125 ml cooking cream

 Tags:  pumpkin cream soup served in bread soup cream pumpkin bread