Pumpkin soup
Pumpkin soup is a savory and comforting dish, perfect for chilly autumn evenings. With a creamy texture and a sweet taste, this simple soup recipe will quickly become a family favorite. Additionally, it is an excellent way to make use of pumpkins from your garden or balcony.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4
Ingredients:
- 500 g roasted pumpkin (preferably, as it is tastier than boiled)
- 1 medium onion
- 1-2 carrots
- 500 ml chicken broth (or water, if you prefer a vegetarian option)
- 1 small celery (optional)
- 1 teaspoon olive oil
- 125 ml white wine (optional, but recommended for a special flavor)
- 1 tablespoon butter
- Salt and pepper, to taste
- Croutons, for serving
- Fresh parsley, for garnish
- Cream, optional for extra creaminess
Preparation:
1. Preparing the ingredients: Start by peeling the onion, carrots, and celery. Chop the onion finely, grate the carrots, and cut the celery into small cubes. These aromatic vegetables will form the base of your delicious soup.
2. Sautéing the vegetables: In a large pot, add a teaspoon of olive oil and a tablespoon of butter. Heat over medium heat. Add the onion and sauté for 2-3 minutes until it becomes translucent. Then, add the carrots and celery, continuing to sauté for another 3-4 minutes.
3. Deglazing with wine: If you choose to use white wine, now is the time to add it. This step will add depth of flavor to your soup. Let the wine simmer for 2-3 minutes to evaporate the alcohol and concentrate the flavors.
4. Adding the pumpkin and broth: Add the roasted mashed pumpkin and chicken broth to the pot. If you don’t have a blender, you can use cubed pumpkin and mash it later. Mix well to combine the ingredients.
5. Boiling the soup: Let the soup simmer over low heat for 20-25 minutes until the vegetables are tender. Check occasionally to ensure they don’t stick to the bottom of the pot.
6. Blending the soup: Using an immersion blender or a regular blender, puree the soup until creamy. If you prefer a more rustic texture, you can leave some larger pieces.
7. Adjusting the seasoning: Season with salt and pepper to taste. If you want a richer soup, add a tablespoon of butter and mix well.
8. Preparing the croutons: Cut an older baguette into cubes. In a skillet, add a tablespoon of olive oil and a tablespoon of butter. When the butter has melted, add the bread cubes and toast them until golden and crispy, stirring occasionally.
9. Serving: Serve the soup hot, garnished with chopped fresh parsley and crispy croutons. If you like, you can add a tablespoon of cream for extra creaminess.
Useful tips:
- You can experiment with various spices, such as nutmeg or ginger, to give your pumpkin soup a different flavor.
- Replace the white wine with a splash of lemon juice to add a note of acidity.
- If you have excess pumpkin, you can prepare larger portions and freeze the soup for future days.
This pumpkin soup is not only nourishing but also an excellent choice for a quick lunch or dinner, being, in itself, a quick dessert due to the natural sweetness of the pumpkin. Try it and enjoy a dish that is as simple as it is delicious!
Ingredients: 500 g roasted pumpkin, 1 onion, 1-2 carrots, 500 ml chicken broth, 1 small celery, 1 teaspoon olive oil, cream (optional), 1 tablespoon butter, 125 ml white wine, salt, pepper, croutons, parsley
