Pumpkin cream soup

Recipe for Aromatic Pumpkin Cream Soup

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Discover a simple and delicious recipe for pumpkin cream soup, perfect for chilly days or to bring a touch of warmth to your soul. This soup is not just a comforting dish but also an explosion of flavors, thanks to quality ingredients and the surprising combination of cardamom and oregano-infused oil. It is a dish that blends tradition with innovation, bringing a unique flavor to the table that will delight both family and friends.

Necessary ingredients:
- 500 g of pie pumpkin (fresh, preferably from the countryside)
- 500 ml of water (plus an additional 250 ml)
- Sea salt (preferably Kotany)
- 1 teaspoon Maggi Vegetable Taste Secret
- Ground cardamom (about a pinch you can take with 3 fingers)
- 1 tablespoon oregano-infused oil (or extra virgin olive oil, as preferred)
- 3 tablespoons sour cream (for extra creaminess)

Preparation steps:

1. Preparing the pumpkin:
Start by washing the pumpkin well, then cut it into suitable slices. It is important to choose a pie pumpkin, as it has a fine texture and a sweet taste, ideal for soup. After cutting it, place it in a pot with 500 ml of water and a pinch of salt. Boil for 15-20 minutes or until it becomes soft and easily pierced with a fork.

2. Cooling and peeling the pumpkin:
Once the pumpkin is cooked, let it cool slightly, then remove the skin. This step is essential for achieving a smooth texture for the soup. If you prefer, you can also use a vegetable knife to peel the skin.

3. Preparing the soup:
In another pot, add the remaining 250 ml of water and bring it to a boil along with the teaspoon of Maggi. Once the water starts boiling, add the peeled pumpkin to the pot.

4. Blending the ingredients:
Using an immersion blender, puree the pumpkin with the flavored water. This is where the magic happens! Gradually add the hot soup and sour cream, stirring continuously until you achieve a creamy, smooth, and velvety consistency.

5. Finalizing the soup:
Finally, add the oregano-infused oil and cardamom. These flavors add a surprising and refreshing note to your soup. Mix well and taste to adjust seasoning if necessary.

6. Serving:
The pumpkin cream soup is served immediately, either hot or cold, depending on your preferences. You can pair it with crispy bruschetta or sesame crackers, which will add a pleasant texture. You can decorate each bowl with a few drops of flavored oil and some toasted pumpkin seeds for an attractive appearance.

Useful tips and tricks:
- If you want a lighter version, you can replace the sour cream with Greek yogurt or a plant-based sour cream alternative.
- For an even more intense flavor, you can add a pinch of nutmeg or freshly grated ginger, which will perfectly complement the sweetness of the pumpkin.
- Don't forget, the pumpkin cream soup can be stored in the fridge for 2-3 days, and the flavor will intensify even more as it rests.

Frequently asked questions:
- Can I use frozen pumpkin? Yes, frozen pumpkin is an excellent option, saving time in preparation.
- How can I make the soup spicier? You can add a pinch of cayenne pepper or freshly chopped hot pepper during blending.
- Is this soup suitable for vegans? Yes, if you replace the sour cream with a plant-based alternative and use plain olive oil.

Nutritional benefits:
Pumpkin is a vegetable rich in vitamins A and C, providing an excellent immune boost. Additionally, it is low in calories, having about 26 calories per 100 g, making it ideal for a balanced diet.

This pumpkin cream soup is not just a nourishing dish but also a journey of flavors and aromas that will delight your taste buds. Try to add a personal touch to your recipe, for example, by experimenting with new ingredients or presenting it in a creative way! So, gather your ingredients and enjoy a cooking experience filled with warmth and love!

 Ingredients: 500 g pumpkin pie pumpkin, 500+250 ml water, Kotany sea salt, ground Kotany cardamom, a pinch taken with 3 fingers, 1 tsp Maggi vegetable flavor secret, 1 tbsp oregano-flavored oil, 3 tbsp sour cream

 Tags:  pumpkin cream soup