Pumpkin cream soup

Pumpkin Cream Soup

The first time I made this soup was on a day when I needed something warm and simple. I found myself preparing it whenever I come across good pumpkin, and even those who aren't big fans of pumpkin have asked for seconds. I always use herbs to balance the flavor and serve it with a few slices of toasted garlic baguette on the side.

Quick Info

Total time: about 50-60 minutes
Servings: 4-5
Difficulty: easy
Recipe type: seasonal cream soup, to be served for lunch or dinner

Ingredients

600 g pumpkin (weighed after peeling)
800 ml chicken broth (or vegetable broth, but the taste will be different)
1 onion
3 cloves of garlic
1 potato
1 carrot
3 dried sage leaves
1 sprig of dried rosemary
1 sprig of fresh thyme (or dried)
3 tablespoons olive oil
200 ml heavy cream (100 ml in the soup, the rest for serving)
Salt and pepper, to taste

For croutons:
1 baguette
2-3 cloves of garlic (for spreading)
Soft butter
Fresh parsley, finely chopped

Preparation method

1. Peel the pumpkin, carrot, onion, garlic, and potato. Cut them into cubes. The shape or size doesn't matter; everything will be blended at the end.
2. Heat the oil in a large pot. Add the rosemary, sage, and thyme, and let them warm for 20-30 seconds to release their aroma. Remove the sage leaves – if they stay too long, they become too strong.
3. Add the chopped vegetables. Stir for 2-3 minutes.
4. Pour in the chicken broth. Season with salt and pepper. Cover and let simmer on low heat until everything is well softened, about 30-40 minutes. Check the vegetables with a fork.
5. When the vegetables are cooked, scoop out the excess liquid with a ladle into a cup. Blend the vegetables with an immersion blender or food processor. Add some liquid gradually until you reach the desired consistency – neither too thick nor too thin.
6. Stir in 100 ml of heavy cream. Mix well. Taste and adjust salt or pepper if needed.
7. For croutons: cut the baguette into slices, but not all the way through – leave it attached at the base. In each cut, spread crushed garlic, spread soft butter, and sprinkle with chopped parsley. Place the baguette on a baking tray, cover it partially with aluminum foil (not completely), and let it toast in the oven. Tear or cut the slices when serving.
8. Serve the soup hot, with a little cream on top and croutons with herbs and butter.

Why I make this recipe often

It’s one of the simplest cream soups that I can quickly adapt based on what I have in the fridge. It keeps well for a day or two and can be reheated without issues. The soup is hearty but not heavy, and it can be both lunch and dinner.

Tips and variations

Tips
Don't let the sage steep too long at the beginning – the flavor becomes dominant quickly.
If the soup seems too sweet, you can use more salt or a bit of freshly ground pepper.
The pumpkin doesn't need to be perfectly cut; everything goes into the blender.

Substitutions
You can use vegetable broth instead of chicken broth, although the final taste will be different, less rich.
Dried thyme works just as well if you don't have fresh.
For a dairy-free version, omit the cream or use plant-based cream.

Variations
If you want more consistency, double the amount of potato.
Add a pinch of nutmeg for a slightly different note.
You can top with toasted pumpkin seeds when serving if you want texture.

Serving ideas
The soup also goes well with roasted seeds or a teaspoon of pumpkin oil at the end.
The garlic butter baguette remains the quickest choice for croutons.

Frequently asked questions

Can frozen pumpkin be used?
Yes, if it's cut into small pieces. Let it boil directly; it doesn't need to be thawed beforehand.

What can I substitute for heavy cream?
You can use cooking cream with less fat or even creamy yogurt, but the texture and taste will be slightly different.

Can it be made without a blender?
You can also use a manual masher, but the soup won't be as smooth.

If I don't have rosemary or sage, can I skip them?
Yes, but the soup will have a more pronounced pumpkin flavor.

Is the soup good for small children?
Yes, if you use vegetable broth and reduce the salt.

Nutritional values (estimate)

One serving (without croutons): approximately 180-220 kcal
Protein: 4-5g
Carbohydrates: 24-27g
Fats: 8-10g (depending on the amount of cream and oil used)
Fiber: 3-4g

The soup is rich in vitamins A and C, contains beta-carotene, fiber, a little iron, and calcium, and has a moderate calorie content.

Storage and reheating

The soup keeps in the fridge in a closed container for 1-2 days. When reheating, add a tablespoon of water or broth if it seems too thick. The croutons are made when serving; they don't stay crispy well if left in the soup or in the fridge.

The principle of preparing any cream soup is very simple. All the vegetables are boiled cut into any shape you like, because they will end up in the blender anyway. The pumpkin cream soup is no different. So, I cleaned all the vegetables and diced them. In a pot, I heated the oil and lightly browned the rosemary, sage, and thyme. After a few seconds, I removed the sage, as I didn't want its strong aroma to overpower the other ingredients. I added the diced vegetables to the pot, chicken broth, and seasoned with salt and pepper. I boiled until they were completely soft. I removed the excess liquid into a cup and blended the vegetables. Then I poured in the liquid from the cup, a little at a time, until I achieved the desired consistency. I added cream to the pumpkin soup and mixed well. I tasted for salt and added more if needed. We serve with a little cream on top and flavored croutons. Let me tell you a bit about the croutons, although I wasn't inspired to take pictures during the preparation. Next time, I won't miss the opportunity! We need a baguette that we cut into slices, but not all the way through. In each section, we spread garlic, butter, and sprinkle very finely chopped parsley. We wrap it in aluminum foil, but without covering the surface, and we brown it in the oven. A guaranteed delight! Enjoy!!!

 Ingredients: - approximately 600 g of pumpkin (weighed after cleaning), - approximately 800 ml of chicken broth (since some friends asked me about this chicken broth I use for making other soups, I'll explain now: when I have chicken leftovers, like backs or half wings, I boil them, strain the resulting liquid, and freeze it in containers of about 700-800 ml, which I use whenever I need; sometimes I also add softer vegetables from the fridge that I don't want to throw away; and the boiled chicken leftovers are eaten by Chentanila - those in the know will understand what I mean ;) ), - 1 onion, - 3 cloves of garlic, - 1 potato, - 1 carrot, - 3 dried sage leaves, - 1 sprig of dried rosemary, - 1 sprig of fresh thyme (I used both fresh and dried herbs because that's what I had in my kitchen, although I would have been much happier if I had them all fresh) - 3 tablespoons of olive oil, - 200 ml of heavy cream, of which 100 ml I added to the entire soup, and from the rest I used a tablespoon for serving.

 Tags:  pumpkin soup