Creamy Pumpkin Soup
A smooth, creamy and comforting pumpkin soup, scented with nutmeg. Budget-friendly and ready in 30 minutes, it's the perfect starter for autumn and winter evenings. Naturally vegetarian and gluten-free.
Ingredients
- 1 kg pumpkin
- 1 onion
- 1 potato
- 500 ml vegetable stock
- 100 ml cream
- Nutmeg, salt, pepper
- Olive oil
Method
- 1Cut the pumpkin, potato and onion into pieces.
- 2Saute the onion in the oil.
- 3Add the vegetables and stock, cover and cook for 20 minutes.
- 4Blend until smooth and velvety.
- 5Stir in the cream and nutmeg, adjust seasoning.
- 6Serve piping hot.
Tips & tricks
- A few toasted pumpkin seeds add crunch.
- Finish with a drizzle of cream or hazelnut oil.
Variations
- With coconut milk for a vegan version.
- With a hint of ginger and curry.
Storage
3 days refrigerated, or frozen for up to 3 months.
Nutrition (per serving)
Ingredient substitutions
- Cream : soy, oat or coconut cream.
What to serve it with
- Crusty country bread
- A light main course to follow
- A glass of dry white wine (to taste)
Frequently asked questions
How long does it take to make "Creamy Pumpkin Soup"?
Allow about 10 min of prep and 20 min of cooking, i.e. 30 min in total for 4 servings.
Is this recipe easy to make?
Yes, it's an "Easy" recipe: perfect for beginners, with no special technique required.
Can I make "Creamy Pumpkin Soup" ahead and store it?
3 days refrigerated, or frozen for up to 3 months.
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
Is this recipe vegetarian?
Yes, "Creamy Pumpkin Soup" is vegetarian: it contains no meat or fish.
Is this recipe gluten-free?
Yes, as written this recipe is gluten-free. Do check that any processed products you use are gluten-free too.
How many calories per serving?
One serving provides about 180 kcal, including 4 g of protein, 22 g of carbs and 8 g of fat.
Similar recipes
Avis
Aucun avis pour l'instant. Sois le premier à donner ton avis !