Easy Cream of Pumpkin Soup Recipe

Cream of Pumpkin Soup is a simple and genuine first course made with pumpkin, potatoes, leeks and a few other ingredients ideal to be enjoyed hot in autumn, when pumpkin is in full season. It is the perfect comfort food even for cold winter days. With a delicate flavour and enveloping consistency, it is a nutritious dish suitable for everyone that has numerous variations. There are, for example, those who prepare a light version without potatoes, those who leave it more liquid, like a soup, and add legumes or cereals and those who enrich it with cream, ricotta or spreadable cheese, thus creating an exquisite pumpkin cream.

Pumpkin is the undisputed queen of autumn and this cream celebrates it as the absolute protagonist, a delicious comfort food! Warm and spicy, it is a very versatile preparation, excellent served alone with simple croutons, as we did, but also ideal for seasoning many first courses, such as pasta with pumpkin cream. You can also create original variations for your Halloween menu ! The color of the fleshy pulp of the pumpkin recalls that of the leaves that, precisely in this period, gently detach from the trees and settle lightly on the ground. Unmistakable and known by all for its sweetness, pumpkin is truly the beautiful side of autumn and is used to make many recipes, from the most traditional to the most modern, such as baked pumpkin, pan-fried pumpkin or diced pumpkin in an air fryer.

Cream of Pumpkin Soup is a warm and comforting soup perfect for autumn and winter, a creamy and delicate soup made with pumpkin and potatoes, shallots, usually enriched with sour cream flavored with cinnamon and nutmeg ! Served plain or accompanied with croutons! I'll leave you to imagine the flavor and consistency! A unique delight, not surprisingly known throughout the world! Pumpkin soup is definitely a treat that warms the heart on cold days!

Like every traditional recipe, there are many versions. Which require the addition of more or less ingredients, from legumes to vegetables. Today I give you the classic recipe for Creamy Pumpkin Soup which thanks to the fragrant aromas, has become for me the perfect Pumpkin Velouté!

This is a very quick and easy preparation, which does not involve any difficulty! Simply, the pumpkin is stewed in a pot with vegetable broth and the other ingredients; finally blended to reach the consistency of velvety, enveloping and fragrant! Which will conquer you at the first taste! And from which you can start, to then enrich it with many tasty variations that you find in the notes!

Ideal as a first course for a quick lunch or dinner, a quick and light alternative to Pumpkin Risotto and Pumpkin Gnocchi! Pumpkin Velouté, also very popular with children and is also perfect for the Halloween Menu! You can serve it both hot and slightly warm, natural or with the addition of toasted bread, golden croutons, oil seeds!

Ingredients

Quantity for 4 people

1 small pumpkin
2 potatoes
500 ml of vegetable broth
2 tablespoons cooking oil
1 onion
a pinch of cinnamon powder
a pinch of nutmeg
rosemary
salt
black pepper (optional)
2 slices of bread

How to make Pumpkin Cream

First of all, fry the onion with oil for 1 minute. Add the pumpkin pulp in chunks together with the peeled potatoes in chunks. Stir, let it flavor for 1 minute, add 2 ladles of hot vegetable broth and 1 sprig of rosemary.

Cover with a lid, lower the heat, add another ladle of broth and cook for about 15 – 20 minutes until the vegetables are soft.

In the meantime, prepare the bread croutons by slicing the bread into small pieces, sauté it in a pan with a drizzle of oil on all sides until golden brown.

When the pumpkin soup has reached a soft consistency add salt, a pinch of cinnamon, a pinch of nutmeg and if you like a little pepper. The aromas are very much to your taste, so always taste, before adding more!

Remove the rosemary sprig and blend the Pumpkin Cream Soup with a hand blender until it reaches a creamy consistency.

At this point evaluate the consistency. If it is too loose, put it back on low heat to thicken, if it is too compact dilute with one – two spoons of hot broth!

Here is the Pumpkin Cream ready! Serve hot with a sprinkling of cinnamon and croutons!

You can store the Pumpkin Cream Soup in the fridge for about 3 days, you can also freeze it!

Advise: As an alternative to croutons, you can enrich the pumpkin cream with rice or barley for a complete and nutritious first course. Or you can garnish it with oven-roasted pumpkin seeds, a tasty anti-waste solution!

Instead of cinnamon and nutmeg, you can add powdered ginger. Or leave only the scent of rosemary. You can enrich your Pumpkin Cream in many ways. For example, adding 50 g of fresh cream just before serving. Instead of croutons, serve with a generous handful of pumpkin, poppy or sunflower seeds. For the greediest, you can add cream cheese, the contrast between hot cream and fresh cheese is divine!