Velvety sweet vegetable soup, creamy, warm, and comforting is the perfect comfort food for fall and winter. With the natural sweetness of pumpkin, carrots, and leeks, and cream that makes it irresistibly creamy, it becomes a simple yet flavorful dish.
The sweet vegetable soup is one of those recipes that warms your heart and home. Perfect for colder days, it combines the natural sweetness of Delica pumpkin, cherry tomatoes, carrots, and leeks with the flavor of golden onion and celery. Rosemary adds an aromatic touch that makes it fragrant and inviting, while fresh cream transforms it into a velvety and irresistible cream.
Whether you want to prepare it as a light lunch, comforting dinner, or elegant appetizer, this sweet vegetable soup will never disappoint you.
At the bottom of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have any other doubts or curiosities, write a comment or use the contact form found at the end of the page.
Other recipes you might like:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the Velvety Sweet Vegetable Soup
- 14 oz Delica pumpkin
- 3 oz leeks
- 3 oz carrots
- 4 oz golden onion
- 2 stalks celery
- 5 cherry tomatoes
- 1 cup fresh cream
- to taste salt
- to taste extra virgin olive oil
- 2 sprigs rosemary
- 4 slices whole wheat bread
- 1 tbsp spices
- 4 tbsps extra virgin olive oil
Tools
- Pot
- Immersion Blender
- Cutting Board
- Pan
Recipe for the Velvety Sweet Vegetable Soup
Start preparing the velvety sweet vegetable soup by focusing on the vegetables.
Cut the cherry tomatoes in half and the pumpkin into large pieces.
Peel the onion and slice it.
Remove the outer leaves of the leek and slice it into rings.
Peel the carrots and cut them into chunks.
Remove the strings from the celery and chop it into pieces.
Heat the extra virgin olive oil with the rosemary in a pan.
Once the oil is hot, remove the rosemary sprigs and add celery, carrot, onion, and leek. Let it sauté for 3-5 minutes.
Add the cherry tomatoes and pumpkin and cook for another 5 minutes, stirring often.
Cover the vegetables with water, put the lid on, and let everything cook for about twenty minutes.
Blend the vegetables directly in the pot with an immersion blender.
Add the fresh cream, taste, and adjust the salt.
Prepare the croutons by cutting the bread slices into cubes.
Season the bread with spices and oil.
Toast them in a pan, air fryer, or oven.
Serve the hot velvety sweet vegetable soup accompanied by the croutons.
Velvety Sweet Vegetable Soup: Easy and Flavorful Comfort Food
Here is your velvety sweet vegetable soup, creamy and fragrant, ready to enjoy. A simple, healthy, and comforting dish, perfect for warming the coldest days and bringing some sweetness to the table.
Also try the Pumpkin and Sweet Potato Soup in Slow Cooker
FAQ (Questions and Answers)
Can I prepare the velvety sweet vegetable soup in advance?
Yes, you can cook it and store it in the refrigerator for 1-2 days in an airtight container. Before serving, gently reheat it, adding a touch of cream or broth if necessary.
Can I replace the cream with a plant-based alternative?
Certainly! Coconut milk or plant-based cream makes the soup creamy without dairy, maintaining the sweet flavor of the vegetables.
What other vegetables can I use?
You can add sweet potatoes, butternut squash, or Jerusalem artichokes to vary the sweetness and texture of the soup.
Can the soup be frozen?
Yes, it can be frozen in portions. I recommend adding the cream only when reheating to maintain the creamy consistency.
Recipes of soups, creams, and velvety soups
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
