Today we enjoy together the delicious pumpkin soup, creamy and comforting, perfect for the cold days of autumn.
I want to suggest one of those dishes that I eat all year round, even in spring, because I am a lover of soups, purees, and broths in general.
Besides being an extremely tasty dish, pumpkin soup is also rich in vitamins and minerals.
The pumpkin soup is made with a few simple ingredients: pumpkin, onion, broth, but then everyone has their own version at heart.
If you love this vegetable, check out these other recipes just below:
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 196.40 (Kcal)
- Carbohydrates 34.62 (g) of which sugars 5.70 (g)
- Proteins 5.91 (g)
- Fat 5.10 (g) of which saturated 0.74 (g)of which unsaturated 2.14 (g)
- Fibers 4.40 (g)
- Sodium 522.08 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s see the simple ingredients to make the delicious pumpkin soup
- 14 oz pumpkin
- 1.1 lbs potatoes (about 3 potatoes)
- 4.6 oz onions (2/3)
- garlic (remove the germ and slice half)
- celery (a small stalk finely chopped)
- to taste mixed seeds (mixed seeds to be toasted)
- 2 tbsps cottage cheese
- to taste extra virgin olive oil
- 1 tsp coarse salt
Tools
To make the soup, I used an immersion blender that will make our vegetables creamy once cooked.
If you would like to purchase the tool I used, you will find below next to the product the Amazon icon to click to proceed with the purchase.
- 1 Casserole
- 1 Knife
- 1 Immersion Blender
Steps
First, take the vegetables and cut them into cubes.
In a pot add pumpkin, potatoes, celery, onions, and sliced garlic.
Cover with water but do not overdo it.
I mentioned in the ingredients that the potatoes should be more than the pumpkin, because they too will help make the soup very creamy.
Cook the vegetables for an hour with a teaspoon of coarse salt, once ready, blend.
As you can see, I did not add oil during cooking, because it’s even better when added raw once the soup is plated.
And finally, let’s get to the tasty touch.
Take the mixed seeds, I used pumpkin and sunflower seeds.
Toast the seeds in a pan and sprinkle them on top.
And I’m not finished yet….
Add 2 tablespoons of cottage cheese, you’ll see the contrasting taste this cheese gives in combination with the sweet pumpkin.
Enjoy with goodness and lightness.
Storage of Delicious Pumpkin Soup
The delicious pumpkin soup should be stored in the refrigerator after preparation.
Pour into a glass container, cover, and place in the fridge.
Reheat when you want to use it again, and it will be just as good.
TIPS:
Spiced Soup: add curry, turmeric, or sweet paprika.
Light: without potato or cream, just broth.
Gourmet: add gorgonzola or robiola when blending.
FAQ (Questions and Answers)
Did you like the delicious pumpkin soup?
If yes, and you feel like it, express your vote and judgment with the stars below.
If you give me 5, it will obviously be the highest appreciation.
THANK YOU FROM THE HEART
