Today we enjoy the delicious pumpkin soup, creamy and comforting, perfect for the cold days of autumn.
I want to offer you one of those dishes that I eat all year round, even in spring, because I am a lover of soups, creams, and broths in general.
Besides being an extremely tasty dish, pumpkin soup is also rich in vitamins and minerals.
Pumpkin soup is made with few simple ingredients: pumpkin, onion, broth, but then everyone has their own heart version.
If you love this vegetable, check out these other recipes right below:
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, 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 core and slice half)
- celery (a small stalk finely chopped)
- as needed mixed seeds (mixed seeds to be toasted)
- 2 tablespoons cottage cheese
- as needed extra virgin olive oil
- 1 teaspoon coarse salt
Tools
To make the soup, I used an immersion blender that will help make our vegetables creamy once cooked.
If you would like to purchase the tool I used, you can find it below next to the product, click the Amazon icon to proceed with the purchase.
- 1 Saucepan
- 1 Knife
- 1 Immersion Blender
Steps
First, take the vegetables and cube them.
In a pot pour in cubed pumpkin, potatoes, celery, onions, and garlic.
Cover with water without overdoing it.
The ingredients list includes more potatoes than pumpkin, because they also contribute to making the soup very creamy.
Cook for an hour with a teaspoon of coarse salt, once ready, blend.
As you can see, I didn’t add any oil during cooking, because it’s even better when added raw once the soup is plated.
And finally, we come to the delicious touch.
Take the mixed seeds, I used pumpkin and sunflower.
Toast the seeds in a pan and sprinkle on top.
And I’m not done yet….
Add 2 tablespoons of cottage cheese, you’ll see what a contrasting flavor this cheese gives when paired with 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 before using it again, and it will be equally good.
TIPS:
Spicy Soup: add curry, turmeric, or sweet paprika.
Light: without potatoes 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 opinion with the stars below.
If you give me 5, it will obviously be the highest appreciation.
THANK YOU FROM THE HEART
