Today I made creamy pumpkin soup. I love it, I would eat it all the time when it gets cold. The recipe is very simple and we can customize it as we like based on our tastes. For example, I love eating it with grated cheese and a pinch of pepper. We can add croutons, chili pepper, basically we can add whatever we like best. You might also be interested in other pumpkin recipes.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 lb pumpkin pulp
- 2 cups water
- 1 small onion
- 2 cloves garlic
- 2 carrots, chopped
- 1 large potato, chopped
- 1 teaspoon broth cube
- to taste olive oil
- to taste salt
- to taste turmeric powder
- chili pepper (optional)
- black pepper (optional)
- grated cheese (before serving)
Tools
- Casserole
- Immersion Blender
Steps
Cut the pumpkin, potato, and carrots into cubes. In a saucepan, add some olive oil, and sauté the chopped onion and garlic for a few minutes.
Add the vegetables, water, and broth cube, and cook for about 30 minutes.
Adjust salt, add turmeric and chili pepper if you like, and blend everything with the immersion blender. Serve the hot soup with a drizzle of olive oil, grated cheese, and a pinch of pepper.
In the bowl, place the pumpkin and other chopped vegetables. Add the oil, broth cube, and spices. Finally, add the water and cook for about 40 minutes at 212°F speed 1.
After 40 minutes, if the vegetables are cooked, blend everything at speed 10 for 1 minute.
Serve with raw olive oil, grated cheese, or black pepper to taste.
