It’s pumpkin season, so don’t wait any longer. Make a big batch of this fantastic cream soup!
One of autumn’s most popular dishes is pumpkin cream soup. It’s naturally sweet, so nutmeg and ginger go great with it. You can use leftover roasted pumpkin to make this delicious soup.
READ THIS: This is the best pumpkin puree recipe
Ingredients for 4 servings
- 1 large pumpkin
- 200 ml cooking cream
- 2 stock cubes
- 1 l water
- 1 clove garlic
- 1 small red onion
- 1 teaspoon salt|
- A dash of pepper
- A dash of nutmeg
- A dash of ginger
- 1 tablespoon oil
Wash and peel the pumpkin, remove the seeds, and cut into small cubes. Chop the onions and sauté in a little oil. Add the pumpkin and cook for two to three minutes, stirring often. Season with salt, pepper, nutmeg, ginger, and crushed garlic.
Add the water and crumble in the stock cubes. Cover and cook for about 15-20 minutes. When the pumpkin is soft, puree it with a stick blender. Pour in the cream and cook a few minutes more, then remove from the heat.
You can sprinkle the pumpkin cream soup with toasted pumpkin seeds at serving.