Velvety Roasted Pumpkin Soup

Appetizing, tender, healthy, bright and very beautiful! Creamy pumpkin soup is the easiest recipe for a thick puree soup made from the autumn orange beauty. Pre-frying gives the dish a rich taste, and the addition of cream gives it tenderness and creamy consistency.
cook time: 40 min
Ava Prescott
Velvety Roasted Pumpkin Soup

Nutrition Facts (per serving)

70
Calories
4g
Fat
5g
Carbs
1g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Wheat flour 20 g
Butter 30 g
Water (or broth) 400 ml
Milk 150 ml
Cream (10%) 100 ml
Pumpkin (pulp) 500 g

Recipe instructions

Step 1

Step 1
How to make creamy pumpkin soup with cream? Prepare your food. Any pumpkin will do, but the most delicious soup comes from sweet varieties. The recipe indicates the weight of already peeled pumpkin. Not only water, but also vegetable broth is suitable as a liquid component. With broth, the taste of the soup will be more intense, but with water it will cook faster (if you don’t have pre-cooked broth. Take milk of any fat content, and 10% cream will be enough.

Step 2

Step 2
First of all, prepare the pumpkin. Wash it well, dry it and cut it in half. Using a spoon, scoop out the seeds and some of the pulp that holds them. Donʼt throw away the seeds, you can dry them and eat them — they are very healthy.

Step 3

Step 3
Cut the skin off the pumpkin. Be careful — it is very hard. It will be more convenient to do this by cutting the pumpkin into small pieces.

Step 4

Step 4
Cut the pumpkin pulp into small cubes.

Step 5

Step 5
Take a saucepan or pan in which you will cook the soup. Place it on low heat. Add the butter and melt it. Immediately add pumpkin to the oil and stir. Fry the pumpkin, stirring occasionally, over low heat for about 10 minutes. At the same time, heat the milk until hot.

Step 6

Step 6
Pour the flour into the pumpkin, stir, and fry the pumpkin with the flour for about 2 minutes. Adding flour will thicken the soup.

Step 7

Step 7
Pour hot water (or broth) and milk into the pan. Stir and bring to a boil.

Step 8

Step 8
Then turn the heat to minimum, cover the pan with a lid and leave the soup to simmer for 10-15 minutes. During this time the pumpkin should become soft.

Step 9

Step 9
When this happens, pour cream into the soup and add salt. Stir and bring to a boil again.

Step 10

Step 10
Boil the soup with cream for a couple more minutes.

Step 11

Step 11
Puree the hot soup with an immersion blender. Or use a landline like I did. The soup should be homogeneous and moderately thick. If it turns out to be too liquid, then boil it a little more, this time in the form of a puree. If it is too thick, dilute the soup with hot milk to the desired consistency.

Step 12

Step 12
Serve the soup right away; it tastes better when piping hot. You can sprinkle it with lightly toasted pumpkin seeds and parsley. Bon appetit!

Additional rubrics

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