Pumpkin cream soup with sherry

Name: Pumpkin cream soup with sherry
Ingredients: 2 tablespoons olive oil; 1 large onion; chopped; 4 tablespoons sherry; 1 kg pumpkin; peeled and seeded; 600 ml vegetable broth.

Soups - Pumpkin cream soup with sherry by Paulina N. - Recipia

Pumpkin cream soup with sherry: a warm hug in every spoonful Who doesn't love a warm, creamy soup on a chilly day? Pumpkin cream soup with sherry is not just a simple recipe, but an explosion of flavors that will turn any meal into a special occasion. This recipe combines the natural sweetness of pumpkin with the sophisticated note of sherry, resulting in a soup that not only delights the taste buds but also enriches the soul. Preparation time: 10 minutes Cooking time: 30 minutes Total time: 40 minutes Servings: 4 Essential ingredients: - 2 tablespoons extra virgin olive oil - 1 large onion, finely chopped - 4 tablespoons sherry (choose a dry sherry for a more intense flavor) - 1 kg pumpkin, peeled and seeded, cut into cubes - 600 ml vegetable broth (you can use homemade broth for a richer flavor) Step-by-step preparation technique: 1. Prepare the ingredients: Make sure you have all the ingredients on hand. Cut the pumpkin into even cubes to ensure even cooking. If you want to save time, you can use pre-cut pumpkin from the store. 2. Sauté the onion: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until it becomes translucent and soft. This is the stage where flavors develop, and the onion will add a delicious base to the soup. 3. Add the pumpkin and sherry: Once the onion has softened, add the cubed pumpkin and sherry. Sauté the mixture for 1-2 minutes, stirring constantly. This step will help intensify the flavors and develop a complex taste. 4. Cook with broth: Pour the vegetable broth over the pumpkin mixture. Cover the pot with a lid and let it simmer on low heat for 20-30 minutes, or until the pumpkin becomes soft. Make sure to stir occasionally to prevent sticking. 5. Blend the soup: Once the pumpkin is cooked, remove the pot from the heat. Using an immersion blender or a regular blender, blend the mixture until you achieve a smooth cream. If the soup is too thick, add a little water or broth to reach the desired consistency. 6. Serve: Pour the soup into bowls and sprinkle some freshly chopped parsley on top for a touch of freshness. Serve the soup with crispy bread croutons, which will add a pleasant texture. Practical tips for a perfect result: - Choosing the pumpkin: Opt for Hokkaido or butternut pumpkin, which have a creamy texture and sweet taste. Fresh pumpkin is always preferred, but frozen can also be a quick option. - Sherry: If you don't have sherry, you can use a dry white wine, but sherry adds a special note that makes a difference. - Variations: Experiment with spices like nutmeg or grated ginger to add extra flavor. Also, a spoonful of cream or Greek yogurt on top can provide extra creaminess. Calories and nutritional benefits: This pumpkin cream soup is not only delicious but also healthy. A bowl of soup contains approximately 180-220 calories, depending on the ingredients used. Pumpkin is rich in vitamins A and C, fiber, and antioxidants, benefiting the immune system and eye health. Frequently asked questions: - Can I use canned pumpkin? Yes, but make sure to choose a version without added sugar, as canned pumpkin has a softer texture. - How can I make the soup spicier? Add a pinch of chili pepper or a little Tabasco sauce during cooking. - How long does the soup keep? It can be stored in the fridge for 3-4 days or frozen for up to 3 months. This pumpkin cream soup with sherry is not just a recipe, but a story full of flavors and memories. It is perfect for cozy nights at home, but also to impress guests at a special dinner. So put on your apron and get ready to enjoy a delicacy that will bring warmth and comfort to every bowl. Bon appétit!

Ingredients

2 tablespoons olive oil
1 large onion
chopped
4 tablespoons sherry
1 kg pumpkin
peeled and seeded
600 ml vegetable broth.

Pumpkin cream soup with sherry

Ingredients

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