Pumpkin cream soup

Pumpkin Cream Soup: A Warm Embrace in Every Bowl

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Pumpkin cream soup is a comforting dish, perfect for chilly evenings or to bring a touch of warmth to busy days. This simple and quick recipe is based on seasonal, flavorful ingredients that not only delight the taste buds but also nourish the body. Pumpkin cream soup has become a favorite in many cultures due to its versatility and sweet taste, as well as its ability to bring the family together around the table.

Ingredients:
- 500 g pumpkin (preferably pie pumpkin for a sweeter taste)
- 1 pear (for a touch of sweetness)
- 50 g butter (for a rich flavor)
- 1 onion (medium, diced)
- 700 ml chicken broth (or water for a vegetarian version)
- 100 g sour cream (for creaminess)
- 100 g cottage cheese (for an extra protein boost and consistency)
- 1 medium parsley root, diced
- 1 slice of celery root (for flavor)
- 1 garlic clove (for a more intense taste)
- Salt and pepper (to taste)
- 1 tablespoon oil (olive oil for a more sophisticated flavor)

Preparation:

1. Preparing the ingredients: Start by peeling the pumpkin, then cut it into cubes of about 2-3 cm. Do the same for the celery and parsley root. The onion, cut into large pieces, will develop a delicious flavor once sautéed.

2. Sautéing the onion: In a large pot, add the oil and butter over medium heat. Once the butter has melted, add the onion and sauté for 5-7 minutes until it becomes translucent and slightly golden. This step is crucial for developing a flavorful base.

3. Adding the vegetables: Add the pumpkin, celery, and parsley cubes to the onion. Stir well to combine the flavors. Cook for 3-4 minutes, stirring occasionally.

4. Boiling: Add the chicken broth or water and the whole garlic clove. Season with a teaspoon of salt and pepper to taste. Cover the pot and let it simmer on low heat for 20-25 minutes, or until the pumpkin is very soft.

5. Creating the puree: Remove the pot from the heat and, after the soup has cooled slightly, use an immersion blender or a regular blender to puree the vegetables. Ensure everything is well blended and the consistency is creamy.

6. Adding the final ingredients: Add the sour cream and cottage cheese to the puree and blend again until everything is well combined. Taste and adjust the seasoning if necessary.

7. Serving: Pumpkin cream soup can be served warm, with a drizzle of sour cream on top, crunchy croutons, or even toasted seeds for a contrast of textures. Add a pinch of freshly ground pepper for an extra flavor boost.

Useful tips for a perfect result:
- Choosing the pumpkin: Pie pumpkin is the best choice for this recipe due to its natural sweetness. You can experiment with other types of pumpkins, but make sure they have a similar texture.
- Texture: If you want a thinner soup, you can add more broth or water after you have made the puree. Similarly, if you want a denser consistency, add less liquid.
- Variations: You can replace cottage cheese with ricotta or even feta cheese for a saltier flavor. You can also add spices like nutmeg or cumin to vary the taste.

Nutritional benefits:
Pumpkin is an excellent source of vitamins A, C, and fiber, making it a filling and nutritious food. Parsley adds B vitamins and antioxidants, while sour cream provides a dose of calcium. This soup is not only delicious but also nourishing, perfect for keeping your energy up throughout the day.

Ideal pairings:
Pumpkin cream soup pairs perfectly with a fresh green salad with lemon dressing or a slice of garlic toast. It can be served alongside a dry white wine or herbal tea, creating a harmonious and comforting meal.

Frequently asked questions:
1. Can I use frozen pumpkin? Yes, frozen pumpkin is a convenient option. Just make sure to thaw and drain it well before using.
2. How can I store the soup? The soup can be stored in airtight containers in the refrigerator for 3-4 days. You can freeze it for later use, but it's best to add the sour cream and cottage cheese only at serving time.
3. Is this soup suitable for vegans? Absolutely! You can replace the sour cream with a plant-based yogurt and the cottage cheese with tofu or another vegan alternative.

So, prepare your ingredients and enjoy a pumpkin cream soup that will warm your heart and soul. This recipe is not just a dish, but a story about comfort, warmth, and the joy of cooking!