Pumpkin cream soup with spinach

Pumpkin cream soup with spinach is a delicious and comforting recipe, perfect for cool evenings. This soup brings together the sweetness of pumpkin and the freshness of spinach, offering an explosion of flavors and a velvety texture. Moreover, it is a simple and quick recipe, ideal for those who want to prepare a healthy and tasty dish. Let's discover together how to make it!

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4-6

Ingredients:

- 350-400 g sweet pumpkin (preferably butternut for its sweetness)
- 250 g fresh baby spinach
- 3 medium potatoes (about 500 g)
- 3 eggs
- 2 cubes of chicken stock
- 3 cloves of garlic
- 1 large carrot
- 1 medium onion
- 4 tablespoons of extra virgin olive oil (for an intense flavor)
- Salt and pepper to taste
- Hot water (about 1-1.5 liters)

Step by step for a perfect cream soup:

1. Preparing the vegetables:
Start by peeling and washing all the vegetables well. Cut the pumpkin into suitable cubes (about 2-3 cm), the potatoes into smaller pieces, the carrot into rounds, and the onion into cubes. Mince the garlic. These initial preparations will help you save time during cooking.

2. Sautéing the ingredients:
In a large pot, add the 4 tablespoons of olive oil and heat it over medium heat. When the oil starts to bubble gently, add the minced garlic. Sauté for 1-2 minutes or until it turns golden and fragrant, being careful not to burn it, as burnt garlic can give a bitter taste to the soup.

3. Adding the vegetables:
After the garlic is ready, add all the chopped vegetables (pumpkin, potatoes, carrot, and onion) to the pot. Boil them for 4-5 minutes, stirring constantly. This step will intensify the flavors and develop a tasty base for the soup.

4. Adding the stock cubes:
Add the two cubes of chicken stock and mix well to dissolve them. These cubes will add an extra flavor to your soup.

5. Boiling the ingredients:
Pour hot water into the pot until it covers the vegetables by about two fingers. Add the whole, unpeeled eggs to boil them directly in the soup, infusing their flavor. Cover the pot with a lid and let everything boil for 20-25 minutes, or until the vegetables are tender.

6. Preparing the soup:
After the vegetables have boiled, remove the eggs from the soup and let them cool slightly. Using an immersion blender, puree everything until you achieve a smooth and velvety cream. If you don't have an immersion blender, you can use a regular blender, being careful not to overfill the container to avoid splattering.

7. Finalizing the soup:
Add the peeled and roughly chopped eggs to the soup, along with the fresh baby spinach. Mix well and let the soup simmer on low heat for another 5 minutes. This step will allow the spinach to wilt and release its flavors.

8. Resting the soup:
Remove the pot from the heat, add a tablespoon of olive oil, and mix. Cover the pot with a lid and let it rest for 10 minutes. This step is essential as it allows the flavors to blend and intensify.

9. Adjusting the consistency:
If the soup is too thick for your taste, feel free to add a little hot water to achieve the desired consistency.

Serving suggestions:
Serve the pumpkin cream soup with spinach warm, garnished with a drizzle of olive oil and, if desired, with crunchy croutons or toasted seeds for a contrast of textures. A slice of toasted bread on the side would perfectly complete the meal.

Tips and variations:
- You can experiment with adding spices like nutmeg or cumin for a more complex flavor.
- If you like a spicier soup, add a bit of chopped chili pepper during the sautéing of the garlic.
- You can replace spinach with kale or other greens, depending on your preferences.

Nutritional benefits:
This soup is rich in vitamins A, C, and K, being an excellent source of antioxidants due to the pumpkin and spinach. Additionally, the eggs add quality protein, while the olive oil provides healthy fats.

Frequently asked questions:
1. Can I use frozen pumpkin?
Yes, frozen pumpkin is a convenient option. Make sure it is thawed and drained of excess water before use.

2. How can I make the soup vegan?
You can omit the eggs and use vegetable broth instead of stock cubes to keep the recipe vegan.

3. Can this soup be stored?
Yes, the soup can be stored in the refrigerator for 3-4 days in airtight containers.

4. What can this soup be paired with?
You can pair it with a fresh green salad or a savory tart for a complete lunch or dinner.

Pumpkin cream soup with spinach is not just a recipe, but a culinary experience that blends flavors and textures in a wonderful way. So, put on your apron and get ready to delight your taste buds with this delicacy!