About this recipe
The queen of autumn is here.
Pumpkin soup belongs to autumn like humps to a camel – inseparably, strangely, beautifully.
So deal with it: peel and chop butternut squash, even if you feel like crying. Because of the weather, because of love, because of the world.
Cook yourself a warming and honest creamy soup. And eat it all.
Ingredients for 3 deep bowls
Basic ingredients
- 1 kg Pumpkin (preferably butternut), peeled and diced
- 3 large Potatoes
- 3 tbsp Butter
- 1 small White onion
- 1 clove Garlic
- piece Fresh ginger
Liquids and spices
- 900 ml Vegetable broth
- 250 ml Heavy cream
- 2 pcs Bay leaves
- to taste Salt and pepper
- handful Fresh flat-leaf parsley
For finishing
- few drops Pumpkin or olive oil
Optional enhancements
- pinch Nutmeg
- to taste Chili
- to taste Coconut milk
- to taste Sweet potato or carrot
Preparation steps
Prepare basic ingredients
Peel the pumpkin, remove seeds and dice it. Peel potatoes and chop finely.
Build the base
In a pot, melt butter and add finely chopped onion, minced garlic, ginger, and bay leaves.
Sauté vegetables
Add pumpkin and potatoes. Let everything sauté gently for 2–3 minutes.
Cooking
Pour in broth, season with salt and pepper, and let simmer on low heat for about 20 minutes until everything softens.
Final touch
Remove bay leaves, add cream and chopped parsley, and blend everything into a smooth cream.
Serving
Finally, garnish the plate with a few drops of oil, a bit of cream, possibly a pinch of chili for those who like a warmer version. You can also add seeds to taste.
Chef's tips
🎃 Pumpkin oil
If you have pumpkin oil, treasure it like gold – a few drops on top and you'll rise in the universe's eyes.
🥥 Exotic variant
Coconut milk will turn the recipe into autumn exotica.
🥕 More body
Want more body? Add sweet potato or carrot.
❤️ Best version
And remember: the best version is made when you cook it slowly – for someone.
Recipe extras
🎵 Cooking playlist
Music for preparing this autumn elixir:
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