Velvety pumpkin cream soup is an aromatic, warming dish with a delicate, naturally sweet pumpkin note, a hint of thyme, and a slight tartness from lemon. A classic in European cuisine, perfect for winter evenings — here it is suggested in an elegant version for New Year's Eve 2025: served in small bowls as an appetizer before the main course or in larger portions as a light dinner. It has a golden color, a smooth consistency, and a pleasant aroma of roasted pumpkin seeds. It pairs perfectly with garlic croutons, sour cream or natural yogurt (optional), and fresh parsley. The basic version is vegan — cream and butter can be replaced with oil or plant-based cream.
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Prepare your workspace and tools: a large kitchen knife, a cutting board, 2 baking trays, a large pot (min. 4 l), a hand or countertop blender, a slotted spoon, measuring cup. Preheat the oven to 200°C (top-bottom). Wash the pumpkin under running water, dry it with a paper towel.
Cut the pumpkin in half, scoop out the seeds and fibers with a spoon. Cut the flesh into pieces about 3-4 cm in size. Place the pieces skin side down on a baking sheet lined with parchment paper, drizzle with olive oil (spread it with a brush or your hand) and lightly salt. Bake in a preheated oven for 30-35 minutes, until the flesh is soft and starts to brown slightly — it should be easy to pierce with a fork.
While the pumpkin is baking, peel and finely chop the onion. Peel the carrot and slice it into 3-4 mm thick rounds. In a large skillet or pot, heat the butter with 15 g of oil (to prevent the butter from burning) over medium heat. Add the onion and sauté for 6-8 minutes, stirring with a wooden spoon, until the onion becomes translucent and soft (do not let it brown too much). Add the carrot and sauté for another 5 minutes, stirring every minute. Finally, add the garlic, pressed through a garlic press or finely chopped, and sauté for 30-45 seconds — until the garlic releases its aroma but does not brown.
Transfer the baked pumpkin (drain the excess liquid left on the baking sheet) to a large pot with sautéed vegetables. Pour in hot vegetable broth so that the ingredients are covered; if needed, add another 100-200 ml of water. Add thyme. Bring to a boil over high heat, then reduce the heat to low and simmer for 12-15 minutes, partially covered, to allow the flavors to meld and the vegetables to become completely soft (check with a fork — they should easily fall apart).
Turn off the heat. Using an immersion blender in the pot (or transferring portions to a stand blender), blend the soup into a smooth cream — move the blender slowly up and down to avoid splattering the hot soup. The consistency is assessed after blending: the soup should be smooth and silky. If it is too thick, add warm broth or water in 50 ml increments until the desired consistency is reached. Add lemon juice and season with salt and pepper to taste. If you are using cream — pour it in now and mix thoroughly (heat on very low for 1-2 minutes, avoiding boiling). Taste and adjust the seasoning.
Pour the soup into warmed bowls — fill to about 3/4 full. For each serving, add a teaspoon of cream or a few drops of oil, sprinkle with toasted pumpkin seeds and chopped parsley. Additionally, you can serve small slices of toasted bread with garlic butter or croutons.
Before serving, wait 2-3 minutes, taste again, and adjust the balance of salt, pepper, and lemon — the lemon juice should enhance the flavor but not dominate. The soup is ready when it has a uniform, smooth consistency, an aromatic scent, and a golden color.
Pumpkins originally came from North America and were cultivated by indigenous people long before the arrival of Europeans. In Europe, pumpkin became popular in both sweet and savory dishes — today, pumpkin soups are a classic of autumn-winter menus.
Serve in warmed bowls, garnished with pumpkin seeds and parsley. Small garlic croutons or thinly sliced parmesan chips pair perfectly with the soup. For an elegant version, add a dollop of sour cream and freshly ground pepper just before serving.
Store the soup in an airtight container in the refrigerator for up to 3 days. After cooling, transfer to a container and chill quickly. For freezing: pour into sealed containers, leaving 2 cm of headspace (the soup will expand), can be stored for up to 3 months. Reheating: heat over low heat, stirring, and optionally add a little water or broth to restore consistency; do not allow to boil if the soup contains cream.
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