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Pumpkin cream soup

Pikantne Soups Vegetarian Dishes 60 min Medium 15 wyświetleń ~19.18 PLN - (0)
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Description

Creamy pumpkin soup is a velvety, aromatic dish with an intense orange color that combines the sweetness of roasted pumpkin with the subtle spiciness of nutmeg and a delicate garlic-onion base. The origin of the dish is universal — pumpkin creams are popular in kitchens around the world, especially during the autumn-winter season. The soup is perfect as an elegant starter for New Year's Eve dinner 2025 (served in small bowls) or as a warming meal during gatherings with loved ones. The flavor profile is a combination of creamy texture and a slightly caramelized, sweet-nutty taste of pumpkin; visually, it attracts with its vibrant color and impressive decoration (cream, roasted pumpkin seeds). The recipe is vegetarian, with an option for easy conversion to a vegan version.

Składniki (13)

Servings:
4
  • butternut squash 1000 g
  • Onion 1 szt.
  • Carrot 1.3 szt.
  • Potato 1 szt.
  • Garlic 2 ząbki
  • Olive oil 30 ml
  • Vegetable broth 1000 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • Ground nutmeg 1 łyżeczka
  • ✨ Opcjonalne
  • Butter 30 g
  • 30% cream 50 ml
  • Pumpkin seeds 30 g
💰 Szacowany koszt dania: ~19.18 PLN (4.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking pumpkin

1

Preheat the oven to 200°C (top-bottom). Cut the pumpkin in half, scoop out the seeds and fibers with a spoon. Peel the pumpkin with a knife or a peeler, then cut the flesh into pieces about 3-4 cm on each side (equal pieces bake evenly). In a large bowl, mix the pumpkin pieces with 15 g of olive oil and 1 g of salt (a pinch). Spread evenly on a baking sheet lined with parchment paper in a single layer, leaving small gaps between the pieces.

Ingredients: butternut squash, Olive oil, Salt
Use a sharp knife and a stable cutting board; if the pumpkin is hard, you can first cut it vertically, place it on the board, and press down with your hand to make it easier for the knife to go in safely. A large baking sheet with edges and parchment paper is best.
2

Place the tray in the preheated oven and bake for 30-35 minutes. After 20 minutes, gently turn the pieces with a spatula to ensure they brown evenly. The pumpkin is ready when the tops are lightly caramelized and a fork easily pierces the flesh (the flesh should be completely soft).

Ingredients: butternut squash
Baking time depends on the size of the pieces and the type of pumpkin — check for softness with a fork starting from the 25th minute. Do not bake too long, as the pumpkin may burn instead of caramelizing.

Preparing the vegetables

3

While the pumpkin is baking, peel and finely chop the onion (about 5 mm dice). Peel the carrot and cut it into slices or half-slices about 3-4 mm thick. Peel the potato and cut it into cubes with sides of about 1 cm (even pieces will help with even cooking). Finely chop the garlic or press it through a garlic press.

Ingredients: Onion, Carrot, Potato, Garlic
Use a sharp knife to cut into even pieces. Work slowly with the onion to prevent it from slipping on the board — cut it in half, lay it flat, and chop steadily. Have a bowl ready for the peels.

Frying vegetables

4

In a large pot with a capacity of at least 3 liters, heat the remaining 15 g of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, stirring with a wooden spoon, until the onion becomes translucent and soft (it should be translucent, not brown). Add the carrot and potato, sauté for another 5 minutes, stirring every minute, so the vegetables soften slightly and start to release their sweetness.

Ingredients: Olive oil, Onion, Carrot, Potato
Use a wooden spoon or spatula; the best is a wide pot with a thick bottom (diameter 20-24 cm) so that the heat distributes evenly. Do not increase the heat suddenly, as the onion may burn.
5

Add finely chopped garlic and 1 pinch (1 g) of nutmeg, sauté for 30-60 seconds until the garlic releases its aroma (it should become fragrant but not brown).

Ingredients: Garlic, Ground nutmeg
Garlic burns quickly — as soon as you smell it, immediately move on to the next step. If the garlic burns, remove the pan and start frying again, as the burnt taste will dominate the dish.

Cooking

6

Add the roasted pieces of pumpkin (the whole from the baking tray) to the pot and pour in hot vegetable broth (1000 ml). Stir and bring to a boil over high heat, then reduce the heat to low and cook for 15-20 minutes with the lid slightly ajar. The goal is for the potatoes and carrots to be completely soft — check with a fork (it should easily go through the vegetable).

Ingredients: butternut squash, Vegetable broth, Potato, Carrot
Use a large pot, at least 3 l. The broth should be hot to shorten the cooking time. If the soup is very thick after cooking, add 50-150 ml of water or broth.

Blending and seasoning

7

Turn off the heat. Blend the soup into a smooth cream using an immersion blender directly in the pot — move the blender slowly up and down until the soup is silky smooth (this will take 1.5-3 minutes). If you are using a countertop blender, pour the soup in batches into the blender, blend briefly, and be careful of the steam (first let the soup cool slightly and do not fill the jar more than 2/3 full).

Ingredients: Vegetable broth, butternut squash
Use an immersion blender for the most uniform consistency and less effort. If the soup is too thick, add 50-150 ml of hot broth and blend again. Avoid splattering steam when blending in a pitcher — hold the lid tightly and use dry kitchen gloves.
8

Taste the soup and season with 2-4 g of salt (add gradually; the entire recipe has 4 g as a starting point) and 2 g of freshly ground pepper. If you like, add 30 g of butter and 50 g of 30% cream (optional) — pour the butter and cream into the pot and stir over low heat for 1-2 minutes to combine the ingredients and aerate the soup, making sure it doesn't boil after adding the cream.

Ingredients: Salt, Black pepper, Butter, 30% cream
Season gradually: it's better to add too little salt at the beginning than to oversalt. For the vegan version, skip the butter and cream or use plant-based substitutes.

Serving

9

Before serving, if you are using pumpkin seeds, toast them in a dry pan (without fat) for 2-3 minutes over medium heat until they start to sizzle and lightly brown. Ladle the soup into warmed bowls, garnish with a spoonful of sour cream or a dollop of butter (if used), and sprinkle with 30 g of toasted pumpkin seeds. Serve immediately with croutons or fresh bread.

Ingredients: Pumpkin seeds, 30% cream, Butter
Use a spoon for drizzling (e.g., a spoon with a rounded bottom) to create aesthetic swirls with the cream. Make the croutons from previously toasted bread in oil or butter in a toaster/pan.

Final tips

10

Check the taste once more just before serving and add salt or pepper if necessary. The soup should have a smooth, silky consistency and a rich, not overly sweet pumpkin flavor.

Ingredients: Salt, Black pepper
The soup often tastes even better the next day — season it again before reheating. Use low heat for reheating and stir regularly to prevent it from sticking.

Fun Fact

💡

In many cultures, pumpkin has been used in both soups and desserts. Roasting pieces of pumpkin before blending brings out the natural sugars, resulting in a deeper and more "caramelized" flavor than boiling pumpkin in water.

Best for

Sylwester 2025 Kolacja zimowa Spotkanie wegetariańskie

Tips

🍽️ Serving

Serve the soup in small, heated bowls as a New Year's appetizer or in deeper plates as a main dish. For contrast, serve with crispy garlic croutons or slices of rye bread. You can garnish with herbs (e.g., parsley) — the addition of herbs will enhance the freshness of the flavor.

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 3 days. It freezes well: portion into containers and freeze for up to 3 months. Thaw slowly in the refrigerator, and when reheating over low heat, add a little water or broth, stirring every few minutes. Do not freeze with cream — add it only after thawing and reheating.

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