Pumpkin cream soup with cream
Description
Hearty and aromatic soup. Cream soup is very easy to prepare: first make the purée, then add the cream. I use not overly fatty cream so that the soup remains a soup and doesn't turn into a mush. Also, be sure to choose a ripe and juicy pumpkin for making pumpkin cream soup with cream. You can add spices to taste, although I find sugar alone sufficient. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
For the soup, it is best to choose a medium-sized pumpkin, definitely a ripe one.
- 2
Step 2
It should be bright orange in color when cut open.
- 3
Step 3
Remove the seeds, cut the pumpkin into cubes. Peel off the skin: pumpkin skin is very tough, so it won't soften during cooking and will float in the soup.
- 4
Step 4
Place the pumpkin in a saucepan, pour water over it, add a little sugar (I add one teaspoon), a couple of rosemary sprigs. Add cold water to cover. Put the pumpkin over heat and bring to a boil.
- 5
Step 5
After boiling, cook the pumpkin for another 15 minutes. You can also cook for 20 minutes. Do not stir the pumpkin while cooking. Then place the cooked cubes onto a plate and let them cool.
- 6
Step 6
Blend the slightly cooled pumpkin using a blender until it turns into a puree. If it's too thick, add a little of the liquid left over from cooking.
- 7
Step 7
Now we'll bring the cream soup to the desired consistency: place the pumpkin purée into a saucepan, add the cream (you can add more or less, depending on your preference).
- 8
Step 8
Place over heat and bring almost to a boil, but do not let it boil vigorously. Stir. Depending on the amount of cream, the soup may be lighter or darker.
- 9
Step 9
Pour the ready pumpkin cream soup with cream into bowls. Serve, garnished with herbs.