Pumpkin cream soup with croutons and blue cheese
Description
Perfect for lunch. Of course, the flavor of pumpkin cream soup will greatly depend on the pumpkin variety. I use muscat pumpkin, which has an elongated shape, widening at the end, with pale pink skin and bright orange flesh. This type of pumpkin is one of the sweetest. For this puréed soup, you can also use a round pumpkin with orange or yellow flesh. My pumpkin bakes very quickly—literally in 15 minutes it's already very soft, so I usually have this soup ready within 20 minutes. And one more tip: ladle into bowls and serve.
Instructions
- 1
Step 1
Peel the pumpkin and remove the seeds. You should be left with the flesh, which needs to be cut into slices no thicker than 1 cm.
- 2
Step 2
Place these slices on a baking sheet lined with parchment paper. Sprinkle with salt, pepper, paprika, or other spices to taste. Drizzle with olive oil and bake in a preheated oven at 180 degrees for 20–25 minutes, until the pumpkin becomes very soft.
- 3
Step 3
The pumpkin is ready.
- 4
Step 4
Place the baked pumpkin into a deep bowl, add broth and cream, and season with a little salt if necessary (if the broth is unsalted). Blend the mixture with an immersion blender until smooth.
- 5
Step 5
Pumpkin puree soup is ready!
- 6
Step 6
I recommend serving this soup with cubes of blue cheese and croutons. It's also very tasty with a few drops of balsamic vinegar. Enjoy your meal!