Description
A delightful and creamy pumpkin soup that captures the essence of fall, perfect for cozy dinners or as a cheerful starter.
Ingredients
Scale
- 500 g Hokkaido pumpkin (cubed)
- 300 g potatoes (cubed)
- 2 shallots (or red onions)
- 30 g butter
- 750 ml water
- 15 g vegetable broth (3 tsp)
- 150 g crème fraîche (or light crème fraîche)
- 1 tsp salt
- 1 tsp cayenne pepper
- Fresh parsley (optional, for garnish)
Instructions
- Start by halving the Hokkaido pumpkin, removing the seeds, and cutting the flesh into small pieces.
- Peel the potatoes, then cut them into equal-sized cubes to ensure they cook uniformly.
- Chop the shallots or red onions into larger chunks, ready to add flavor to the dish.
- In a large pot, heat the butter over medium heat until it melts.
- Add the chopped shallots and sauté until they become translucent.
- Stir in the cubed pumpkin and potatoes, allowing them to lightly sauté for a few minutes.
- Pour in the water and add the vegetable broth, bringing the mixture to a boil.
- Reduce the heat and cover the pot, letting it simmer for 5-8 minutes until the ingredients are tender.
- Once cooked, remove the pot from heat. Use a hand blender or a food processor to puree the soup until smooth.
- Stir in most of the crème fraîche, seasoning the mixture with salt and cayenne pepper. Mix well.
- Serve hot, topped with the remaining crème fraîche and a sprinkle of fresh parsley if desired.
Notes
For an even creamier texture, consider adding a touch of vegetable cream in place of a portion of the crème fraîche.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Keywords: pumpkin soup, creamy soup, fall recipes, cozy dinner, vegetarian soup