Pumpkin and Cream Soup

Name: Pumpkin and Cream Soup
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: Pumpkin - 350 g; Carrots - 100 g; Onions - 100 g; Cream 33% fat - 100 g; Garlic - 10 g; Vegetable oil - 17 g

Cookinero 28 Mar 2025

5570

The pleasant and delicate taste of pumpkin and cream soup is a filling, yet low-calorie lunch.

How to cook Pumpkin and Cream Soup

Step 1

Chop the onion. First, you will need to cut the onion in half, then lengthwise, into strips.

Step 2

Cut fresh carrots into large circles.

Step 3

Use a knife to cut the pumpkin into large pieces.

Step 4

Pour all the chopped ingredients with water in a deep saucepan and put it on the fire. Wait until the water boils.

Step 5

Cook the soup over low heat for 15 minutes, stirring until the vegetables are cooked through.

Step 6

Add cream, salt, vegetable oil and pepper to taste, cook the soup on low heat for 5 minutes, stirring occasionally. Grind the vegetables with a blender until puree. Done!

Pumpkin and Cream Soup - FAQ About Ingredients, Baking Time and Storage

Can I substitute heavy cream with a lighter alternative in this pumpkin soup?

Yes, you can use half-and-half, coconut milk, or even Greek yogurt for a lighter option. Keep in mind that coconut milk will add a slight coconut flavor.

How long can I store leftover pumpkin and cream soup in the fridge?

Store the soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop, stirring occasionally.

Is this soup suitable for a vegan diet?

Yes! Replace the cream with coconut milk or cashew cream, and ensure your vegetable oil is plant-based. The soup will still be rich and creamy.

Can I freeze this pumpkin and cream soup for later use?

Absolutely! Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove, adding a splash of water or broth if needed.

What can I serve with this soup to make it a complete meal?

Pair it with crusty bread, a side salad, or toasted pumpkin seeds for crunch. For protein, add grilled chicken or crispy chickpeas.

How can I adjust the soup's thickness if it's too thin or too thick?

For a thicker soup, simmer longer to reduce or blend in a cooked potato. If too thick, stir in vegetable broth or water until you reach the desired consistency.

Can I use canned pumpkin instead of fresh pumpkin?

Yes, but adjust the recipe slightly. Use 1 can (15 oz) of pure pumpkin purée and simmer for less time since it’s already soft. Avoid pumpkin pie filling, which has added sugars.

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