The pumpkin is already reigning over the coppery leaves, because either we want it or not, it’s autumn. So I propose not to regret anymore the summer days long gone, and enjoy the fruits of this generous season with a pumpkin soup only good for a cool autumn evening.
The chilly weather of fall, with its bursts of rain and wind, is the perfect time to curl up by the fire, sip some warm pumpkin soup, and enjoy a hearty meal. If you’re worried about weight gain from this delicious seasonal treat, try making it at home—it’s packed with both fiber and protein from the seeds and yogurt, so it will keep you feeling full for hours.
This soup is not your run-of-the-mill, everyday dish. It’s an upscale meal that will make you feel very autumnal, especially if you skip the optional squirt of fresh cream and instead top it with a dollop of sour cream. It’s a great addition to any party or holiday feast and compliments well with a sprout salad or a bowl of lentils.
I like to use my homemade stock for this recipe, but you can use store-bought veggie broth if you’re pressed for time. I usually make my stock in large batches, so I’ll freeze what I don’t need immediately and pull it out when I want to make something like this soup.
This soup is creamy, flavorful, and easy to put together. It’s perfect for a weeknight dinner or for entertaining your friends on a chilly October night.
Pumpkin is a favorite ingredient for Fall recipes. It’s used in pies, cookies and muffins, soups, and stews, and it makes a great side dish with almost any meat or fish.
To find out more about the pumpkin’s benefits for our health, check out my article HERE
Every autumn I make this cream soup because it is one of my favorites. Cream soups are very fast, preparing in 70-80 minutes.
• 1kg pumpkin cleaned, cut into cubes
• 1 medium finely chopped onion
• 3 tablespoons olive oil
• 1 finely chopped leeks (white part only)
• 1-2 cloves of crushed garlic
• salt (to taste)
• pepper (to taste)
• ½ teaspoon ground coriander
• ½ teaspoon caraway
• 1 teaspoon chopped nut
• 1 large potato cleaned and cut into pieces
• 1 l of chicken soup
• 125 ml skimmed cream
For decoration, you can use pumpkin seeds, walnuts, sprinkled cinnamon, sour cream, croutons.
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• I peeled the pumpkin, removed the seeds, cut them into cubes, and placed them in a baking tray lined with baking paper, put salt, and sprinkled them with olive oil.
• I put the tray to bake in the preheated oven at 185 C and left it for 40minutes. turning them periodically so they don’t burn.
• Heat the oil in a large saucepan, add the onion and leeks and leave them on the fire for 3 minutes until they become copper. Add the garlic and spices and leave 30-50 seconds on the fire, stirring.
• Choose a suitable pot (approx. 3-4 L). Add the baked pumpkin, the potato, and the chicken soup and bring it to a boil.
• Reduce the flame, cover the pan, and leave it on for 30 minutes. Then, let the content cool down and give everything through the blender or the kitchen robot.
• After this operation I put the sour cream, I added the chopped nut and I put the cream soup over the fire to give 1-2 boils. The soup will open to a creamy color from the sour cream.
One of the best parts about fall is all the glorious, fresh produce. There’s just something about a bowl of bright orange soup with flecks of green that feels so warm and comforting. That’s why I’ve decided to share my recipe with you.
This recipe is pretty simple; I used plenty of vegetables because they add so much flavor, but there’s nothing to it.
I didn’t even add salt or pepper until the very end; seasoning should be added at the end, not when you’re preparing the ingredients because different vegetables release their juices at different rates, which can alter the way your soup tastes.
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