The best pumpkin soup for fall: This simple touch will turn it into a culinary wonder
Autumn is here, and with it the season of cold, clouds and winter begins.
Pumpkin soup
The advantage of this recipe is that it is simple and does not take much time to prepare. Even novice cooks should be able to handle it easily. The reason why this recipe is so tasty and popular is the combination of pumpkin and garlic. While the pumpkin itself is delicate and slightly sweet, the pungent aromatic garlic will pleasantly enhance its taste. If you want the garlic to be more pronounced in the end, it is ideal to add it towards the end of the preparation. So how is this soup prepared step by step?
Ingredients (for 4 servings): 700 grams of Hokkaido pumpkin 1 small onion 3 cloves of garlic 700 milliliters of vegetable or chicken broth 150 milliliters of whipping cream or cooking cream 1 tablespoon of butter or oil A pinch of salt Freshly ground black pepper A pinch of nutmeg.
Procedure:
First, take the pumpkin, wash it under running water and cut it in half. Use a spoon to scoop out all the seeds and leave the skin on. Then cut the flesh into even cubes. Then take the onion, peel it and chop it finely. Put a spoonful of oil or butter in a pot and fry the onion over low heat for about 5 minutes. You will know that the onion is ready when it softens and turns translucent. Then add the chopped pumpkin to the pot and fry it for a few minutes, stirring occasionally. Then pour in the broth.
Cover the pot and cook over low heat for about 15 to 20 minutes. The pumpkin should soften completely during cooking. Once the pumpkin is soft, remove the pot from the heat and add the garlic to the soup. Stir gently, then use a hand blender to blend the mixture. The soup should have a nice smooth consistency. Then pour the cream into the soup to thicken it. Stir, heat briefly, and finally add the salt, pepper, and nutmeg. Stir a few more times and you're done. Enjoy!
