Pumpkin Soup
Rich, velvety, and delicately seasoned, this pumpkin soup is both comforting and satisfying.
Prep
15 min
Cook
25 min
Serves
2
Level
Easy
The Ingredients
– 1 small onion
– 250 g pumpkin (hokkaido)
– 300 ml stock (chicken or vegetable)
– 75 ml heavy cream (smetana na šlehání)
– salt
– pepper
– herbs (thyme, sage, rosemary)
– olive oil
The Instructions
1. Clean and cut the pumpkin into cubes. Peel and finely chop the onion.
2. Heat a drizzle of olive oil in a saucepan over medium heat, then add the onion and sauté until soft and translucent.
3. Add the pumpkin and cook for a few minutes, stirring occasionally, until it’s lightly browned on all sides.
4. Pour in the stock, cover with a lid, and let it simmer until the pumpkin is tender.
5. Remove from the heat and blend the soup until completely smooth using an immersion blender.
6. Return the soup to low heat, stir in the heavy cream, and warm through gently without boiling. Season with salt, pepper, and herbs.
Adding heavy cream to the soup enhances its richness and creates a smooth, velvety texture. Start with a small amount and adjust to taste, depending on how creamy you’d like the final result.
For an elevated finish, serve with a spoonful of sour cream, a drizzle of pumpkin seed oil, and a sprinkle of dry-roasted seeds.
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