Pumpkin cream soup

Are you looking for a delicious, low-calorie dish? Well, then you have come to the perfect place! Pumpkin soup is the perfect choice for a dietary dinner. In addition to containing few calories, it is rich in vitamins and minerals. Well, and above all, it tastes delicious. I like to prepare it most with hokkaido pumpkin, but you should also try musk pumpkin. Preparing the cream of pumpkin soup itself does not take much time. However, you need broth for it, which needs to boil for about 3 hours. Today I'm going to share with you a recipe for hokkaido pumpkin cream soup. I will also throw in a recipe for vegetable broth, which you can use for any soup.

Ingredients for pumpkin soup-cream

As you can guess, the key ingredient in this recipe will be pumpkin. This is a very valuable vegetable. It is a valuable source of vitamins C, A, K and potassium. In addition, it also contains folic acid and many other valuable substances. There are many types of pumpkin available. The most popular are probably hokkaido and muskmelon. The former does not even need to be peeled. It somewhat speeds up the process of preparing meals. Musk pumpkin, on the other hand, is juicier, but needs more time to soften. Only a few more ingredients are needed to cook the soup. The most important of these is broth. You can use vegetable or meat-cooked - we will use vegetable. In addition, you will need onions, a few potatoes and carrots and spices. Putting everything together, for 2 servings of pumpkin cream you will need:

• 1 small mushy pumpkin (up to 1 kg),
• 500 ml of broth,
• 100 ml of coconut milk 16-18% fat,
• 2 potatoes,
• 2 carrots,
• 1 onion,
• 1 clove of garlic,
• juice of 1/2 lemon,
• 1 tbsp. olive oil,
• 1/2 teaspoon of ground ginger,
• salt, pepper.

Pumpkin cream recipe

To cook the soup you will need a tall pot and a hand blender. Also important is the bouillon, which you can prepare from the recipe below. As a last resort, it can be replaced with bouillon from a cube.

1. Start by preparing the pumpkin. Wash it, peel it, cut it in half and pick out the seed nest with a spoon. Then cut it into cubes of about 2 cm on a side.

2. Peel and slice the potatoes and carrots. I suggest dicing the potatoes and slicing the carrots. It's important that they cook at a similar time to the pumpkin, since you'll be blending everything anyway.

3. In the bottom of the pot, heat the oil and fry the chopped onion and garlic. Then add the remaining vegetables and sauté for 2-3 minutes.

4. Pour the broth over the vegetables, add the ginger, cover and bring to a boil.

5. Reduce the heat and cook covered until the vegetables are tender.

6. Add coconut milk and blend to a smooth cream.

7. Taste and season with salt and pepper if necessary.

8. Serve poured on top with coconut milk and sprinkled with roasted sunflower or pumpkin seeds. Enjoy!

How to prepare vegetable broth

Preparing a flavorful vegetable broth is very simple, but it takes time. It should boil for at least 2 hours, although I personally recommend giving it at least 3. However, there is nothing to fear, because you will spend a maximum of 20 minutes in the kitchen. For the rest of the time the broth will not require your attention. It is best to replace the meat with mushrooms, which will give the stock a distinctive flavor. You also need to choose the spices and their quantity accordingly. To prepare about 2 liters of vegetable broth you will need:

• 2 liters of water,
• 3 carrots,
• 1 parsley with parsley,
• 1/2 celery (about 150 g),
• 1 onion,
• 1 leek,
• 3 celery sticks,
• 4 cloves of garlic,
• 2 dried mushrooms,
• 2 bay leaves,
• 3 grains of allspice,
• 2 tbsp. soy sauce,
• 1 tsp. salt,
• 1 teaspoon of peppercorns.

1. The method of preparation is not very complicated. However, there is a trick with onions, which each of you probably knows from your mother:

   1. Peel the onion, garlic and celery root, and wash the other vegetables.
   2. Prick the onion with a fork and burn it black over a gas stove.
   3. Place all ingredients in a pot, cover and bring to a boil.
   4. Reduce the heat and cook for about 3 hours.

If you have an induction cooktop at home instead of a gas stove, the onions along with the garlic can be roasted in the oven. Broth prepared this way can be frozen and used at another time. I divide it into portions of 500-600 ml each. However, you need to take into account that it takes several hours to thaw at room temperature. It is best to take it out of the freezer in the morning, the same day you plan to use it. Let me know in the comments how you liked the soup and keep it tasty and healthy!