This quick and easy pumpkin cream soup is delicious, and it's also healthy. Its secret ingredients are garlic and onions. They are excellent additions that highlight rather than detract from the pumpkin flavour. Prepare this effortless super creamy pumpkin soup when you want a light but exceptionally delicious dinner or lunch.
Ingredients
- 5 tbsp olive oil
- 1 onion, finely chopped
- 6 garlic cloves, finely chopped
- 650 g pumpkin
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp pepper
- 700 ml vegetable broth
- 150 g cream
Directions
- Preheat oven to 200°C or 400°F. Brush or rub 1 tbsp olive oil over the pumpkin.
- Bake the pumpkin for 35 minutes. Set it aside to cool for a few minutes. Pill and cut it into slices.
- Heat the remaining olive oil. Once it is sizzling, add the onion and garlic. Stir.
- Cook until the onions are translucent (about 8 to 10 minutes).
- Add the pumpkin, cinnamon, and black pepper. Cook for 5 to 7 minutes, stirring occasionally.
- Pour the vegetable broth into the pan and season with salt.
- Bring the mixture to a boil and then reduce the heat and simmer for about 15 minutes.
- Blend.
- Add cream and stir.
- Ladle the soup into bowls. Sprinkle with pumpkin seeds and croutons and serve.
This quick and easy pumpkin cream soup can be refrigerated for 4-5 days or it can be frozen for 3 months.
