Creamy Pumpkin Soup
A quick and comforting creamy pumpkin soup that comes together in just 15 minutes, perfect for autumn gatherings.
Ingredients
Main ingredients
- 500 g Hokkaido pumpkin (cubed) This variety boasts a sweet, nutty flavor and a vibrant color. You can easily substitute it with butternut squash if you prefer.
- 300 g potatoes (cubed) Waxy potatoes provide a creamier texture.
- 2 pieces shallots (finely chopped) Shallots provide a milder, sweeter onion flavor, but feel free to use what you have!
- 30 g butter Make sure it’s at room temperature for easy melting.
- 750 ml water Can use vegetable broth for added flavor.
- 15 g vegetable bouillon (3 tsp) Enhances taste without needing stock.
- 150 g Crème fraîche (or light cream) Choose a quality brand for the best taste.
- 1 tsp salt Adjust to taste, especially if using salted broth.
- 1 tsp cayenne pepper Adds a nice warmth; adjust according to your taste.
- optional Fresh parsley For garnish.
Instructions
Preparation
- Cut the Hokkaido pumpkin in half, scoop out the seeds, and chop into small cubes. Peel the potatoes and chop them into similar-size pieces. Peel the shallots and coarsely chop.
Cooking
- In a large pot over medium heat, melt the butter. Add the chopped shallots and sauté until they’re translucent and fragrant, about 2-3 minutes.
- Toss in the cubed pumpkin and potatoes, sautéing for another 2-3 minutes until they start to soften.
- Pour in the water (or broth) and add the vegetable bouillon. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 5-8 minutes until veggies are fork-tender.
- Remove from heat and use an immersion blender to puree the soup until silky and smooth.
- Stir in most of the Crème fraîche, saving some for garnishing. Season to taste with salt and cayenne pepper, mixing well.
- Ladle the soup into bowls, add a dollop of remaining Crème fraîche, and sprinkle with freshly chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. You can also chop your veggies the night before to cut down on prep time.