Cream of pumpkin soup: the original recipe and the tastiest variations!
The pumpkin soup steals the show from the princesses and is crowned queen of autumn. In this fairy tale, in fact, the vegetable is not transformed into a carriage, but into an elegant and tasty pumpkin cream: its color is reminiscent of that of the leaves. at our feet, while the texture and flavor of the pumpkin soup envelop us like the warmest of blankets.
The cream of pumpkin, of French origin, has become over time a fixed dish of the Italian culinary tradition, also thanks to the numerous gourmet reinterpretations.
Before discovering the more original variations, let's see together the recipe for the yellow pumpkin soup.
How to make yellow pumpkin soup: the original recipe
Learning how to prepare a pumpkin soup is simple and does not require the use of the most skilled Fairy Godmothers of the Realm. The recipe for pumpkin soup without potatoes requires the use of the following ingredients:
- pumpkin: one of about 1kg
- skimmed milk: 50cl
- liquid cream: 10cl
- orange: half
- nutmeg: 2 pinches
- cloves: 2
- bay leaf: 1 leaf
- salt and pepper
*ingredients for 4 people
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To obtain a thick and tasty pumpkin cream, just cut the pumpkin into cubes and cook it for 20 minutes in the pre-heated oven at 180 ° C. Once you have reached a softer consistency, put the diced pumpkin in a saucepan with 10 cl of water and cook for 20 minutes. Pour the milk into the saucepan, the grated peel of half an orange, the cloves and the bay leaf. Bring to a boil, remove from the heat and let it rest for 10 minutes. To make your pumpkin soup thicker, you can add the pulp of the pumpkin, passed first under the potato masher and then flavored with cream.
How to prepare a quick and easy pumpkin soup: the video recipe
Cream of pumpkin and potatoes: the most popular variant
Cream of pumpkin and potatoes: the best way to give the sweet flavor of the pumpkin a stronger consistency.
Preparing the cream of pumpkin and potatoes is simple: just add the diced potatoes to those of pumpkin, and cook them together.
Cream of pumpkin soup and calories are not a problem, even if you add potatoes. The dish has, in fact, a caloric density of 70% lower than other first courses and for 100 grams it only counts 92 Kcal. Don't overdo it, however, with potatoes: two are enough for four portions of cream soup.
The chef's trick: try adding two sprigs of rosemary to flavor your pumpkin and potato soup!
Cream of pumpkin and leeks: taste and health
The cream of pumpkin and leeks is a guarantee of flavor and nutritional properties. The cream, in fact, combines the light taste with the presence of substances that are excellent for our health, such as beta-carotene and sulfur compounds.
Leeks, in particular, are rich in calcium and allicin, an anti-tumor compound that is also found in garlic.
To cook a cream of pumpkin and leeks for 4 people, just brown four leeks and add them to the pumpkin cream.
The chef's trick: add a pinch of ginger to give your pumpkin and leek soup a more original flavor.
Cream of pumpkin and carrots: for the full of vitamin A
If you like delicate flavors, then the pumpkin and carrot soup is the one for you.
Carrots, in fact, will add a note of sweetness to your pumpkin cream: three will be enough to flavor the dish. Not only taste, but also a lot of health: pumpkin and carrots are excellent allies in the production of vitamin A, essential for the correct functioning of the ocular retina and essential for bone growth. Vitamin A also keeps the skin supple and helps prevent hair loss.
The chef's trick: add a handful of pumpkin seeds to your cream to give it some color.
The light and vegan cream of pumpkin
The version of the light pumpkin soup eliminates the only two ingredients of animal origin: cream and milk. In this way, your cream will also become a vegan pumpkin soup. Don't worry, vegan does not mean tasteless: just follow some indications for a light and tasty cream of pumpkin soup.
To give consistency to the cream, use the recipe for pumpkin soup with potatoes, but add a liter of vegetable broth to avoid it being too solid. If you want, you can replace cream and soy milk with the classic ingredients, so as to keep the taste unchanged.
Chef's trick: Add some curry to your vegan pumpkin soup for an exotic twist.
Cream of pumpkin soup: photos with a winter flavor
See also: Pumpkin soup: photos with a winter flavor
Cream of pumpkin soup: all the tasty variations
The pumpkin soup is a light and versatile dish, which goes well with the most diverse flavors, from ginger to rosemary. After having seen how to prepare a light pumpkin soup, we recommend the tastier version of the cream in two variations. The first is to try if you love cheese: the recipe for the creamy pumpkin soup with cheese simply involves adding gorgonzola to the traditional ingredients.
The second is the recipe for pumpkin and coconut cream: instead of using coconut powder, try substituting coconut milk for the classic one. Exotic result guaranteed!
