This delicious, velvety pumpkin cream soup is easy to prepare and a real comfort food for colder days.
In many recipes you will find a variety of spices added to pumpkin preparations. I rather prefer to let the natural flavors and sweetness of the pumpkin be the “star” without overwhelming it with other flavors.
1kg (about 1.3pounds) pumpkin, peeled and cut in medium squares
1 medium peeled and chopped onion
5 cups water or enough to cover the pumpkin-onion mix
2 tablespoons butter
1 cup light cream
½ cup whipped cream for decoration
Salt, freshly ground pepper
Optional: ½ teaspoon powdered ginger and orange zest.
-Heat butter to medium heat and cook the onions until softened.
-Add pumpkin, (ginger), salt, freshly ground pepper and the water. The pumpkin should be covered with water, if needed, increase the quantity.
Cook at medium heat until pumpkin is tender.
Puree in the mixer, add liquid if necessary and adjust seasonings.
Add cream, stir to incorporate and heat gently before serving.
To serve, top with a bit of whipped cream and a small parsley leave.