This pumpkin cream soup is a perfect dish to warm up on a chilly day. It’s creamy, sweet, and has a touch of tanginess and bitterness from the sundried tomatoes and arugula.
To make it, sauté garlic and leeks in olive oil, then add diced pumpkin and pear (or potatoes) and cook for a few more minutes. Pour in chicken broth and let it simmer for 15 minutes. Season with salt and pepper, blend the mixture, strain it, and reheat. Serve with sundried tomatoes, arugula, and a drizzle of pumpkin seed oil.
If you’re looking for a comforting and flavorful soup, give this pumpkin cream soup a try. The combination of pumpkin and pear creates a natural sweetness that balances well with the savory broth. The addition of sundried tomatoes and arugula gives it a nice kick of acidity and bitterness that complements the richness of the soup. Plus, it’s a breeze to make and can be served as an appetizer or a light meal.
- 1 garlic clove
- 50g leek
- 30g olive oil
- 400g pumpkin
- 1 pear
- 400ml chicken broth
- 5-6 sun-dried tomatoes
- Arugula leaves
- Pumpkin seed oil
In a saucepan, lightly fry finely chopped garlic and leek on low heat.
Add diced pumpkin and, after a few minutes, peeled and diced pear (or you can use potatoes instead of pear). Stir and cook on low heat for another 2-3 minutes.
Add chicken broth and cook for 15 minutes.
Add salt and pepper to taste.
Puree the contents of the saucepan with a blender, strain, and heat again.
Pour into bowls.
For added flavor, place chopped sun-dried tomatoes in the center of the bowl. Add arugula leaves for a bit of bitterness.
Finish by drizzling some pumpkin seed oil on top of the soup with a fork.