Velvety Pumpkin Cream Soup with Homemade Crostini
Servings: 4 | Category: Soups and Starters
This creamy pumpkin soup recipe brings together the sweetness of roasted pumpkin and the subtle warmth of spices, creating a comforting dish perfect for cooler days. With a hint of nutmeg and cinnamon, and homemade crunchy crostini to finish, it’s a dish that offers both comfort and satisfaction. Prepare yourself for a velvety smooth texture, paired with aromatic spices that will fill your kitchen with warmth.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin | 1 kg |
| Potatoes | 200 g |
| Vegetable broth | 1 liter |
| White onions | 80 g |
| Black pepper | 1 pinch |
| Salt | 1 pinch |
| Extra virgin olive oil | 60 g |
| Ground cinnamon | 1 pinch |
| Ground nutmeg | 1 pinch |
| Extra virgin olive oil (for crostini) | 30 g |
| Homemade bread (for crostini) | 100 g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 215 kcal |
| Protein | 4 g |
| Carbohydrates | 34 g |
| Fat | 8 g |
| Fiber | 5 g |
| Sodium | 450 mg |
Instructions
1. Preparing the Vegetable Broth
Begin by preparing your vegetable broth. You can either use a store-bought version or make your own by simmering water with assorted vegetables (carrots, celery, onion) and herbs for 30 minutes. For this recipe, you’ll need 1 liter of broth, which will be added gradually during cooking.
2. Cleaning and Preparing the Pumpkin
Start by cutting the pumpkin in half. Remove the seeds and peel off the skin. Cut the pumpkin into slices, then chop them into medium-sized cubes. The chunks should be small enough to cook quickly, yet large enough to retain their flavor when pureed.
3. Preparing the Potatoes and Onions
Peel and dice the potatoes into small cubes, similar in size to the pumpkin pieces. Finely chop the white onions. The onions will add a base of sweetness to the soup, so make sure they’re finely diced to blend seamlessly into the creamy texture later.
4. Sautéing the Onions
In a large pot, heat 60g of extra virgin olive oil over medium heat. Once the oil is hot, add the chopped onions. Sauté the onions for about 5-7 minutes, or until they are translucent and softened. You want the onions to release their sweetness, so be careful not to burn them.
5. Adding the Pumpkin and Potatoes
Once the onions are ready, add the chopped pumpkin and potatoes into the pot. Stir to combine, allowing the vegetables to be coated in the oil and onion mixture. This will help develop the flavors.
6. Adding the Broth
Pour in enough vegetable broth to just cover the vegetables. Reserve the remaining broth to add gradually during cooking. Add a pinch of salt and black pepper to season the vegetables, and bring the mixture to a simmer over low to medium heat.
7. Cooking the Soup
Let the vegetables cook for 25-30 minutes, stirring occasionally. Keep adding the remaining broth as needed to ensure the soup does not dry out or burn. The vegetables should be tender and easily pierced with a fork when ready.
8. Blending the Soup
Once the pumpkin and potatoes are soft and thoroughly cooked, remove the pot from the heat. Using an immersion blender, blend the soup until it reaches a smooth and velvety texture. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Return the soup to the pot once blended.
9. Adding Spices
Stir in the ground cinnamon and nutmeg, adjusting the seasoning to taste. These spices will give the soup its warmth and depth of flavor. Continue to cook the soup on low heat for another 5 minutes to allow the flavors to meld together.
10. Preparing the Crostini
While the soup is simmering, take your homemade bread (or any sturdy bread you have) and cut it into small cubes. Spread the bread cubes on a baking sheet lined with parchment paper. Drizzle with 30g of extra virgin olive oil, tossing the bread to coat it evenly.
11. Toasting the Crostini
Place the baking sheet under the grill (broiler) in your preheated oven. Toast the bread for about 5 minutes, or until golden brown and crisp, stirring halfway through to ensure even toasting. Once they are crisp, remove the crostini from the oven.
12. Serving
Ladle the creamy pumpkin soup into bowls. Top each serving with a handful of homemade crostini for added texture and crunch. The crunchy crostini contrast beautifully with the smooth, rich soup, creating a delightful balance of flavors and textures.
13. Enjoying Your Meal
Serve your creamy pumpkin soup hot, accompanied by the crispy crostini on top. This dish is perfect for autumn nights and will leave you feeling warm and satisfied.
Tips for the Best Crema di Zucca:
- Pumpkin Variety: Use a sweet variety of pumpkin, like butternut or sugar pumpkin, for the best flavor.
- Spices: If you prefer a slightly spicier soup, add a pinch of ground ginger or a dash of cayenne pepper.
- Make Ahead: This soup keeps well in the fridge for up to 3 days. It also freezes beautifully, making it a great option for meal prep.
- Vegan Option: For a vegan version, substitute the extra virgin olive oil with coconut oil and ensure the bread used for crostini is dairy-free.
This Velvety Pumpkin Cream Soup with Homemade Crostini is a perfect blend of savory, sweet, and spiced flavors. The combination of smooth pumpkin, earthy spices, and crispy bread makes it a heartwarming choice for any occasion. Whether you’re enjoying it as a starter for a fall dinner or as a standalone meal, this soup will surely become a comforting favorite.
