Creamy pumpkin soup is a beloved sweet dish in Western cuisine. The visual appeal of the soup lies in its vibrant orange hue and the creamy white swirl, creating a visual masterpiece that embodies simplicity and freshness.
When it comes to taste, the robust aroma of pumpkin blends seamlessly with the fragrant cream, delivering a thick, comforting sensation as it glides down the throat, leaving a lingering pumpkin essence after each sip.
Crafting a homemade batch of creamy pumpkin soup is a straightforward and delightful culinary endeavor. Loaded with vitamin B from pumpkins and enriched with the calcium and protein found in milk, this soup becomes a wholesome addition to a child's diet, fostering healthy growth.
The delightful creamy yellow tint, coupled with the milk's essence, transforms this pumpkin soup into a nutritious breakfast bursting with both color and flavor—an equally fitting choice for an afternoon dessert.
Pumpkin, containing beneficial pectin, proves to be gentle on the gastric mucous membrane, shielding it from irritation caused by coarse foods and contributing to ulcer healing.
Combining this with the nutritional powerhouse of dairy products, especially light cream, results in a dish worth savoring for its health benefits.
The collision of velvety whipped cream and the sweetness of fresh pumpkin tantalizes the senses, enticing individuals to savor each spoonful. The creamy sweetness gracefully dissolves in the mouth, leaving behind a subtle aftertaste of indulgence.
For those chilly days, consider preparing a luscious butternut squash soup to warm up your spirits.
Ingredients:
- Pumpkin: 300g
- Light cream: 60g
- Milk: 250g
Tips:
1. Heat the mixture over low heat to prevent overflowing.
2. Stir continuously during heating to avoid stickiness.
Method Steps:
1. Peel and slice the pumpkin, then microwave for 5 minutes until fully cooked. Steaming is an alternative, but the microwave offers a quicker option. Cut the pumpkin into small pieces, avoiding the use of small golden pumpkins.
2. Combine steamed pumpkin with pure milk using a food processor, creating a pumpkin puree transferred into a small saucepan.
3. Add 100 grams of light cream to the milk pumpkin puree in the saucepan.
4. Heat the saucepan until the soup slightly boils, then turn off the heat. Stir continuously during heating to maintain the desired consistency. To add a decorative touch, incorporate a few drops of light cream and stir with chopsticks. Optionally, garnish with a few cooked pumpkin seeds.
The resulting soup is a silky and rich delight, offering a taste that is both comforting and indulgent.
