Classic pumpkin soup with cream and potatoes

Classic creamy pumpkin soup is a light, flavorful, and healthy dish traditionally prepared in late autumn. The cream adds a velvety texture to the already creamy soup, while the crispy croutons create a beautiful contrast.

Step-by-step recipe

Step 1:

Peel and seed the pumpkin and cut into cubes.

Step 2:

Grate the carrots on a coarse grater.

Step 3:

Finely chop the onion.

Step 4:

Grate the parsley root on a coarse grater.

Step 5:

Heat a saucepan, pour in vegetable oil, add carrots and onions and sauté for a couple of minutes.

Step 6:

Add grated parsley and chopped pumpkin, pour in hot water and bring to a boil.

Step 7:

Cut a large potato into cubes.

Step 8:

Season the soup with salt to taste, add the potatoes and simmer over low heat, covered, until the pumpkin and potatoes are cooked through – about 15 minutes.

Step 9:

Cut five pieces of black bread into 1 cm cubes.

Step 10:

Place bread cubes in a bag, add 2 teaspoons of dry ground garlic and 1 teaspoon of dry herbs de Provence, inflate the bag slightly and shake well.

Step 11:

Add 1-2 tablespoons of vegetable oil, inflate again and shake.

Step 12:

Place the bread on a baking sheet lined with parchment paper and toast in an oven preheated to 190 degrees.

Step 13:

Chop the parsley.

Step 14:

Pour the cream into the pan, add salt if necessary, and pepper to taste.

Step 15:

Puree the contents of the pan using an immersion blender.

Step 16:

Turn off the heat and serve the soup with parsley and croutons.

Cooking tips

Parsley root can be replaced with a small celery root.

Add enough water to just cover the vegetables.

Don't overcook the croutons - they should just dry out and brown, but not burn.