When temperatures drop, what could be better than a hearty bowl of soup?
Warm up with this creamy, fall pumpkin velouté and some crisp cream cheese crackers. Perfect for those chilly nights.
Bring Out the Best: Finishing Touches for a Cozy Pumpkin Soup
For an extra twist to this pumpkin soup recipe, try adding a pinch of nutmeg or cinnamon to bring out the natural sweetness of the pumpkin and the coziness of autumn. These spices will add warmth and depth to every spoonful and make this velouté stand out from other pumpkin soups.
For an extra fancy touch, top your bowl with a drizzle of crème fraîche and a handful of toasted pumpkin seeds – they add a nice crunch and texture. These finishing touches turn a classic pumpkin soup into a restaurant quality dish perfect for those chilly nights.
Cooking Tip: Roast the pumpkin before blending for a deeper flavor.
Preparation time
25 min
Ingredients For
-
For the velouté
-
x 1
-
x 1
-
-
-
x 1
-
-
For the crackers
-
x 8
-
5.30 oz
-
-
Preparation
1
Wash, dry and halve the pumpkin. Scoop out the seeds, then cut the flesh into small pieces.
2
Peel and chop the garlic and onion. In a large pot, melt the butter over medium heat, add the garlic and onion. Cook for a few minutes until fragrant. Season with salt.
3
Add the pumpkin to the pot and stir. Cook for a few minutes then add enough water to cover the pumpkin. Simmer for 25 minutes or until the pumpkin is tender.
4
Transfer the cooked pumpkin and vegetables to a blender. Add a little of the cooking water and blend, adding more water as needed to achieve your desired consistency. Stir in the crème fraîche and season with salt and pepper.
5
Spread cream cheese on each cracker. Top with chopped chives and a pinch of pepper. Ladle the pumpkin velouté into bowls and drizzle with crème fraîche if desired. Serve with the cream cheese crackers on the side to dip. Enjoy!
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