- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 120 kcal
Quick summary
“Creamy pumpkin soup, a warm and comforting option that takes only 50 minutes to prepare. It is worth it for the creamy texture and intense flavor of the pumpkin.”
What you need to know
- Usar caldo de legumes para dar sabor à sopa
- Cozinhar a abóbora até ficar macia para um creme suave
- Liquidificar a sopa para obter uma textura cremosa
- Ajustar o sal e a pimenta no final para sabor perfeito
Ingredients
Main
- 1 kg of peeled and cubed pumpkin
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 liter of vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Principal
- Heat the olive oil in a large pot and sauté the onion until translucent.
- Adicione o alho e refogue por mais 1 minuto.
- Place the cubed pumpkin in the pot along with the vegetable broth.
- Let it cook for about 25 minutes or until the pumpkin is soft.
- Blend everything in a blender until you get a smooth cream.
- Return the soup to the pot and adjust the salt and pepper to taste.
- Leave the soup on the heat for another 5 minutes to warm up.
- Serve hot, garnished with chopped parsley.
Chef's tips
- Picar a cebola e o alho finamente para uma refogado melhor
- Verificar a consistência da abóbora antes de liquidificar
- Deixar a sopa aquecer por alguns minutos antes de servir
Variations
- Adicionar cubos de queijo ralado no final para uma versão gratinada
- Incluir folhas de manjericão fresco para um toque de verde intenso
- Misturar um pouco de leite antes de liquidificar para uma textura ainda mais cremosa
Substitutions
- Usar caldo de vegetais em substituição ao caldo de legumes
- Adicionar noz-moscada ao liquidificar para aroma extra
- Substituir a salsinha por cebolinha picada
How to store
Let the soup cool completely and store in a skillet or airtight container in the refrigerator. The soup should last up to 3 days.
Can it be frozen?
Not recommended to freeze the finished soup, as it may alter the texture when thawing. However, you can freeze the cooked and blended pumpkin separately, mixing it again with broth before cooking.
What to serve with
Serve the soup with French bread toast or french fries to absorb the liquid.
Frequently asked questions
What is the best way to serve?
Serve the soup with French bread toast or french fries to absorb the liquid.
Can you freeze the soup?
It is not recommended to freeze the finished soup, but the cooked pumpkin can be frozen and mixed with the broth before cooking.
How long should the soup cook the pumpkin?
The pumpkin should cook for about 25 minutes or until soft.
