A velvety and comforting soup ready in less than 20 minutes. Infused with nutmeg, it boasts a smooth and creamy texture that's perfect for a light yet flavorful meal.
⏱️17 min
📊Easy
👥4 servings
🍽️Soup
quickbudget-friendlyvegetarianfamily
Ingredients
600 gpumpkin
750 mlvegetable broth
100 mlcrème fraîche
1 pièceonion
0.5 cuillère à cafénutmeg
1 pincéesalt
1 pincéepepper
1 cuillère à soupeolive oil
Instructions
1PREPARE THE INGREDIENTS: Peel the pumpkin using a vegetable peeler or paring knife, remove the seeds with a spoon, and cut the flesh into approximately 2 cm cubes. Peel the onion and chop it finely. This quick preparation should take about 5 minutes to save time during cooking.
2SAUTÉ THE AROMATICS: Pour the olive oil into a Dutch oven or large pot and heat over medium-high heat. Add the chopped onion and cook for 2 minutes, stirring constantly, until it becomes translucent and releases its delicate aromas.
3ADD THE PUMPKIN AND BROTH: Pour the pumpkin cubes into the pot and stir well to coat them with oil. Pour in the hot vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes until the pumpkin is very tender and easily crushes with a fork.
4BLEND UNTIL SMOOTH: Remove from heat and wait 1 minute before blending with an immersion blender. Work with circular upward motions until you achieve a perfectly smooth and homogeneous texture with no lumps. The result should be creamy and velvety.
5FINISH AND SEASON: Pour the crème fraîche into the soup and stir gently. Sprinkle with freshly grated nutmeg and season with salt and pepper to taste. Taste and adjust seasoning if necessary for perfect balance.
6SERVE IMMEDIATELY: Pour the soup into warm bowls and enjoy right away to savor optimal heat and flavor. You can garnish with a drizzle of crème fraîche or pumpkin seeds for extra indulgence.