Velvety pumpkin cream soup

Hello my dear readers,

It’s Friday

Today I’ll share with you another super easy and delicious recipe from my kitchen.

I’m a soup and cream person, so this pumpkin cream is the perfect autumn dinner for me. Usually the most difficult part is to peel the pumpkin but in this case you don’t have too πŸ˜‰

Also no cream or milk is needed but still you’ll get a super velvety pumpkin cream soup.

Ingredients:

  • pumpkin
  • vegetable broth
  • shrimp tails
  • pumpkin seeds
  • sliced almonds
  • salt & pepper
  • cinnamon powder
  • extra virgin olive oil

How to do it:

Cut the pumpkin in pieces and steam it for around 10-15 minutes, until is very soft.

In the meantime, prepare a vegetable broth. You may do it yourself when you have time and keep it in the freezer or you may also use the stock cubes.

Once the pumpkin is steamed is very easy to remove the skin and smash the pumpkin.

Add the hot broth and start usingΒ a stick blender until the pumpkin is very smooth and velvety. Remember that the density of the cream is depending on the quantity of the broth, so be careful and don’t add too much. Better go with a little bit at a time until you reach the desired consistency.

PopsicleSociety-velvety pumpkin cream_5043

In a pan, stir in the shrimp tails with a drizzle of olive oil, salt & pepper and cinnamon powder just for about 1 – 2 minutes.

Serve your velvety pumpkin cream with the shrimp tails on top, andΒ because I love to have something crunchy, I have roasted some pumpkin seeds and sliced almonds with a drizzle of extra virgin olive oil and added it on top of my pumpkin cream.

Super delicious, comfy and super easy too.

PopsicleSociety-velvety pumpkin cream_5064

PopsicleSociety-velvety pumpkin cream_5067

PopsicleSociety-velvety pumpkin cream_5068

PopsicleSociety-velvety pumpkin cream_5071

Hungry?

Velvety pumpkin cream soup

  • Servings: 2
  • Difficulty: easy
  • Print

Easy, comfy and delicious pumpkin cream.

Ingredients

  • Pumpkin
  • Vegetable broth
  • Shrimp tails
  • Pumpkin seeds
  • Sliced almonds
  • Salt & pepper
  • Cinnamon powder
  • Extra virgin olive oil

Directions

  1. Cut the pumpkin in pieces and steam it for around 10-15 minutes, until is very soft.
  2. Prepare a vegetable broth. You may do it yourself when you have time and keep it in the freezer or you may also use the stock cubes.
  3. Smash the pumpkin, add the hot broth and start usingΒ a stick blender until the pumpkin is very smooth and velvety.
  4. In a pan, stir in the shrimp tails with a drizzle of olive oil, salt & pepper and cinnamon powder just for about 1 – 2 minutes.
  5. Serve your velvety pumpkin cream with the shrimp tails on top, and add roasted pumpkin seeds and sliced almonds with a drizzle of extra virgin olive oil on top (optional).
  6. Enjoy πŸ˜‰Β πŸ˜‹


33 thoughts on “Velvety pumpkin cream soup

    1. Hi Simon, thank you for stopping by! The pumpkin is sweet but by making it as a cream soup and adding vegetable broth and salt and pepper, becomes a savory dish πŸ˜‰ and the shrimps being delicate in flavor are perfect with the pumpkin soup πŸ˜‰πŸ˜‹

      Liked by 1 person

    1. Thank you very much! Very simple but delicious πŸ˜‹ You’ll definitely like it πŸ˜‰πŸ˜‹
      Thank you for your kind words! I love the plate too πŸ˜‰ If interested you may visit my shop and discover lots of beautiful tableware for any occasions πŸ˜‰

      Liked by 1 person

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