Pumpkin Cream Soup with Arugula and Pine Nuts

Soups | European cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Pumpkin cream soup with arugula and pine nuts

Ingredients

Pumpkin - 1 piece
Chicken Broth - 17 fl oz
Onion - 1 head
10% cream - 5 fl oz
Arugula - to taste
Pistachios - 1.8 oz
Nutmeg - 1 teaspoon

Step by Step guide

Step 1

Peel the pumpkin: remove the skin and seeds. Cut into large pieces and add to the broth. The water should completely cover the pumpkin; if there's not enough broth, add more water. Let it cook for about 20–25 minutes (a fork should easily pierce the pumpkin).

Step 2

Drain 3/4 of the water — this will make the soup thick (I don't like when cream soups are too watery, but if you prefer a thinner consistency, then drain only half of the water).

Step 3

Blend into a puree, add cream, nutmeg, salt, and pepper, and heat on the stove for a couple of minutes — as soon as the soup starts bubbling, remove it immediately — do not let it boil. Add arugula and pine nuts directly to the bowls.