Pumpkin cream

Pumpkin cream soup is an essential staple, especially when we want a comforting, light dish. Its silky texture and naturally sweet flavor make it the perfect choice for a healthy dinner. To season the vegetables and enhance their sweetness without adding sodium, we will use Bonsalt .

Technical Sheet

• Estimated Time: 35 minutes

• Difficulty: ⭐

• Servings: 4 people

Ingredients

• 800g pumpkin (peeled and cut into pieces)

• 2 carrots

• 1 leek (white part only)

• 1 small potato

• 750ml vegetable stock or water

• 3 tablespoons extra virgin olive oil

• Bonsalt

• A pinch of white pepper

• A pinch of nutmeg (optional)

Professional Step-by-Step Preparation

1. Vegetable base: Clean and chop the leek. In a pot with the olive oil, sauté it over medium heat until tender. Add a pinch of Bonsalt .

2. Sautéing: Add the pumpkin, carrots, and potato, all cut into similarly sized cubes. Sauté the vegetables for about 5 minutes so they soak up the flavor of the sautéed base.

3. Cooking: Pour in the vegetable stock until the ingredients are covered. Turn up the heat until it comes to a boil, then lower to medium heat. Cover the pot and cook for 20-25 minutes, or until the pumpkin is very tender.

4. Blending: Remove from the heat. Add the white pepper and nutmeg. Blend with a hand blender until smooth and lump-free.

5. Texture: If you want an even finer texture, you can pass the cream through a chinois or a large strainer. Adjust the seasoning with Bonsalt before serving.

6. Final touch: Serve very hot. You can garnish each bowl with a drizzle of raw olive oil or some toasted pumpkin seeds.

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.

This pumpkin cream soup is a nutritious and balanced option for the whole family. Go ahead and make it for your friends and enjoy a dish full of color and flavor!