Pumpkin Cream Soup with Cream

Pumpkin cream soup with cream will surprise all connoisseurs of the classic version of this dish. It would seem that you can come up with something new here … But we tried, and everything worked out, and in the best way! It turned out that whipped cream with spices in a hot soup enriches the usual sweetish taste of the dish and turns it into a real gastronomic masterpiece. An important point: be sure to use smoked paprika as an additive in pumpkin puree soup: it enhances its warming properties and gives a unique aroma.

Cook: 45 mins

Servings: 6

Ingredients

Directions

Preheat the oven to 200 ° C. Peel the pumpkin for the pureed soup from the peel and seeds, cut the pulp into medium pieces. Place on a baking sheet lined with baking paper, season with salt, pepper, and olive oil. Bake the pumpkin until tender, about 20 minutes.
Peel the ginger, onion, and garlic for the soup. Chop finely. In a large heavy-bottomed saucepan, heat the butter, add half the ginger, onion, and garlic, and fry until soft, 5 minutes.
Pour 1 liter of cold water into a saucepan, bring to a boil, salt. Add baked pumpkin. Cook for 20 minutes. Whisk the contents of the pot with a hand blender.
While the pumpkin soup is cooking, fry the remaining ginger in olive oil, 2 minutes. Sprinkle with ground smoked paprika, remove from heat. Cool slightly at room temperature.
Whip the very cold cream with a mixer until it is firm. Season with salt to taste, then gently stir in the fried ginger and paprika with a spatula, stirring from bottom to top.
Pour the resulting pumpkin puree soup into portioned bowls. Place spiced whipped cream on each plate and sprinkle with ground black pepper. Serve immediately.

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