Pumpkin cream soup with flavored croutons

Delicate, velvety, aromatic puree soup. Croutons perfectly complement the taste.
I highly recommend trying!
The amount of ingredients is indicated per 4 liter saucepan..

  • 1 kg pumpkin (peeled)
  • 200 g onions
  • 150 g carrots
  • 300 ml cream 10-20%
  • vegetable oil
  • salt
  • pepper


  • bread (or loaf)
  • vegetable oil
  • spices to taste (I used dried herbs and dried garlic)


Finely chop the onion.

Dice the pumpkin.

Grate the carrots on a medium grater.

Lightly fry the onion in a saucepan in vegetable oil.

Add carrots.
Fry lightly.

Add pumpkin.

Pour water so that it covers the pumpkin.
Salt, pepper.

To cover with a lid.
Cook for 15-20 minutes.

Drain liquid.
Chop pumpkin with carrots and onions with a blender.

Pour in the cream.
Remove from fire.

Cut the bread into small cubes.

Pour oil into the pan.
Lay out the bread.

Sprinkle with spices.

Fry until golden brown.

When serving, sprinkle with croutons.

Enjoy your meal!

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