Classic Bulgarian Pumpkin Cream Soup (Tikvena Krem Soup)
Традиционно ястие · Bulgarian
A rich and creamy traditional Bulgarian soup made from roasted pumpkin, seasoned with warming spices and a touch of cream for a velvety texture. Perfect for a comforting meal.
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Съставки
- Pumpkin1 kg
- Onion1 large
- Garlic2 cloves
- Vegetable broth1 liter
- Heavy cream100 ml
- Butter2 tbsp
- Nutmeg1/4 tsp
- Saltto taste
- Black pepperto taste
- Pumpkin seeds (for garnish)2 tbsp
Стъпки
- 1
Preheat oven to 200°C (400°F). Cut pumpkin into large chunks, remove seeds, and place on a baking sheet. Drizzle with a little oil (optional, but recommended for flavor).
- 2
Roast pumpkin for 30-40 minutes, or until tender and slightly caramelized.
- 3
While pumpkin roasts, finely chop onion and garlic.
- 4
In a large pot, melt butter over medium heat. Sauté onion until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- 5
Once pumpkin is roasted, scoop the flesh out of the skin and add it to the pot with the onions and garlic.
- 6
Pour in vegetable broth. Bring to a simmer, then reduce heat and cook for 15 minutes to allow flavors to meld.
- 7
Carefully blend the soup using an immersion blender or transfer in batches to a regular blender until smooth. Return to the pot if using a regular blender.
- 8
Stir in heavy cream and nutmeg. Heat gently without boiling.
- 9
Season with salt and black pepper to taste.
- 10
Serve hot, garnished with toasted pumpkin seeds and an extra swirl of cream.
