Kremowa Zupa z Dyni (Cream of Pumpkin Soup)
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Did you know?
Pumpkin soup became popular in Poland after World War II when canned pumpkin was introduced, providing a quick, nutritious winter meal.
Method
Heat olive oil in a large pot over medium heat, then add the onion and garlic and sauté until translucent.
Add the diced pumpkin and potato to the pot and cook for about 5 minutes, stirring occasionally.
Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 20 minutes until the vegetables are tender.
Blend the soup with an immersion blender until smooth and creamy.
Return the soup to low heat, stir in the heavy cream, and season with salt, pepper, and nutmeg; heat gently for 2 minutes without boiling.
Serve hot, optionally drizzling a swirl of coconut cream for a dairy‑free version.
Nutrition per serving
Approximate values, not medical advice.
