soup » сream soup (10)

Cream soup of pumpkin and apples with herb butter

This is the perfect soup for the end of summer/beginning of autumn, when the harvest of apples and pumpkins has already ripened, but there are still fresh, fragrant greens. The taste combines a whole palette of shades: sour (apples), sweet (pumpkin, carrots), bitter (chili, onion, garlic) and plus aromatic oil. It turns out an amazing balance. Everyone try;))

Ingredients for the soup:

• 1 small pumpkin, I have Hokkaido (1.3-1.5 kg),

• 2 large onion heads,

• 2 large apples or 3 small ones

• 1-2 carrots (optional, but it tastes better),

• 1-2 sticks of celery (optional, but more flavorful with it),

• 4 cloves of garlic (I generally put the head),

• Vegetable broth/chicken broth/water – 1 l. approximately (depends on the thickness of the soup you like),

• Olive oil – 2 tbsp.,

• Thyme – 4 branches or 1 tsp dry (instead of thyme,you can try to make a soup with sage or oregano),

• Ground chili – 0.25 – 0.5 tsp or to taste,

• Salt and pepper – to taste.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

Ingredients for green oil:

• 1 medium-sized bunch of coriander or parsley, or a mix of them (I like the mix the most),

• 4-5 tbsp olive oil,

• 2 tbsp white wine vinegar or Apple cider vinegar,

• Optional garlic and onion powder 0.5 tsp.,

• Optional 2-3 tablespoons of water or to taste, to bring the sauce to the desired consistency,

• Salt and pepper to taste.

How to do:

1. All the vegetables/fruits to wash. Peel the onions and carrots if they are old. The young one can be left with the skin. Cut the pumpkin into 4 pieces, remove the insides with the seeds. Cut the carrots randomly, but smaller than the pumpkin. Cut the onion into 6 parts: that is, first in half, and each half into 3 more slices. Remove the core from the apples and cut them into 2-4 pieces. Celery cut into 4-6 parts. Garlic cloves divide by 1 piece. If you’re baking a whole head, like me, then cut off the top to show the cloves. Through these holes, we will then extract the baked garlic easily and simply.

2. Put everything from the first point on a baking sheet with baking paper, sprinkle with oil, throw the leaves with thyme, mix and bake at 160C until the onions and carrots are caramelized. It’s an hour, maybe two.

If you are in a hurry, set the temperature to 180C. It will be faster, but the vegetables are more likely to be boiled with baked edges. Also would be delicious, but the long baking gives the soup a unique taste umumnya;)

3. Remove the pulp from the finished pumpkin and Apple with a spoon and transfer it to a blender or saucepan, if you have an immersion blender. Peel the garlic and there, as well as all other vegetables and broth/water, bring the soup to a uniform consistency.

Only then season the soup with salt/pepper, chili and additional thyme. Try it, if the soup turned out to be sweet with a moderate sourness, quite sharp, but not too much, then it is ready! Bring to a boil over low heat, stirring. Turn off, let stand for 5-10 minutes, with the lid slightly open.

4. Do green oil. Put all the ingredients in a blender, except salt and pepper, and bring to a smooth finish. Try, add seasonings gradually, bring to a balanced taste.

5. Pour the soup into a plate, top with 2-3 tablespoons of green oil. I also sprinkle a little sweet paprika for beauty and put a spoonful of cashew mayonnaise (recipe here). By the way, bread croutons, which are always appropriate for mashed soups, can also be smeared with fragrant oil. Bon appetit!

Delicious cauliflower soup with nutmeg

I don’t like soups made from ordinary white cabbage, but with cauliflower – very much;) So immediately and do not understand what it is, just feel that vkuuusny!

Ingredients for the soup:

• Cauliflower – 2 small kachna or 1 large,

• 2-3 tablespoons – oil for frying,

• 3-4 large yellow onion bulbs (don’t spare the onion, it gives the desired taste to the soup),

• 400 ml – almond milk (can be replaced with cow’s milk or cream, depending on your love of fat),

• 800 ml – water/vegetable or chicken broth,

• 4-5 cloves of garlic,

• 0.5 tsp – nutmeg,

• Salt – 2 tsp or to taste,

• Pepper – 2 tsp or to taste.

Oregano and sage are also very suitable. I don’t always put them in, according to my mood.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

Ingredients for topping:

• Shredded cheddar cheese/cream cheese/blue cheese/Parmesan (you can also put the cheese in the soup itself, as you like).

For 1 serving 30-50 g of cheese. If Parmesan, 1-2 tbsp grated.

• Red caviar – 2-3 tbsp.

• Mushrooms baked or fried with thyme + pine nuts.

For any option, I recommend serving toast from bread

How to do:

1. peel, wash, and chop the Onion and garlic. Wash the cabbage, divide it into inflorescences, cut the stalk, and wash it again.

2. in a large saucepan, heat the oil and add the finely chopped onion, passer until very browned, then add the crushed garlic, fry for 30 seconds until fragrant and throw the cabbage with water/broth. Bring to the boil, reduce the heat and cook for 15-20 minutes, until the cabbage is soft.

If the cabbage is not completely immersed in the liquid, it’s okay, it will still be steamed. To speed up the process and cook evenly, stir the contents of the pan periodically.

3. after the cabbage is cooked, add the milk/cream and all the above spices to the soup. Grind the soup with a blender until smooth, taste, add more liquid or spices if necessary. Bring to a boil over low heat and turn off immediately.

4. Pour the soup on plates, sprinkle with freshly ground pepper and put any topping to your taste. If using cheese, let it melt a little.

In my photo, the soup is simple with croutons, balsamic cream and truffle oil. The simplest version, but it is no less delicious than the more complex versions)

By the way, if you put less liquid, you will get a great puree on the side dish or sauce for a hot dish.

Perfect pumpkin cream soup served two ways (with Gorgonzola or Parmesan croutons)

Ingredients:

2 small pumpkins (Butternut, Hokkaido, Provence or any that you like)

2 medium carrots,

2 large onions,

4 garlic cloves,

2 sticks of celery (optional, if you like it)

1 chili pepper or 1 tsp dry Cayenne pepper,

2 sprigs fresh rosemary or 2 tsp. dry seasonings,

5-6 fresh sage leaves or 0.5 teaspoon dry ground sage

1 tsp dried oregano,

1 gallon water, vegetable or chicken broth (can substitute part of the liquid milk or cream, recommend to use no more than 300 ml),

2 tbsp Apple cider vinegar

Oil for roasting vegetables (I had a mixture of ghee and olive oil),

Salt and ground black pepper to taste

Ingredients for the filing will describe below.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

How to do it.

1. All vegetables to be washed. Onion cut into cubes, celery, garlic and chilli also finely chop. Pumpkin and carrots cleaned and cut into small random pieces.

2. Onions and celery saute in the pot for soup in the frying oil until Golden. Then add the chopped garlic and chili peppers, fry until fragrant about 30 seconds, then throw to the onion, the carrot, and after 5-7 minutes the pumpkin and fill it with some water/broth to the liquid closed vegetables. Simmer for 10-15 minutes until the vegetables are tender.

3. Once the vegetables are softened, add herbs (rosemary leaves, sage, oregano) and Apple cider vinegar, pushing the soup in a blender until smooth. Try, what happened, and salt/pepper to taste. If necessary, add more water/broth and spices. Once again whisk the soup, bring to a boil and immediately remove from heat.

4. I have another version of cooking the pumpkin with carrots: roasting. Pumpkin cut in half, to release the seeds, put on baking sheet cut down. Peel the carrot, cut into 2-3 pieces and put next to the pumpkin. Bake at 180-200C for about 30-40 minutes until soft. Allow the pumpkin to cool slightly, remove skins.

Then combine the fried onion, celery, Chile and garlic, roasted vegetables, all seasonings, punched in a blender, gradually adding water/broth, and finally add salt/pepper to taste. Once again whisk the soup, bring to a boil and immediately remove from heat.

Try to cook soup with different types of broths, with the addition of cream or milk to choose your perfect option. I make this soup often with vegetable broth or water and without the addition of cream.

5. Serve this soup I love in two versions:

Flow 1. With olive oil, balsamic, pumpkin seeds and croutons parmezanom.

For this flow you need unleavened whole wheat bread cut into pieces (1 piece per serving), put on top of each piece with 1 tbsp shredded cheese and bake in the oven until Golden.

Soup pour into a bowl, drizzle with olive cold-pressed oil (I like Greek) and balsamic, sprinkle a handful of roasted pumpkin seeds. For beauty can sprinkle the soup with some parsley. To eat, biting into the hot fragrant toast.

Flow 2. With melted Gorgonzola, pumpkin seeds and balsamic cream.

For this supply ladle hot soup into bowls, put in every 2-3 tbsp crumbled blue cheese, give him a little melted alone or in the convection oven/microwave. Then throw a handful of sunflower seeds, a bit of balsamic cream and enjoy!

And that I experimented and cooked this soup with white gourd Ficifolia.

The Gorgonzola you can substitute another blue cheese or goat cheese curd.

I want to draw your attention that each ingredient is very important, and in soup, and serve. For example, if you roast pumpkin seeds or use Parmesan and Gorgonzola, and other such cheeses, the taste will be less interesting. Of course be delicious, but not so elegant;)

Pumpkin carrot curry soup with coconut milk

This is probably one of my best soups, I really like it. Spicy, warming and insanely fragrant.

Ingredients for 3-4 servings.

For the soup:

300g pumpkin

300g carrots

This soup can be made only from carrots or only from pumpkin, but believe me their mix is a perfect combination of flavors;)

1-2 large onions

400 ml (1 can) coconut milk 1 tsp turmeric

1 tsp dry ginger or 30-50g fresh (grate)

2-3 tbsp. L. powder or pastes yellow curry

0.5-1 tsp cayenne pepper or to taste

1 tbsp ghee oil for frying vegetables (or vegetable for frying)

200-300 ml water / vegetable or chicken broth

Salt and pepper to taste.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of White already cooked beans to the soup. The main thing is not to overdo it, and then the taste will not be so bright. But do not worry, it can be balanced by adding a little more spices;)

For submission:

1 lemon slice per serving

Cilantro leaves-a handful per 1 serving

Pumpkin seeds

How to do.

1. onions cut into cubes, pumpkin and carrots wash, peel and cut into small arbitrary pieces.

2. onions passeruem straight in a saucepan for soup in ghee oil until golden. After that, add ginger (if you use fresh) and fry for 1 minute, then add curry and turmeric, fry for another 1-2 minutes, then throw carrots and pumpkin to the onions, and fill everything with water/broth (it is necessary that the liquid covers the vegetables). Simmer for 10-15 minutes until the vegetables are ready.

3. as soon as the vegetables are softened, add a jar of coconut milk (leaving a little for decoration), dry ginger (if you use it) and hot pepper, and punch the soup with a blender until smooth. We try what happened and salt/pepper to taste. If necessary, add more water and spices. Once again whisk the soup, bring to a boil on low heat and immediately remove from the stove.

4. serve, drizzle with coconut milk or coconut cream, toss a pinch of pumpkin seeds or cilantro, and be sure to sprinkle with lemon juice. The soup is perfectly combined with rye grain bread. Very tasty!!!

Tomato soup with roasted peppers and chorizo

Coolest tomato soup and peppers with a secret ingredient. It can be done without the pepper, and feeds him a great multitude – not necessarily with merguez.

Ingredients for soup:

Tomatoes – 1-1.5 kg (1.5 kg if you make the soup without pepper). It is better to take fleshy, such as the variety “plum”, or replace them with Italian tomatoes in their own juice, especially if not the season. You need about 800g-1000g.

The usual onion/leeks – 2 PCs.

Carrot – 100-150g (+optional 1 stick of celery)

Bulgarian pepper – 3 pieces

Chilli – 2pcs (you can substitute 1 tsp. Cayenne pepper)

Garlic – 2 tooth.

Basil – 1 branch (or 1 tbsp dry)

Parsley/onion Zeleny (for submission) – 1 pooch.

Worcestershire sauce (my secret ingredient) – 2st.l.

Balsamic vinegar – 1 tbsp Jerusalem artichoke syrup (optional) – 1 tbsp

Paprika (optional) – 1H.l.

Turmeric (optional) – 1H.l.

Salt/pepper to taste.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

Ingredients for topping:

Chorizo sausage, or cheese ricotta/“quick Breakfast” in any quantity which you want.

Ingredients for croutons:

Bread, butter (olive or ghee), garlic, parsley.

How to do:

1. Bake sweet pepper.

My peppers, get rid of all the excess, cut in half, place skin up on grill mode in the oven before charring the skins. Take out, put in a sealed container, allow to cool and then easily remove the skin.

While the peppers baked you can manage to do everything else.

2. Preparation of tomatoes.

Tomatoes wash, make the skin cruciform incision, pour boiling water to fully submerged, and after 5 minutes they also peel them. Then cut into arbitrarily and personally I put them in a colander to drain excess moisture.

3. Onion, Chile pepper (seeds removed), celery and carrots wash, peel, cut arbitrarily and fry in the oil for frying (I have MCE) live in a pot for soup (I have 3l. a steel pan) until Golden, then add chopped garlic, stir briefly and once we get the aroma, add sliced tomato, roasted red pepper, Basil leaves and simmer for another 5 minutes.

4. Pushing the soup immersion blender or pour into a bowl and bring it to the desired consistency with water or vegetable/beef broth (to your taste). Personally, I do not add liquid – like thick soup. Now the most interesting – gradually put all the spices and bring the soup to your perfect spice.

Optionally you can add up to 100ml of milk or 10% cream, they will taste a little different. You can try on a small batch of soup as you like.

In the end the soup again, bring to the boil and switch off immediately.

5. Toast. To make French toast (4 slices), chop 1-2 cloves of garlic and a few sprigs of parsley butter. Oil need enough to lightly grease the croutons. Place bread on a baking sheet, and roast in the oven for a few minutes. Ideally, these toast more Parmesan to sprinkle, wheee

Either Express option is to toast the bread in the toaster and while it is hot, brush with garlic butter croutons.

Optionally they can be watered balsamic cream.

6. Chorizo. Cut into rings and fry both sides until it will turn brown. No need to hope that the rings are evenly cooked through if you put them randomly. Better store them properly and rotate one at a time. Drawn from the sausage fat in the soup do not recommend to put, lightly blot it with paper towels.

7. Feed. Soup pour into a bowl, sprinkle chorizo and/or cheese (very tasty this soup is served with a “quick Breakfast” and a small amount of Parmesan cheese), sprinkle with parsley and enjoy the taste of summer!

Pumpkin-coconut soup with rosemary and stracciatella

This is one of my top three pumpkin soups (here and here are two other recipe).

By the way, the topping can be anything of your choice, or none at all, then the soup will be vegan.

Recipe:

1. 1.5 kg Butternut pumpkin cut in half and put side down, bake at 180-200C for about 30-40 minutes until soft. Give a little to cool, remove the skin.

2. In a blender to whip the pumpkin 200 ml coconut milk 3-4 tbsp wine or Apple vinegar, 50g. fresh ginger-1-2 chili pepper without seeds or 1-2 tsp Cayenne pepper 2 branches fresh rosemary or 2 tsp dry, juice of 1 orange, salt/pepper to taste. If necessary, you can add more spices after broke out of the soup or liquid (water/broth) if you like it not so thick. Pour into a saucepan, bring to boil on low fire finished.

3. Serve with “quick Breakfast”, sprinkled with truffle oil, balsamic, freshly ground pepper, rosemary. Delicious to distraction, to be honest;)

P.S. For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

Spicy corn and crab cream soup

I must say that the soup itself can be vegan, so the crab topping can be replaced with any other that you eat. Crackers, fresh herbs, cheeses, legumes, nuts, etc.

1. Prepare the crab phalanx.

If they are already boiled (red-orange), then rinse and lower into salted boiling water for 2 minutes. If they are fresh, then we do the same, but for 15-20 minutes (the more legs, the more time is needed for cooking). In the water you can put spices to your taste. I don’t. Next, preferably in rubber gloves (because you can get hurt) cut the chitinous layer along the entire leg. It is malleable, kitchen scissors will do well if you do not have special ones. Remove the meat. From the first phalanx (the one that was closer to the carcass) we take out a piece of pulp entirely, and from the next we take out parts, because the veins will not allow you to do otherwise. Just for information: a fresh crab under chitin has a jelly-like substance, it turns into elastic pulp during heat treatment. If you suddenly want to remove chitin from a raw comrade)))

2. Cut 1 onion and 2 medium carrots into cubes, saute until golden brown in a saucepan in frying oil (I have melted butter).

3. add about 700g of corn to the pan (either cut the grains from 4 cobs, or canned 2 cans). Add milk so that the vegetables are closed. Cook until the corn is ready. If it was canned, then 5 minutes just warm up.

4. Add 20g of grated ginger to the vegetables (you can replace it with dry, but then put it later). Blender vegetables, bring milk to the consistency you need. I love thick puree soups, and I’ve used roughly 400ml of milk. Who does not drink cow’s milk, you can use coconut with water, you can just water.

5. this item is not directly mandatory, but it makes the soup magic. It must be filtered through a colander from the corn husk.

6. strain, return the soup to the pan and then add spices (salt, freshly ground black pepper, paprika, chili pepper, dry ginger) and liquid, if necessary. I took a generous pinch of everything.

7. divide the crab meat into pieces and spread on top. You can decorate with sesame (like me) and coriander leaves. And if you sprinkle the whole structure with lemon and truffle oil on top, it will be very!

P.S. for satiety and increase the amount of protein in the dish, you can add a couple of handfuls of White already cooked beans to the soup. The main thing is not to overdo it, and then the taste will not be so bright. But do not worry, it can be balanced by adding a little more spices;)

Carrot curry soup with cilantro and lemon

Who would have thought that it would turn out so tasty)

How to do:

2-3 medium onions finely chop and fry in oil for frying (I have ghee) in a saucepan until golden brown.

Carrots (700 GR) wash, peel, chop (you can grate), add to the onions. Add powder or pasta yellow curry (I added 4 tbsp. L., because I love spicy, put it to your taste), ground cumin 1 tsp., coriander 1 tsp., 2 tsp. dry ginger, optional 1-2 tsp. turmeric, 0.5 tsp. ground chili, if you like it sharper, and simmer until the carrots are ready for about 10-15 minutes.

You can use fresh ginger, then you need a piece about the size of a finger and it needs to be finely grated and added to the roast to the onions.

Add water/vegetable stock/chicken stock (I like thick soups, so I add liquid so it just covers the vegetables a little), stir, whisk with a blender. Now you can add salt and pepper. It is already whipped soup that is best checked for the amount of spices, because it is less likely to make a mistake with the proportions.

Now it remains to bring the soup to a boil, but do not boil, and remove from the stove.

Serve deliciously with Greek yogurt / cashew cream, and freshly chopped cilantro, all drizzled with lemon juice. Juice is a must! It tastes different without it.

P.S. for satiety and increase the amount of protein in the dish, you can add a couple of handfuls of White already cooked beans to the soup. The main thing is not to overdo it, and then the taste will not be so bright. But do not worry, it can be balanced by adding a little more spices;)

Cream soup with baked mushrooms

This recipe is made in such a way that you can make it completely low-fat, cooking with water and vegetable milk, or Vice versa, satisfying, using rich broth and cream. But whatever method you choose, the taste will be dominated by mushrooms, fragrant and bright.

Ingredients:

• 1 kg (800g for soup and 200g for serving) – mushrooms (you can use any, I like the combination of forest porcini mushrooms and mushrooms about equally),
• 3 medium onions,
• 2 sticks of celery,
• 5 cloves of garlic + I like to add 0.5 tsp of dry garlic,
* 1-1. 2 liters of vegetable or chicken broth/water,
* 0.5 l-almond milk (either cow’s milk or 50/50 milk and cream),
• 4 tbsp. – olive oil,
• 1 tbsp. – dry mushrooms, ground into crumbs (optional, but very tasty with them),
• 2 tsp-fresh thyme leaves or 1 tsp dry, or other herbs that you like (here you can also use oregano, sage, rosemary, tarragon, but I like it with thyme),
* 0.5 tsp-ground chili pepper,
• A pinch of cumin (NOT cumin),
* Sea salt and freshly ground pepper to taste.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

How to do:

1. wash the Mushrooms, sort them out, and rinse them again. If large, then cut into several parts, put on a baking sheet with parchment, sprinkle with thyme and pour 2 tablespoons of olive oil, mix and bake at 200-220C until an appetizing crust (all the taste is in it).

2. While the mushrooms are baked, we do the roasting.
Cut the onion and celery into cubes and chop the garlic. In a large saucepan with the remaining olive oil (you can add 1 tbsp of butter), fry the onion and celery until Golden, stirring regularly so that everything is evenly caramelized, and not burned. When the onion and celery are ready, add the garlic and fry stirring until fragrant. If the mushrooms are ready by then, then immediately add them to the roast. If not, just turn it off and leave the mushrooms on the stove to wait. When the mushrooms are baked, set aside a little to decorate the plate when serving.

3. When our pot will be fried and mushrooms, pour in the broth or water, put dry mushrooms, cumin and chili. Cook on a low heat for 10 minutes, then punch in a blender with milk/cream until smooth. Add more liquid if necessary. Only after the consistency of the soup suits you, season it with salt and pepper to taste. Add other spices if you want. Ready soup bring to a boil and immediately turn off.

4. Serve garnished with mushrooms. Sprinkle truffle oil or delicious olive oil on top and sprinkle with freshly ground pepper or thyme. You can also pour a few spoonfuls of cream or cashew sauce into a plate, and top with a mushroom dish.

I also recommend making garlic croutons (I make them from this or this recipe), Parmesan croutons, or plain croutons, but drizzle them with oil and balsamic cream. It will be both beautiful and delicious;)

P.S. If you have more mushrooms, you can bake them all, some of them in soup, and some of them can be used in these dishes:

Buckwheat bowl with egg and tahini-soy mayonnaise + life hacks for cooking buckwheat
Salad with quinoa, vegetables, mushrooms and cottage cheese

Green zucchini soup with shrimps

How I do it:

I take zucchini (2-3 medium size) you can add other vegetables (broccoli, cauliflower, spinach) + onions are exactly 2 times less than the number of basic vegetables.

In a saucepan, heat the oil for frying (ghee, olive oil of low acidity, avocado oil) and pass the onion, which I cut into cubes. You can add some carrots and celery to it, if you like. I do not add carrots to green soups so as not to spoil the color.

When the onion is ready (golden and smells delicious), add 2-3 cloves of garlic very finely chopped, actively mix and after 30 seconds throw all the other vegetables, cut into cubes or divided into inflorescences. I add water so that it covers all the vegetables and the carcass until the vegetables are ready. If I put spinach, then right at the very end (2 minutes before cooking). By the way, I do not use potatoes in cream soups, because I do not like the consistency of the paste, which it gives when whipping with a blender.

With an immersion blender, beat the contents directly in the pan, add water/milk/cream (it depends on the mood and the desired caloric content of the soup). I add it gradually so that the soup is not too liquid. As soon as I am satisfied with the density and consistency, I start adding spices, not before, so as not to make a mistake in their quantity. Usually I put salt, pepper, nutmeg, Provencal herbs. It can also be ginger, chili pepper, hops-suneli, etc. (this depends on the specific soup). Once again I warm up the soup and it’s ready.

Important.

In such soups, more than half of the success is competent topping.

For soups of green vegetables, like this, cheeses (Parmesan, blue cheese), shrimp/crab, fried with herbs and onions mushrooms+parmesan+baked garlic will do.

For cauliflower soup, red caviar is very cool.

For tomato soup: poached egg something meaty like chorizo / fried bacon+ricotta, Parmesan.

Pumpkin soup will garnish (to taste) with olive oil+balsamic sauce+roasted pumpkin seeds, cheeses (ricotta, goat cheese, blue cheese, strachatella).

Oh, yes, croutons are always appropriate for mashed soups.

P.S. for satiety and increase the amount of protein in the dish, you can add a couple of handfuls of White already cooked beans to the soup. The main thing is not to overdo it, and then the taste will not be so bright. But do not worry, it can be balanced by adding a little more spices;)