This is a work of art, simple pumpkin soup made with new pumpkin that is extremely quick to make. Thick, velvety and loaded with season, this is THE pumpkin soup formula you will make now and until the end of time!
A few plans ought to be kept straightforward as nature expected them to be, and as I would see it, Pumpkin Soup is one of those dishes. The common kind of pumpkin is sufficient that you need next to no to make a lovely, smooth, full enhanced soup. And keeping in mind that occasionally it's pleasant to have a dolled up rendition with every one of the fancy odds and ends, 99% of the time, this straightforward formula is the means by which I make it. It's only an incredible EASY Pumpkin Soup formula, a great form that has all that it needs and nothing it doesn't to be can't-quit eating-it tasty!
Only a dash of cream adds a trace of extravagance to this overly simple pumpkin soup! On the off chance that you don't have cream, use milk or include a handle of margarine. Make this with a pumpkin OR butternut squash/butternut pumpkin (same thing!).
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Ingredients
- 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash , unpeeled weight (Note 1)
- 1 onion, sliced (white, brown, yellow)
- 2 garlic cloves , peeled whole
- 3 cups (750ml) vegetable or chicken broth/stock , low sodium
- 1 cup (250 ml) water
- Salt and pepper
FINISHES:
- 1/2 - 3/4 cup (125 - 185 ml) cream , half and half or milk (Note 2)
Instructions
- Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
- Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.
- Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
- Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
- Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
Recipe Notes:
1. Pumpkin - ~2.4lb / 1.2kg pumpkin before peeling and removing seeds. Approximate is fine - use the liquid levels in the video as a guide for quantity.
Butternut Squash is also ideal in this. It's called Butternut Pumpkin in Australia.
To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.
2. Cream - cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without - I often make it with just milk. To add a rich finish, I sometimes stir through a bit of butter instead!
3. Pureeing - you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).
4. Flavour variations - see in post for list of suggestions, including quantities.
5. Nutrition per serving, assuming 4 servings and made with cream.
For more detail : bit.ly/32ojoLg
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