Are you looking for a simple recipe on how to make a pumpkin soup? You found the right page!
In honour of Halloween tradition, which s a yearly celebration observed in a number of countries on October 31 like here in Ireland, I made this delicious pumpkin soup.
Maybe you’ve never had a pumpkin soup? It’s really good and even kids like it! It’s one of those foods, like carrot cake, that sounds bad, but tastes great. So far, I haven’t met anyone yet who hasn’t liked this soup! As an added plus, this pumpkin soup is all natural and so tasty.
Generally speaking, pumpkin soup is a usually bound soup made from a puree of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a popular Thanksgiving dish in the United States. Pumpkin soup was also a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War.
The lovely thing about pumpkin is that it has a really velvety texture in soup, and if it’s oven-roasted before you add it to the soup, it gives an unusual nuttiness to the flavour. So what are you are waiting for?
- tbsp olive oil 4
- onions, finely chopped 2
- pumpkins, peeled, deseeded and chopped into chunks 1kg
- vegetable stock or chicken stock 700ml
- pot double cream 142ml
- 4 slices wholemeal seeded bread
- handful pumpkin seed from a packet
- First of all heat 2 tbsp olive oil in a large saucepan. Second gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Now add 1 kg peeled, deseeded and chopped pumpkin to the pan. Then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden. Next step is pouring 700 ml vegetable stock into the pan and seasoning the soup with salt and pepper. Now bring to boil and simmer for 10 mins until the squash is very soft. Then pour the 142 ml pot of double cream into the pan and bring back to the boil. The last step is making a purée of pumpkin with a hand blender.
- For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
- While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons. Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add then a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
- Taking the tops off whole acorn squash, scooping out seeds and roasting whole until tender. Stuff with goat’s cheese and basil, then cook until the cheese has melted.
Oh, and one more thing: let me know what do you think!