Pumpkin soup. This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness. In a large saucepan, saute onion in butter until tender.
A creamy pumpkin soup for autumn.
This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish.
Start sweater season off with the best-of-the-best pumpkin soup recipes, stirred up easy and served all steamy.
Hello everybody, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, pumpkin soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Pumpkin soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Pumpkin soup is something which I have loved my whole life.
This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness. In a large saucepan, saute onion in butter until tender.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have pumpkin soup using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin soup:
- {Make ready 500 g of pumpkin (Hokkaido pumpkin).
- {Take 100 g of leek chopped.
- {Make ready 1 tbsp of butter.
- {Take 1/2 liter of broth (meat \ vegetable) or water.
- {Get 1 tbsp of balsamic vinegar.
- {Take 1/3 tsp of from each ; powder ginger, nutmeg powder, black pepper,.
- {Make ready 1/3 of from each ; salt & caraway.
Looking for recipes for pumpkin soup? Taste of Home has the best pumpkin soup recipes from real cooks, featuring reviews, ratings, how-to videos and tips. In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden.
Steps to make Pumpkin soup:
- Wash pumpkin cut in half, clean the inside and then dice.
- In a soup pan on stove, add butter, leek and diced pumpkin, toss for about 5 minutes.
- Add balsamic vinegar,and broth, bring to a boil, then keep on medium low heat untill pumpkin is well cooked.
- Using a hand mixer blend all ingredients together, untill it becomes purée, if you see it's thick you can add water or broth, (the soup consistency and thickness regrets to your desire).
- Taste with the above mentioned spices and salt, leave on stove 5 minutes, then serve..
- It's surved hot..
Meanwhile, halve, peel, and scrape out seeds of the pumpkin. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Spices: You're likely used to pairing pumpkin with warming fall spices such as cinnamon and nutmeg, but save those for pumpkin bread. If I'm enjoying a pumpkin dish for dinner, I like to amp up the savory flavors and add a bit of heat, which is why in this recipe you'll find earthy, smoky cumin, freshly ground black pepper, cayenne pepper, and spicy ground ginger.
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