If you are looking for a good pumpkin soup recipe, then you have found the right place. Fall is a great time of year, and with the weather warming up even in the coldest months, this soup is perfect for those chilly evenings. This soup is rich in pumpkin flavor and is delicious served with some crackers or whole-wheat toast. The soup is extremely versatile and can be used as a base to create many different dishes – from soups to the classic Halloween dish! The beauty of this soup is its simple preparation and no-fuss cooking style. You will love the results once you have tried it and will probably be looking forward to trying some more recipes using this versatile soup.
To make this fantastic quick, and simple pumpkin soup recipe, you first need to get your hands on some good quality, fresh pumpkin flesh. Use a non-stick frying pan to heat the butter and brown the meat in the pan for the soup base. Cook the meat until it is pale and transparent – about three minutes on each side. Once it is done, remove it from the heat and slice it into few pieces, allowing the chunks to cool.
Then use a food processor or a blender to chop the rest of the ingredients into small pieces. The soup can now be prepared by boiling it over a low flame. Add the vegetable stock and bring to a simmer, then add the drained and dried pumpkin pieces. Season with cumin and pepper, lemon juice, and salt to taste. Bring to a gentle boil and then simmer for about 15 minutes, or until the pumpkin puree is soft and smooth.
Thick and chewy bread is an absolute must for this recipe. I like to use whole wheat or rye bread to make the texture more along the lines of thick cinnamon bread. If you are short on time, try making your own pumpkin soup croutons. You can make them in just a few minutes, and they are great for dunking or folding in salads.
To avoid burning your skin, I recommend cooking the pumpkin soup at medium heat. I find it best to keep the fire close to the burner or heat source. If you want to add the nuts and seasonings at the end, stir fry them instead of boiling them. Stirring helps maintain the natural, crunchy texture of the nut and spice. This is especially important when using saffron in this recipe.
After the puree is done, take about one tablespoon of sour cream and mix it in thoroughly. Now it’s time to gently stir the mixture. It’s best to do this at room temperature because the high heat of the stove can burn the cheese. Once you get the consistency of a smooth puree, you’re ready to add the pumpkin soup thickening.
This can be accomplished easily with a food processor or a blender. Add all of the soup ingredients and stir until blended. If you need to thicken the mix, add about two tablespoons of heavy cream at this time. The final step is to spoon the puree into bowls or casseroles and serve warm. If you serve this fall soup with bread, it is best served just after it is prepared. Otherwise, it will curdle and make the bread go stale.
If you are looking for a dessert to top this nutritious meal, cookies or brownies would be a nice addition. The homemade soups are better for you because they don’t have a lot of added sugar, sodium, and preservatives compared to store-bought soups. They also keep you from getting sick from eating too much-processed foods. If you are looking for a healthier way to enjoy your hot fall soup, try making a delicious creamy pumpkin soup.