Pumpkin soup is a thick soup made from a purée of pumpkin. It can be served hot or cold and is a popular Thanksgiving dish in the United States. Several versions of the dish are known in many European countries, the United States and other areas of North America, and in Australia. The pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War.
Meet my favorite ingredient
Pumpkin is rich in vitamins, minerals, and antioxidants. Pumpkins are incredibly healthy. Its nutrients and antioxidants boost the immune system, protect eyesight, lower the risk of certain cancers, and promote heart and skin health.
You can say this is scrap soup. Basically as an ingredient, in my childhood, I didn’t like pumpkin but now I love to prepare it. Its fleshy yellow color, sweet aromatic taste, and the nutrients always inspired me to use it in the recipe.
let’s cook it.
Ingredients
- Yellow Pumpkin (peeled and cubed) – 300 gm
- Thyme – 1 sprig
- Salt – to taste
- Black pepper – to taste
- Cream -100 gm
- Olive oil – 30 ml
- Garlic cloves – 5 nos
Method
- Preheat the oven at 180°C.
- Marinate the pumpkin with olive oil, crushed garlic,salt, pepper, and thyme sprig.
3.Roast the pumpkin till golden color. Make a smooth puree of the pumpkin mixture. Strain and keep aside.
4. In a saucepan, add some vegetable stock and the pumpkin puree. Stirring occasionally.
5. Beat cream and add in the soup. Adjust seasoning.
6. Transfer the soup in a bowl, garnish with cream. Serve with toasted garlic bread.
Notes: If the oven is not available you can roast the pumpkin on the skillet.
Vegetable stock: It is a nutritious, flavor, aromatic liquid used in the preparation of soup, sauce, and gravy. It is prepared by simmering vegetables and mirepoix in water until their flavor, aroma, color, body, and nutritive value is extracted.
Mirepoix: Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables added to flavor the stock. Sometimes, the less desirable parts of the vegetables that may not otherwise be eaten (such as carrot skins and celery cores and leaves) are used, as the solids are removed from stock.
Herbs and spices: The use of herbs and spices depends on the availability and local traditions. In classical cuisine, the use of a bouquet garni (or bag of herbs) commonly consisting of parsley, bay leaf, thyme, and possibly other herbs. This is often placed in a bag to make it easier to remove once the stock is cooked.