Saturday, May 2, 2015

Pumpkin Soup

When I first started this blog, some 5 or so years ago, never would I have thought that I'd post a recipe for pumpkin soup. Nor would I have thought that this pumpkin soup would be one that I'd love so much that I'd make it weekly during Autumn (because one batch never really lasts a week!). 

You see, I've never really been much of a fan of pumpkin, with pumpkin soup being one of my least favourite soups- one I try to avoid whenever possible. So when the waiter at a restaurant I was visiting told me that the only soup they had that day was pumpkin soup, I almost ordered something else instead.

But seeing as I was in the mood for soup since it was a cold day, I ordered it anyway and was surprised to find that I really enjoyed it- it wasn't anything particularly fancy, but it was nice and sweet, and super creamy, quite unlike the bland versions I've had before.

With pumpkins being ridiculously cheap at the moment, I had a go at making some at home. There isn't really much of a recipe since it's ridiculously easy- throw in some pumpkins, other veggies, water and cream and then blend together and you've got yourself a pretty tasty batch of pumpkin soup. The only hard work really is cutting the pumpkin which is a job that can always be outsourced to other family members ;)

Pumpkin Soup Recipe
Recipe adapted from here

1 kg pumpkin (any), chopped into large chunks (remove skin and seeds)
1 large potato
2 medium onions, sliced
2 cloves of garlic
3 cups / 750ml chicken or vegetable stock
1 cup / 250ml milk (see notes for vegan subs)
1/2 tsp ground nutmeg
2 teaspoons ground cumin
Salt and pepper

  1. Combine all ingredients (except salt and pepper) in a saucepan and bring to boil, then reduce heat and let simmer until pumpkin is tender.
  2. Remove from heat and use a stick blender to blend until smooth. If you don't have a stick blender, use a blender
  3. Season to taste with salt and pepper, then serve with crusty bread.

Note: You can also make the soup creamier by using cream instead of milk, or if you want to keep it healthy-ish, adding a couple of tablespoons of skim milk powder to the soup.


Angie Schneider said...

I am a HUGE fan of pumpkins. I wish I could find some at this time of year. Your soup looks creamy and very comforting.

Amelia said...

Hi Von, your comfort soup look very appetizing. Yet to try pumpkin soup but I'm sure it taste great with toast bread. Thanks for sharing.

Have a nice weekend, regards.

Navaneetham Krishnan said...

Pumpkin always and forever my fav. I have made my version twice. Yours is so divine too.

Emma Ferguson said...

I adore pumpkin soup this looks creamy and dreamy!

Nippon Nin said...

I always liked pumpkin soup so I'm glad to see this recipe. I like your writing cute!

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