My Pumpkin Soup
My Pumpkin Soup

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, my pumpkin soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

My Pumpkin Soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. My Pumpkin Soup is something which I’ve loved my entire life.

Loved this soup - but I made it for vegetarians with vegetable stock, added a tablespoon or so of peanut butter, some freshly ground black pepper, a bay leaf and I used canned pumpkin. Some recipes should be kept simple as nature intended them to be, and in my opinion, Pumpkin Soup is one of those dishes. Add pumpkin, water, milk, syrup, salt and pepper; bring to a boil.

To get started with this particular recipe, we must prepare a few ingredients. You can have my pumpkin soup using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make My Pumpkin Soup:
  1. Make ready Kent Pumpkin *about 600 to 800g
  2. Get Onion
  3. Make ready Potato
  4. Take Water
  5. Take ‘Massel’ Chicken OR/AND Vegetables Stock Cube(s) *use 1/2 cube for 1 cup (250ml) water
  6. Make ready Salt & White Pepper
  7. Take Cream to serve

Especially in winter, there's nothing better than a big bowl of comfort. In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil.

Steps to make My Pumpkin Soup:
  1. Remove skin, seeds and spongy bit of Pumpkin, cut into chunky pieces. Onions and Potatoes are also prepared into chunky pieces. Never cut vegetables into small pieces.
  2. Place the vegetables in a large sauce pan or pot, add Water enough to cover the vegetables and add the ‘Massel’ Stock Cube(s). For 1 cup (250ml) water, use 1/2 cube. *If you add about 750ml water, you add 1 & 1/2 cubes.
  3. Bring to the boil, then reduce heat to low, cover and cook for 30 minutes or until the vegetables are tender. Cool slightly.
  4. Using a stick blender, make it smooth. If the soup is too thick, add some water to thin it. Season with Salt & White Pepper.
  5. Drizzle with Cream and enjoy with nice crusty bread.

Sweet pumpkin, smoky chiles, and tangy buttermilk make this a great cold-weather soup. Be creative with substituting other spices (cinnamon, ginger, cloves, cumin, etc.) to change the feel of the soup. You can follow my directions for Homemade Pumpkin Puree (up until the puree part) which involves seeding the pumpkin, then cutting it into chunks before roasting and pureeing the flesh. But this time, I decided to go the easy route and just stick the dang pumpkins in the oven for about an hour. Pumpkin Sage Soup I mostly make pumpkin soup without cream, because it really doesn't need it.

So that is going to wrap this up for this exceptional food my pumpkin soup recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!