Pumpkin puree soup always pleases with its brightness and tenderness. There was a time when I absolutely could not eat pumpkin - not mine and that's it. But everything is in the past - tastes change, and pumpkin has become one of my favorite vegetables for me. Try the classic pumpkin puree soup recipe!
- General \ asset cooking time: \
- Servings Per Container: 4 Servings
- Caloric value (100g): 61 kcal
- Cost: very economical
How to make Classic Pumpkin Soup
- Pumpkin - 1 kg peeled
- Onions - 100 g
- Butter - 20 g
- Broth - 1 l vegetable
- Garlic - 1 tooth big
- Cream - 150 ml
- Zira - 0.3 tsp
- Spices - to taste (salt, black pepper)
- Parsley - 1 tsp dried
- Pumpkin seeds - 2 tbsp
Preparation: Step 1
For the classic pumpkin puree soup, the pumpkin must be peeled, cored and cut into cubes about 2 to 3 centimeters in size.
Peel and chop the onion.
Add butter to a heated frying pan. Put pumpkin cubes and onions there.
Fry the pumpkin and onions over medium heat for five minutes, not forgetting to stir occasionally. Thanks to this light roast, the soup will become richer in taste.
Heat the broth in a saucepan (I always have a frozen one in the freezer) and add the contents of the pan to it: fried pumpkin with onions.
Bring everything to a boil, reduce heat and cook for twenty minutes, until vegetables are tender.Add pepper, salt, peeled and chopped garlic, ground cumin.
Of course, you don't need to put cumin, but I highly recommend it!
Remove the panwith a heat and a hand blender, turn the mass into a homogeneous puree. If there is no such blender, you can grind everything in a blender bowl by transferring vegetables and broth there.
Then again put the pot with pumpkin puree soup on the fire, pour in the cream and warm it up. It is not necessary to bring to a boil, as the cream can curdle.
Fry the pumpkin seeds in a dry frying pan.
Pour the classic pumpkin puree soup into bowls and sprinkle with parsley, adding a few seeds. Serve and enjoy immediately!
Bon appetit and delicious soup!
Things to know (Q&A)
How does Jamie Oliver make pumpkin soup?
Pumpkin & ginger soup
Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
How can I make my pumpkin soup taste better?
Toast a mixture of nuts and seeds in a dry pan until starting to caramelise at the edges then sprinkle over the top of your soup. Hazelnuts, almonds, walnuts, pecans, sunflower seeds, pumpkin seeds or linseeds all work well. Try our spicy seed mix recipe to add a touch of heat and a crunchy texture.
How do you make Mary Berry pumpkin soup?
Pumpkins and pumpkin soups are a powerhouse of vitamins and nutrients . It is rich in vitamin A that helps in improving eyes. It is low calorie so has great weight loss benefits while keeping you full longer.
How does Gordon Ramsay make pumpkin soup?
Toast a mixture of nuts and seeds in a dry pan until starting to caramelise at the edges then sprinkle over the top of your soup. Hazelnuts, almonds, walnuts, pecans, sunflower seeds, pumpkin seeds or linseeds all work well. Try our spicy seed mix recipe to add a touch of heat and a crunchy texture. 1
How do I make pumpkin soup better?
Toast a mixture of nuts and seeds in a dry pan until starting to caramelise at the edges then sprinkle over the top of your soup. Hazelnuts, almonds, walnuts, pecans, sunflower seeds, pumpkin seeds or linseeds all work well. Try our spicy seed mix recipe to add a touch of heat and a crunchy texture. 1
How do you fix bland pumpkin soup?
- scooped out the pumpkin and put it in the pot with a quart of chicken stock, brought to a simmer. - added salt, pepper, about 1/2 tablespoon of butter, and more thyme. - add something acidic -- orange juice ? Suggestions welcome!
How can I make my pumpkin taste better?
Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.
How do you sweeten bitter pumpkin soup?
Combine small amounts of an oil or fat such as olive oil or butter into your soup . These help cover up bitter flavors by coating the tongue, and they add a comforting and flavorful taste to your soup. If the previous use of salt or sugar has fixed your soup, you do not need to add fat.
What Flavours work well with pumpkin?
Pumpkin is notorious for pairing well with warm winter spices – as found in a variety of Moroccan-inspired cuisines. Try incorporating cinnamon, nutmeg, cloves, ginger, cumin and chilli with your pumpkin dishes for flavour-packed feasts.
How many calories are in pumpkin soup?
How many calories does one serving of Pumpkin Soup have? One serving of Pumpkin Soup gives 34 calories . Out of which carbohydrates comprise 20 calories, proteins account for 5 calories and remaining calories come from fat which is 9 calories. 05
What is the healthiest soup for weight loss?
Pumpkin has about 50 calories per cup, according to the U.S. Department of Agriculture (USDA). (1) That 1 cup also has 1.8 grams (g) of protein , 12 g of carbohydrates, and 2.7 g of dietary fiber. 29
Is pumpkin a carb or protein?
But some people might experience allergies after eating pumpkin. It's mildly diuretic in nature and may harm people who take medicines such as lithium. Pumpkin is all healthy but pumpkin based junk foods like lattes, pies and candies are loaded with sugar , which is not good for health.