Easy Pumpkin Soup
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5.0
6 reviews
Excellent
Easy Pumpkin Soup
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This simple yet delicious dish captures the spirit of the fall season, offering a blend of delicious flavors and spices that is guaranteed to be a new favorite. Whether you're looking for a satisfying meal on a chilly evening or just a case of cravings, this Pumpkin Soup is the perfect meal.
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Ingredients
- 2 medium yellow onion , chopped
- 1 Orange bell pepper , seeded and chopped
- 3 carrots , peeled and chopped
- 1 granny smith apple , peeled, seeded and roughly chopped
- 5 fresh thyme sprigs or 1 tablespoon fresh sage, minced
- 6 garlic cloves , roughly chopped
- 1 bay leaf
- 3 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons knorr granulated chicken flavor bouillon
- ½ teaspoon ground cumin , optional
- 1 tablespoon honey or maple syrup
- 1 medium pumpkin (prepared weight about 850g/1lb 14oz), peeled, deseeded and roughly chopped
- 8 cups water
- ¼ cup heavy cream , additional for Garnish
- ½ teaspoon ground black pepper or cayenne pepper , to taste
- kosher salt , to taste
For the Topping
- 3 tablespoons raw unsalted pumpkin seeds , for garnishing
- 1 tablespoon olive oil
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Instructions
- In a large pan, heat 3 tablespoons of olive oil and butter over medium heat, and add the onion, carrots, pepper, and garlic. Cook for about 10 minutes until the vegetables are tender.
- Add the chopped pumpkin, apple, ground black pepper, cumin, bay leaf, thyme, and the chicken bouillon, stir to combine, and cook for 3 minutes. Pour in the water, and bring to a boil.
- Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the pumpkin is really tender when tested with a fork. (Note: Cook for 20 minutes if using canned pumpkin). Stir in the honey. Pick out the bay leaf and the springs of thyme. Puree the soup with a potato masher or a hand blender, leaving it a bit chunky.
- Alternately, you can blend the Pumpkin Soup until smooth, if desired, using a stick blender or in batches in a blender. Add the cream and taste for seasoning, adding more kosher salt and pepper if needed. Add a little more water if the Pumpkin Soup is on the thick side if desired.
- Meanwhile, heat the remaining oil in a frying pan over medium heat and add the pumpkin seeds and fry quickly until the pumpkin seeds start to pop. Remove from the pan. Ladle the soup into bowls and serve with a swirl of cream, if desired, and the toasted pumpkin seeds.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Allow the Pumpkin Soup to cool down to room temperature before storing. Transfer any leftover soup to an airtight container. Ensure the container is properly sealed to prevent moisture and air from entering, which can lead to spoilage. Store the container in the refrigerator for up to 3-4 days. If you plan to store the soup longer, you can freeze it. Portion the soup into individual serving-sized containers or freeze it in a larger container. Leave some space at the top to account for expansion. Seal the containers tightly and label them with the date. Frozen Pumpkin Soup can be stored for up to 2-3 months.
- To store: Allow the Pumpkin Soup to cool down to room temperature before storing. Transfer any leftover soup to an airtight container. Ensure the container is properly sealed to prevent moisture and air from entering, which can lead to spoilage. Store the container in the refrigerator for up to 3-4 days. If you plan to store the soup longer, you can freeze it. Portion the soup into individual serving-sized containers or freeze it in a larger container. Leave some space at the top to account for expansion. Seal the containers tightly and label them with the date. Frozen Pumpkin Soup can be stored for up to 2-3 months.
- To reheat: When you're ready to enjoy your stored Pumpkin Soup, follow these steps for reheating. If the soup is frozen, transfer it to the refrigerator and allow it to thaw overnight. To reheat, you have a few options. On the stovetop, gently warm the soup over medium-low heat, stirring occasionally to prevent sticking or burning.
- To reheat: When you're ready to enjoy your stored Pumpkin Soup, follow these steps for reheating. If the soup is frozen, transfer it to the refrigerator and allow it to thaw overnight. To reheat, you have a few options. On the stovetop, gently warm the soup over medium-low heat, stirring occasionally to prevent sticking or burning.
- If you prefer using a microwave, place a portion of the soup in a microwave-safe bowl and heat in 30-second increments, stirring between intervals. Be cautious not to overheat, as it can cause the soup to become too hot or lose its texture. Once heated through, check the seasoning and adjust salt and pepper if needed. Serve the reheated Pumpkin Soup with the same garnishes and sides as you did when serving it fresh.
- If you prefer using a microwave, place a portion of the soup in a microwave-safe bowl and heat in 30-second increments, stirring between intervals. Be cautious not to overheat, as it can cause the soup to become too hot or lose its texture. Once heated through, check the seasoning and adjust salt and pepper if needed. Serve the reheated Pumpkin Soup with the same garnishes and sides as you did when serving it fresh.
- Note: It's important to let the soup cool completely before freezing to prevent the growth of bacteria. Also, cream-based soups can sometimes separate after being frozen, so you may need to combine the soup to recombine it after reheating.
- Note: It's important to let the soup cool completely before freezing to prevent the growth of bacteria. Also, cream-based soups can sometimes separate after being frozen, so you may need to combine the soup to recombine it after reheating.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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