Pumpkin soup is a perfect meal for chilly Autumn days. It's satisfying and full of nutrients. There's no better midday 'pick me up'.
All pumpkin and squash varieties can be used to make a soup and warming Fall soups are the best way to squash (no pun intended! :) ) midday hunger.
Classic sugar pumpkins are the most commonly used for soups, but for extra sweetness and rich texture, try Kabocha Squash or Honey Boat Delicata Squash.
|Kabocha Squash, Pic: Rareseeds
|Honey Boat Delicata, Pic: Rareseeds
Please note: you will need a hand blender.
- 1 kg pumpkin cut into chunks
- 600-700 ml of chicken or vegetable broth
(or enough to cover pumpkin chunks)
-salt to taste
-dried rosemary (2 teaspoons)
-cayenne pepper (1 spoon and some extra to sprinkle on top)
-100 ml of double cream
Please, cut ingredients in half if you're using kabocha or other small squash.
|Kabocha is a very small squash :)
Peel and cut the pumpkin into few cm chunks, add broth, salt to taste, and cook stirring continuously until pumpkin gets tender. Add cayenne pepper and stir. Use a hand blender to make consistency extra smooth. Pour double cream, stir, and bring soup the boil. Sprinkle it with dried rosemary, more cayenne pepper, and serve.
Please note: if you're worried it's going to be too spicy, you can add less cayenne pepper.
You can scoop out the seeds from a nice looking pumpkin and serve your soup in a pumpkin bowl! Pictured above: Turban Squash used as a bowl.
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