Need a recipe for a fall night when a slight chill is in the air? This easy pumpkin soup recipe will warm you up to the core while your kids are busy making jack-o-lanterns.
Choosing Fresh Pumpkin for Soup
When choosing fresh pumpkins for soup-or for any pumpkin recipes, for that matter-avoid large pumpkins. These have been bred for carving and will be stringy and have little flavor. Smaller, sweeter pumpkins are best. Pumpkins should feel heavy for their size; beware of any blemishes or soft spots.
Preparing Fresh Pumpkin for Soup
Peeling pumpkin with a vegetable peeler can be difficult because of the hard thick skins. An easier way to prepare is to cut the pumpkin into wedges with a heavy, sharp knife. Clean out the seeds and the innards, and roast flesh side down in a 350-degree oven until tender. When cool, use a heavy spoon to remove the flesh from the skin. You can then proceed with the recipe. You can also steam the vegetable; carefully cut the peel off with a heavy or serrated knife, and cut into small even-sized pieces.
Recipe for Pumpkin Soup
Ingredients You Will Need:
½ cup minced onion or ¼ cup minced shallot
3 tablespoons butter
4 cups fresh pumpkin
6 cups chicken or vegetable stock
2 cups light cream
1 teaspoon salt
Dash cayenne pepper
Sauté onion or shallot in butter in a large saucepan until soft. Add the pumpkin to the saucepan with the stock, and bring to a boil. Reduce heat to simmer, and cook until pumpkin is tender.
Place mixture in blender or use an immersion blender, and puree until smooth. Add cream and spices to taste, and then simmer the soup until hot, but do not boil.
Pumpkin Soup Garnishes
If you've ever tried to perfect your soup stock skills and have come up short, here are some suggestions and tips for making the most delicious stock you will ever taste. My recipes are only a guideline, so feel free to add your own herbs and vegetables to make a truly unique stock.
Pasta e fagioli is an Italian soup-stew. Save broken pasta (such as lasagna) and leftover beans to use in this pasta e fagioli recipe. It's thrifty, flavorful and versatile. It can be made from just about any kind of pasta and beans, and can be made vegetarian by omitting the bacon and using vegetable stock. Serve half the batch for dinner and freeze the other half for when you need a fast meal.