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Pumpkin Cream Soup

by admin

Embracing the Pumpkin Obsession: A Cozy Recipe for Pumpkin Cream Soup🍲

Ah, autumn! That magical time of year when the leaves turn vibrant shades of red and gold, the air gets a crisp bite, and the world becomes obsessed with pumpkins. Whether it’s pumpkin lattes, pies, or the inevitable carving contests, our orange friends take center stage. But have you ever stopped wondering why pumpkins hold such a hold on us? It could be their versatility or their ability to transform any dish into a comforting, fall-infused delight. Speaking of versatility, which type of pumpkin is your favorite? Feel free to share! Is it the classic Jack-o’-lantern, the sweet pie pumpkin, or perhaps the quirky, warty heirloom varieties?

Before we dive into our delicious pumpkin cream soup recipe, let’s take a moment to look at some fun pumpkin facts. Did you know that pumpkins are technically a fruit? And not just any fruit—they’re a pepo type of berry. Also, the most giant pumpkin ever recorded weighed a whopping 2,703 pounds. That’s a lot of pumpkin pie, right?

Let me take you on a little journey back to my days living in Switzerland. Their farmers (with any products they grow, any season)put the wagon with different fruits, veggies, honey, eggs, etc., next to the road and place a metal box with a price list. So, you choose the items yourself and drop the payment into the box. Trust is crucial, and people should not be deceived. Moreover, you typically leave some tips just because you want to (not because the machine asks you 😜).

It’s a simple, beautiful system that reminds us of the goodness in people!

With those warm memories, let’s return to the kitchen and create something unique. Today’s recipe is a comforting, flavorful Pumpkin Cream Soup. Perfect for cozying up on a chilly evening. Here’s what you’ll need:

Ingredients:
  • 1 medium-sized pumpkin, peeled and chopped
  • 1 leek, sliced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cups of chicken or vegetable broth
  • 1 cup of coconut cream (or half and half for a creamier texture)
  • 1 large potato, peeled and chopped
  • 1 cup of cauliflower florets
  • 4 cloves of garlic, minced
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of turmeric
  • 1 teaspoon of yellow curry powder
  • 1 teaspoon of rosemary or thyme, if you like (optional)
  • Salt and pepper to taste
  • 2 tablespoons of olive oil or butter for frying
Instructions:
  1. Prepare the Ingredients: Start by prepping all your vegetables. Peel, seed, and dice the pumpkin. Dice the carrots, celery, and potato. Slice the leek and separate the cauliflower into florets. Mince the garlic.
  2. Sauté the Vegetables: Heat olive oil over medium heat in a large pot. Add the leek, carrots, celery, and garlic. Sauté until fragrant and slightly softened, about 5 minutes.
  3. Add the Pumpkin and Potato: Stir in the diced pumpkin and potato. Continue to sauté for another 5-7 minutes.
  4. Seasoning: Add the smoked paprika, rosemary or thyme, turmeric, yellow curry powder, salt, and pepper. Stir well to coat the vegetables with the spices. Let them cook for another 2-3 minutes. This step is crucial, as frying the vegetables first helps to intensify their flavors.
  5. Add the Broth and Cauliflower: Pour the chicken or vegetable broth and add the cauliflower florets. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until all the vegetables are tender.
  6. Blend the Soup: Once the vegetables are cooked, use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
  7. Adjust Seasoning and Serve: Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and enjoy it hot. If you like, garnish with a swirl of cream, a sprinkle of smoked paprika, or some fresh herbs.

This pumpkin cream soup is more than just a dish—a warm hug in a bowl, a celebration of fall, and a nod to the beautiful traditions and trust we find in communities worldwide. So grab your favorite type of pumpkin and get cooking!
Happy autumn and happy eating!

Pumpkin Cream Soup

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: - calories - fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 medium-sized pumpkin, peeled and chopped
  • 1 leek, sliced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cups of chicken or vegetable broth
  • 1 cup of coconut cream (or half and half for a creamier texture)
  • 1 large potato, peeled and chopped
  • 1 cup of cauliflower florets
  • 4 cloves of garlic, minced
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of turmeric
  • 1 teaspoon of yellow curry powder
  • 1 teaspoon of rosemary or thyme, if you like (optional)
  • Salt and pepper to taste
  • 2 tablespoons of olive oil or butter for frying

Instructions

    1. Prepare the Ingredients: Start by prepping all your vegetables. Peel, seed, and dice the pumpkin. Dice the carrots, celery, and potato. Slice the leek and separate the cauliflower into florets. Mince the garlic.
    2. Sauté the Vegetables: Heat olive oil over medium heat in a large pot. Add the leek, carrots, celery, and garlic. Sauté until fragrant and slightly softened, about 5 minutes.
    3. Add the Pumpkin and Potato: Stir in the diced pumpkin and potato. Continue to sauté for another 5-7 minutes.
    4. Seasoning: Add the smoked paprika, rosemary or thyme, turmeric, yellow curry powder, salt, and pepper. Stir well to coat the vegetables with the spices. Let them cook for another 2-3 minutes. This step is crucial, as frying the vegetables first helps to intensify their flavors.
    5. Add the Broth and Cauliflower: Pour the chicken or vegetable broth and add the cauliflower florets. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until all the vegetables are tender.
    6. Blend the Soup: Once the vegetables are cooked, use an immersion blender to blend the soup until it's smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches.

Notes

Adjust Seasoning and Serve: Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and enjoy it hot. If you like, garnish with a swirl of cream, a sprinkle of smoked paprika, or some fresh herbs.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.

🎃

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Hi, I’m Lena,

I love to cook and create delicious recipes with beautiful photos. I also share my life and my other passions: psychology and balancing existence by consciously aligning physical, mental, and soul/spiritual expressions. I genuinely believe we can create more beauty by noticing more beauty around us! And the kindness is the key! Enjoy if you feel the same!

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