Pumpkin Soup

This lovely soup is something that we usually see in restaurants, whenever we eat out. There are many variations to it, but because my mom’s pumpkin soup is simple but quite good, I can’t help but compare and look forward to the days that she makes it.

The ingredients for making pumpkin soup are simple, but like the other soups, there are other variations you can add to make the soup according to your preference. You can add seeds and nuts as well, but also modify its flavor—curry and Mediterranean flavors are good variations to this dish. My new favorite was the caramelized onions–they seem to add a nice sweet flavor that goes well with the pumpkin.

Pumpkin Soup

Prep Time: 10-15 minutes

Cooking Time: 35 minutes

Serves 4-5

Ingredients:

  • 1 kilo of pumpkin, sliced into 2-inch wedges or smaller
  • 2 onions, sliced into wedges
  • 3 cloves of garlic, peeled
  • 250 ml of all-purpose cream
  • 4 tablespoons of olive oil
  • 2 cups of water
  • 1 teaspoon of mixed herbs (dried or fresh): oregano, thyme, rosemary
  • Salt
  • Pepper
  • Optional items:
    • Additional onions to make caramelized onions as a topping
    • Nuts and seeds
    • Curry powder or a fourth of a teaspoon of turmeric, if you want an additional layer of flavor.

Instructions:

Boiled Pumpkin Version:

  1. In the pot with boiling water that is seasoned with salt for 20-30 minutes.
  2. in a separate pan, saute the onions and garlic (chop the garlic for this one) in olive oil, and once onions are slightly translucent, add the herbs and let it sweat a little.
  3. Add the boiled pumpkin and saute for a few minutes.
  4. Put the sautéed pumpkin, onions, and garlic in the blender in batches and add some water little by little until smooth. Place the blended pumpkin soup back to the pot.
  5. Bring the pot to a boil then add the cream, stirring thoroughly. Then turn off the heat from the stove.

Roasted Pumpkin:

  1. On a tray, along with the onions and garlic, seasoned with salt, pepper, mixed herbs and drizzled with olive oil, then placed in the for 210 degrees Celsius for 30 minutes.
  2. Set aside some of the caramelized onions for topping later on. Place the cooked pumpkin, onions, and garlic into the blender in batches and add some water little by little until smooth.
  3. Place the blended pumpkin soup back to the pot. Bring the pot to a boil then add the cream, stirring thoroughly. Then turn off the heat from the stove.
  4. Serve topped with either caramelized onions (this is a great idea), or additional cream, or nuts and seeds of your choice

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