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Oct 24, 2024 · Preheat oven to 375°F. Cut a small sugar pumpkin in half and scoop out the seeds and strings. Place the pumpkin cut side down on a baking sheet lined with parchment paper. Bake for 45-50 minutes or until fork-tender. Let cool, then scoop out the pumpkin flesh and puree in a food processor or blender until smooth. Tada!
Oct 23, 2024 · Step 1: Sauté the onions and garlic. Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute, stirring occasionally.
step 1. Place the oil (1 tbsp) and butter (30 g) into a large saucepan. Pop this over a medium-high heat. When the butter begins to foam, add the onion (2) and stir. Cook for 2-3 minutes and add the garlic (4 cloves) and cook for a further 2-3 minutes.
Once cooled, scoop out the flesh and set it aside. Step 2: Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened. Step 3: Add the roasted pumpkin flesh to the pot, along with cinnamon, ginger, nutmeg, salt, and pepper.
- Pumpkin Soup
- What Goes in Pumpkin Soup
- Best Pumpkin For Pumpkin Soup
- How to Make Pumpkin Soup from Scratch
- How to Add Flavours to Pumpkin Soup
- Storing Pumpkin Soup
- Soup Dunkers
- Watch How to Make It
Some recipes should be kept simple as nature intended them to be, and in my opinion, Pumpkin Soup is one of those dishes. The natural flavour of pumpkin is good enough that you need very little to make a beautiful, creamy, full flavoured soup. And while sometimes it’s nice to have a dolled up version with all the bells and whistles, 99% of the time...
To make this great quick and easy pumpkin soup, you will need: 1. Pumpkin – Peeled and chopped into large chunks (or purchase it pre-cut). See below for the best pumpkin to use and recipe notes for canned pureed pumpkinoption; 2. Onion and garlic – the secret ingredientsthat adds extra savouriness into the soup flavour!! 3. Stock/broth and water– f...
Use any type of eating pumpkin you want OR butternut squash (which is called butternut pumpkinin Australia). DO NOT use Halloween carving pumpkin used to make Jack-O-Laterns. While they are edible, they are not that tasty! US:sugar pumpkin or butternut squash. Australia:common ideal types include Jap/Kent, Jarradale, Queensland Blue or Butternut Pu...
Place peeled pumpkin, onion, garlic, broth/stock and water into a pot;Boil rapidly for 15 minutes until pumpkin is very tender;Use a stick blender or transfer to blender to blitz smooth; andAdjust salt and pepper to taste, then add either milk OR cream – whichever you prefer.While plain pumpkin soup is my favourite and the way I serve it most often, sometimes it’s nice to change things up by adding other flavours! Here are a few suggestions: 1. Curried pumpkin soup– stir in a touch of curry powder once you blitz it, add little by little 2. Thai red curry– start by sautéing 2 tbsp red curry paste in 1/2 tbsp oil over me...
Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method. If your soup is too thick, just loosen it with a touch of water when reheating. If it’s too thin (unlikely, but could happen!), then just simmer on the stove for a while to let it reduce – this will thicken it.
A soup this thick and creamy demands bread for dunking! Try one of these: 4 steps. A bit of chopping, plonk it all in a pot, blitz, season then serve. A thick and creamy pumpkin soupthat’s full of flavour. Sweet pumpkin flavour, savouriness from the broth, garlic and onion. You’ll be mopping up every last bit of this with your bread!! – Nagi x
* Originally published June 2014, photos replaced in 2018, brand new improved video added in September 2019, minor housekeeping 2020 (no change to recipe).
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Nov 13, 2023 · Ingredients. 1.5 kg Pumpkin. 150 g Butter. 2 Leeks (trimmed and sliced) 1 litre Vegetable Stock (or chicken stock) ¼ tsp Grated Nutmeg (or ground nutmeg) Salt and pepper. 30 g Peas (optional) 250 g Spinach leaves (finely chopped – optional) 300 ml Single Cream. How to make simple pumpkin soup.
Ingredients Needed. 1 large onion, chopped. 2 carrots, peeled and chopped. 2 garlic cloves, minced. 1 bay leaf. 25g/1oz unsalted butter (2 tbsp) 2 tbsp olive oil. 1 medium pumpkin (prepared weight about 850g/1lb 14oz), deseeded and roughly chopped. 1 medium-sized floury potato (such as Maris Piper), roughly chopped.
