Pumpkin purée soup is a creamy, comforting dish that's perfect for fall and winter. It’s rich in flavor and can be made in various ways. Here’s a simple and delicious recipe for pumpkin purée soup:
Ingredients:
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil (or butter)
- 1 medium carrot, diced
- 1 medium potato, peeled and diced (optional for extra creaminess)
- 1 can (400 g) pumpkin purée (or about 450 g fresh pumpkin, roasted and puréed)
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin (optional)
- 1 teaspoon ground ginger (or fresh ginger, grated)
- 1 teaspoon ground cinnamon (optional)
- Salt and pepper, to taste
- 1 cup heavy cream (or coconut milk for a vegan version)
- Fresh herbs (like thyme or parsley, for garnish)
- Pumpkin seeds (for garnish, optional)
Instructions:
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Prepare the Ingredients:
- If using fresh pumpkin, cut it in half, remove the seeds, and roast until soft (about 30-40 minutes at 200°C / 400°F). Once cooled, scoop out the flesh and purée it in a blender until smooth.
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Sauté the Aromatics:
- In a large pot, heat the olive oil (or butter) over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic, diced carrot, and potato (if using) and cook for another 5 minutes, stirring occasionally.
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Add Pumpkin Purée:
- Stir in the pumpkin purée, broth, cumin, ginger, cinnamon, salt, and pepper. Bring the mixture to a boil.
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Simmer:
- Reduce the heat and let the soup simmer for about 15-20 minutes, allowing the flavors to meld. If you used fresh pumpkin, ensure it’s tender.
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Blend the Soup:
- Remove the pot from heat. Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches.
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Add Cream:
- Return the puréed soup to the pot (if using a blender) and stir in the heavy cream (or coconut milk). Heat gently over low heat until warmed through, but do not boil. Adjust seasoning as needed.
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Serve:
- Ladle the soup into bowls and garnish with fresh herbs and pumpkin seeds if desired.
Tips:
- Spices: Feel free to adjust the spices to your taste. You can also add a pinch of nutmeg for warmth.
- Toppings: Consider adding a drizzle of olive oil or a dollop of sour cream for extra richness.
- Storage: This soup can be stored in the refrigerator for 3-4 days and freezes well for up to 3 months.
Enjoy your creamy pumpkin purée soup! It’s a delightful dish that’s sure to warm you up on chilly days!
