Lady Rain works as a daytime stock trader and writes about food, crafts, and hobbies. She likes traveling and making papercraft models.
Soup recipes are always winter warmers. They bring so much comfort during the coldest months. As the days become shorter and the nights become longer and colder, why not spend some time in your warm kitchen and prepare this hearty pumpkin soup that is healthy and full of natural goodness? One way to keep warm and satisfy your winter cravings is to sit down with a big bowl of steaming hot soup topped with freshly toasted wholemeal bread.
|Prep time||Cook time||Ready in||Yields|
more than enough for 4 people
- 2 kg pumpkin
- 2.5 litres beef or chicken stock
- 1 large onion
- 2 teaspoons garlic
- 1 teaspoon nutmeg
- 2 teaspoon mixed herbs
- 1 teaspoon ground pepper
- 1 tablespoon salt
- 4 tablespoons cream
- 2 tablespoons olive oil
- 1 tablespoon butter
- Choose a good quality pumpkin for this recipe, otherwise the soup will not have that rich pumpkin taste. Butternut, Queensland Blue and Jarrahdale varieties give the best taste, colour and texture.
- Remove the seeds from the pumpkin and cut the pumpkin into big chunks. Set aside and prepare the other ingredients.
- Heat up the olive oil and butter in a pot. Fry the onions until they are soft and fragrant. Mix in garlic and fry until the garlic turns golden brown but not burnt.
- Add in the pumpkin chunks, nutmeg, mixed herbs, pepper and salt. Stir and mix well.
- Pour in beef stock. The pumpkin chunks should be immersed in the beef stock. If not, top up with enough water to cover the pumpkins. Cover the pot with a lid and cook on high heat until the liquid is boiling.
- Lower the heat to medium and cook for 15 minutes or until the pumpkins are cooked and soft. Use a fork to test if the pumpkins are already soft. Turn off heat.
- Leave the pot to cool before blending the pumpkin with a stick blender. Always take precautions when using a stick blender. Make sure the contents in the pot is not scalding hot when you use the appliance. A stick blender can stir up a lot of hot liquid that will splatter all over the kitchen and onto you as well! And that will be a disaster and very painful.
- When the pumpkins are cool enough, blend the soft chunks carefully until the soup is creamy and smooth.
- Heat up the pot of soup again and simmer until it is almost boiling. Add in cream and mix well. Turn off heat and the soup is ready.
I Love Soups!
How to Garnish a Pumpkin Soup
You will want the following ingredients to serve with the creamy pumpkin soup and they will only take a minute to prepare.
- 1 slice wholemeal bread (per person)
- finely chopped parsley leaves
- Toast the bread until it is crispy on both sides.
- Cut the toasted bread into small cubes.
- Ladle the soup into a big bowl. Add in the bread cubes and garnish with some chopped parsley.
- Sprinkle with more salt and pepper, if desired.
- Enjoy your creamy pumpkin soup!
© 2012 lady rain
lady rain (author) from Australia on August 02, 2012:
Scribenet - yes, it is healthy and full of nutrients too. I hope you get to try out this recipe soon! Thank you for commenting :)
Maggie Griess from Ontario, Canada on August 02, 2012:
Tasty... and pumpkin is so healthy to eat. I'll be making this one! Thanks!
lady rain (author) from Australia on August 01, 2012:
oliversmum, we are experiencing really cold weather these few weeks and I have been having soup with almost every meal. I hope you get to try out this recipe soon. Thank you for stopping by. Stay warm!
oliversmum from australia on August 01, 2012:
lady rain Hi. Great Recipe,especially for this time of year. It.s so cold at the moment.
I love all types of pumpkin,but Butternut is my favorite.
This recipe looks and sounds really tasty,It will be on the menu for sure.
Thanks for sharing it with us.Thumbs up.:):)
lady rain (author) from Australia on June 17, 2012:
Claudia, I love pumpkins because they are so versatile in most recipes. I also save the pumpkin seeds and eat them too! Thank you for stopping by to leave comment. Cheers!
Claudia Tello from Mexico on June 16, 2012:
Pumpkin soup is my favorite winter soup as well. In fact I am a pumpkin enthusiast, love pumpkin in many different ways, which is why your link to "pumpkin and potatoe lasagne recipe" caught my attention as well. I´ll have to check that one out!