Pumpkin soup is everyone’s favourite comfort food. It’s simple, delicious and nutritious. You can even take it with you to a fall/winter picnic as it pairs well with any dishes and drinks. Serve it with velvety cream, rich truffle croutons or roasted pumpkin seeds to highlight this beautiful fruit.
- Pumpkin – 1 medium size
- Sweet Potatoes – 1 medium size
- Onion (I usually use shallot for its delicate flavour) – 1 pcs, medium size
- Hot water – around 1,5 l
- Cinnamon – 1/4 tsp
- Nutmeg – 1/4 tsp
- Olive oil – 2 tbsp
- Butter (regular or lactose-free) – 1 tbsp
- Salt and black pepper to taste
- Half and half cream (regular or lactose-free) – to taste
Cooking Method for Pumpkin Soup:
- Clean and peel all the vegetables. I use a good old sharp vegetable peeler to peel pumpkins. Firstly, I carefully cut the edges, peel the top half, turn it around and peel the other half. Carefully cut the pumpkin in half and deseed it using a tablespoon. When it all nice and clean, cut the pumpkin and the sweet potatoes into rough pieces.
- Put a cooking pot on medium heat, add the olive oil and a knob of butter.
- Chop the onion and add it to the pot. Stir regularly.
- After 2-3 min. add the diced pumpkin and sweet potatoes.
- Cook for a couple of minutes, stirring regularly. Then add the salt, black pepper, cinnamon and nutmeg.
- Finally, add hot water. The amount of liquid should be enough to cover all the vegetables and even sit a bit above them. Cook for around 15-20 minutes on medium heat, or until the pumpkin is very tender.
- Using an immersion blender, puree the soup to a smooth creamy consistency. Taste it, adjust seasoning and thickness to your liking. If it is too thick, simply add a bit of hot water to loosen it up.
- Bring it again to boil and remove from the heat.
For Truffle Croutons:
- Preheat the oven to 190°C / 375°F / 5 gas.
- Cut the bread into small cubes. Also, it is a great way to use stale or leftover bread.
- Drizzle with some olive oil, season with a pinch of salt and pepper.
- Toast for 5-10 minutes on the middle shelf of the oven. Also, shuffle from time to time, so your croutons would be nice and golden from every side.
- Remove them from the oven, drizzle with the truffle oil and leave to cool down. Indeed, the truffle oil brings a luxurious pinch. However, this oil is very aromatic, so more is less. A few drops will be more than enough. Also, no worries, if you don’t have truffle oil, you can switch it to any other oil you like.
While serving, add a swirl of cream and truffles croutons to the bowl.
You can also put it into a thermos to take this delicious aromatic soup to a picnic!
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