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Try some of this luciously golden creamy pumpkin soup from the kitchens of
yoik
This is a pretty simple... though somewhat time consuming recipe for Pumpkin soup. It calls for fresh neck pumpkin, but you can easily use canned pumpkin, though I think it's better fresh. This recipe also has butter and heavy cream, but you can make it vegan by using vegetable oil spread and thicken it with corn starch or use soy cream, I've never cooked with soy cream, but I assume it behaves similar to dairy cream. You can also use chicken stock if you like meat, it's actually a versatile recipe. You DO however need a food processor or blender, especially if you use fresh pumpkin or it will turn out stringy, but that only effects texture, not taste.
Ingredients:
2 cups fresh pumpkin (or 1 15oz canned puree)
4 cups vegetable stock (I use powdered, if you use canned you may need to add salt, I find the powdered veggie stock to have enough salt for most applications)
1 cup Heavy Cream
3-4 TBSP butter
1/2 a white onion, diced or sliced (it'll be going into the food processor, so it doesn't matter)
1 TEA Cinnamon
1 TEA Dried Ginger
1/2 TEA Nutmeg
1/4 TEA Allspice
Pepper to taste (I like my soup peppery, I use like at least a teaspoon)
First off you'll need to get your pumpkin cooked, I use neck pumpkin. All you have to do is set a pot of water to boil, chop the pumpkin into equal sized chunks, removing the seeds, "guts" and skin. Cook for about 20 minutes depending on how large the chunks are. When the pumpkin is soft it's ready to go, just poke with a fork to check on it. Drain the pumpkin, measure out 2 cups, once it's cooled measure out your 2 cups and throw it in the food processor and make it a puree.
Freeze the rest, or make some pumpkin pie! Pumpkin EVERYTHING!
In a large stock pot melt the butter and toss in diced onions on medium to low flame. Sweat out the onions and don't rush this process, you want the onions to be just under caramelized, cook them for about 5 mins. Once the onions just start to cook add in your spices, cinnamon, ginger, nutmeg, and allspice. Let the flavors develop stirring frequently, you want the onions to become translucent, not caramelized.
Once the onion mixture is cooked through, about 10 minutes later, toss them in the food processor and blend till it's a puree. You may want to add a little stock to the mixture to help it spin while you pulverize it.
Back to the stock pot, throw in your stock and using a wooden spoon pull any spices off the bottom and sides that may be stuck to the pot. Once the stock is heated through add the onion puree and the pumpkin puree, stir the mixture until well blended. Bring the soup up to a light boil and let it cook for about 5 minutes on a boil, stirring frequently.
Remove the pot from heat and let it set, you can add pepper at this time if you want it in there. Once the soup has cooled a bit, maybe 10 minutes you can add the heavy cream, you don't want to do this is the soup is piping hot or the cream will curdle, if you're unsure if the soup is cooled enough you can always temp in the cream.
Temping is when you slowly bring up the temperature of an ingredient, to do this you will take a bowl and a few spoonfuls of the hot soup, add a little cream, stir, add a little soup, stir, add cream, stir, etc until you have added all the cream, then slowly pour the mixture back into the main pot, stirring all the way.
Once the cream has been introduced put the soup back on a medium flame and bring to a light boil, just thoroughly heating the soup. Once the soup is brought to temperature it's ready to serve, I enjoy it with toasted sour dough bread! :D
This soup freezes well, but I never have enough left to freeze, good thing you get a lot of pulp from one pumpkin XD
I hope you guys like this one, and I'll be sure to add more as I fancy it up in the kitchen, if anyone tries this out LET ME KNOW HOW IT TURNS OUT!!!
Allergy warning – recipe contains dairy products
Try some of this luciously golden creamy pumpkin soup from the kitchens of
yoik******************************This is a pretty simple... though somewhat time consuming recipe for Pumpkin soup. It calls for fresh neck pumpkin, but you can easily use canned pumpkin, though I think it's better fresh. This recipe also has butter and heavy cream, but you can make it vegan by using vegetable oil spread and thicken it with corn starch or use soy cream, I've never cooked with soy cream, but I assume it behaves similar to dairy cream. You can also use chicken stock if you like meat, it's actually a versatile recipe. You DO however need a food processor or blender, especially if you use fresh pumpkin or it will turn out stringy, but that only effects texture, not taste.
Ingredients:
2 cups fresh pumpkin (or 1 15oz canned puree)
4 cups vegetable stock (I use powdered, if you use canned you may need to add salt, I find the powdered veggie stock to have enough salt for most applications)
1 cup Heavy Cream
3-4 TBSP butter
1/2 a white onion, diced or sliced (it'll be going into the food processor, so it doesn't matter)
1 TEA Cinnamon
1 TEA Dried Ginger
1/2 TEA Nutmeg
1/4 TEA Allspice
Pepper to taste (I like my soup peppery, I use like at least a teaspoon)
First off you'll need to get your pumpkin cooked, I use neck pumpkin. All you have to do is set a pot of water to boil, chop the pumpkin into equal sized chunks, removing the seeds, "guts" and skin. Cook for about 20 minutes depending on how large the chunks are. When the pumpkin is soft it's ready to go, just poke with a fork to check on it. Drain the pumpkin, measure out 2 cups, once it's cooled measure out your 2 cups and throw it in the food processor and make it a puree.
Freeze the rest, or make some pumpkin pie! Pumpkin EVERYTHING!
In a large stock pot melt the butter and toss in diced onions on medium to low flame. Sweat out the onions and don't rush this process, you want the onions to be just under caramelized, cook them for about 5 mins. Once the onions just start to cook add in your spices, cinnamon, ginger, nutmeg, and allspice. Let the flavors develop stirring frequently, you want the onions to become translucent, not caramelized.
Once the onion mixture is cooked through, about 10 minutes later, toss them in the food processor and blend till it's a puree. You may want to add a little stock to the mixture to help it spin while you pulverize it.
Back to the stock pot, throw in your stock and using a wooden spoon pull any spices off the bottom and sides that may be stuck to the pot. Once the stock is heated through add the onion puree and the pumpkin puree, stir the mixture until well blended. Bring the soup up to a light boil and let it cook for about 5 minutes on a boil, stirring frequently.
Remove the pot from heat and let it set, you can add pepper at this time if you want it in there. Once the soup has cooled a bit, maybe 10 minutes you can add the heavy cream, you don't want to do this is the soup is piping hot or the cream will curdle, if you're unsure if the soup is cooled enough you can always temp in the cream.
Temping is when you slowly bring up the temperature of an ingredient, to do this you will take a bowl and a few spoonfuls of the hot soup, add a little cream, stir, add a little soup, stir, add cream, stir, etc until you have added all the cream, then slowly pour the mixture back into the main pot, stirring all the way.
Once the cream has been introduced put the soup back on a medium flame and bring to a light boil, just thoroughly heating the soup. Once the soup is brought to temperature it's ready to serve, I enjoy it with toasted sour dough bread! :D
This soup freezes well, but I never have enough left to freeze, good thing you get a lot of pulp from one pumpkin XD
I hope you guys like this one, and I'll be sure to add more as I fancy it up in the kitchen, if anyone tries this out LET ME KNOW HOW IT TURNS OUT!!!
******************************Allergy warning – recipe contains dairy products
Category All / Tutorials
Species Unspecified / Any
Size 1000 x 741px
File Size 568.1 kB
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