Pumpkin soup is a perfect meal for chilly Autumn days. It’s satisfying and full of nutrients. There’s no better midday ‘pick me up’.
All pumpkin and squash varieties can be used to make a soup and warming Fall soups are the best way to squash (no pun intended! 🙂 ) midday hunger.
Classic sugar pumpkins are the most commonly used for soups, but for extra sweetness and rich texture, try Kabocha Squash or Honey Boat Delicata Squash.
Please note: you will need a hand blender.
– 1 kg pumpkin cut into chunks
– 600-700 ml of chicken or vegetable broth
(or enough to cover pumpkin chunks)
-salt to taste
-dried rosemary (2 teaspoons)
-cayenne pepper (1 spoon and some extra to sprinkle on top)
-100 ml of double cream
Please, cut ingredients in half if you’re using kabocha or other small squash.
Peel and cut the pumpkin into few cm chunks, add broth, salt to taste and cook stirring continuously until pumpkin gets tender. Add cayenne pepper and stir. Use hand blender to make consistency extra smooth. Pour double cream, stir, and bring soup the boil. Sprinkle it with dried rosemary, more cayenne pepper and serve.
Please note: if you’re worried it’s going to be too spicy, you can add less cayenne pepper.
You can scoop out the seeds from a nice looking pumpkin and serve your soup in a pumpkin bowl! Pictured above: Turban Squash used as a bowl.
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