Cream of Pumpkin Soup Recipe
Description:
Cream of Pumpkin Soup is a comforting, smooth, and hearty dish perfect for cold winter evenings. Made from roasted pumpkin, garlic, and a dash of black pepper, this soup is full of flavor and nutrients. A splash of fresh cream gives it a rich, velvety texture, while the addition of optional spices, like cinnamon, enhances its warm, aromatic flavor. This simple and healthy soup can be served as an appetizer or a light snack.
Cuisine: European
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai/Pumpkin) | 200 grams |
| Vegetable stock or water | 2 cups |
| Garlic | 2 cloves |
| Black pepper powder (freshly ground) | 1/4 teaspoon |
| Fresh cream | 100 ml (low-fat cream can be used) |
| Extra virgin olive oil | 1 tablespoon |
| Salt | To taste |
Preparation Time
| Time | 10 minutes |
Cooking Time
| Time | 20 minutes |
Instructions
-
Roasting the Pumpkin:
Begin by preparing the pumpkin (Kaddu/Parangikai). For this recipe, you can either roast the pumpkin in the oven or cook it in a pan for a quicker, equally delicious result.- Heat a tablespoon of olive oil in a pan over medium heat.
- Add the garlic and sauté it for a minute until fragrant.
- Add the chopped pumpkin pieces to the pan and stir fry them until the pumpkin becomes soft and tender. The roasting will bring out a slightly sweet aroma from the pumpkin. Cook for around 10-12 minutes.
-
Let the Pumpkin Cool:
Once the pumpkin is soft and roasted, remove it from the heat and allow it to cool down completely. -
Blending:
In a blender or food processor, add the roasted pumpkin, garlic, vegetable stock (or water), fresh cream, and black pepper. Blend the ingredients together until smooth and creamy. -
Adjust Consistency:
Depending on your preference, you can adjust the soup’s consistency by adding more vegetable stock or water if it is too thick. Blend again to ensure a creamy texture. -
Final Touches:
Pour the blended soup back into a pot and bring it to a quick boil over medium heat. Stir occasionally to prevent it from sticking to the bottom. -
Serve:
Once it is boiling and well-heated, pour the soup into bowls. Garnish with freshly cracked black pepper on top for an extra burst of flavor. Optionally, you can also sprinkle some fresh coriander leaves to enhance the taste and appearance of the soup.
Serving Suggestions
This creamy pumpkin soup can be enjoyed as a stand-alone appetizer or served alongside other comforting dishes. Try pairing it with:
- Penne Pasta in Spinach Basil Sauce: A perfect side dish for a balanced meal.
- Garlic Bread with Herb Butter: A crispy and buttery companion to dip into the creamy soup.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 2g |
| Carbohydrates | 25g |
| Dietary Fiber | 5g |
| Sugars | 5g |
| Fat | 8g |
| Saturated Fat | 1g |
| Sodium | 200mg |
| Vitamin A | 120% of daily value |
| Vitamin C | 15% of daily value |
| Calcium | 4% of daily value |
| Iron | 6% of daily value |
Tips for Best Results:
- Roast the pumpkin in a pan for the best flavor: While oven roasting works well, cooking the pumpkin in a pan brings out a slightly caramelized, deeper flavor that complements the sweetness of the pumpkin.
- Spices: You can add a pinch of cinnamon or nutmeg for a warm, seasonal twist to the soup.
- Consistency: If you like your soup thicker, reduce the amount of vegetable stock. For a lighter, more liquid soup, simply add more stock or water.
Enjoy this Cream of Pumpkin Soup as a comforting appetizer that brings the cozy flavors of fall or winter into your kitchen, with the option to adjust flavors and textures to your preference.
