Pumpkin Soup

20140326-155640.jpgokay i know that this is not a dessert post. This is not going to be something sweet. It’s just that i haven’t got the time to buy stuff for my baking ingredients. I don’t even have flour and i only got a little stock of sugar left in my house. I really need to do a grocery shopping. But anyway i’ve been making more savory food lately. Pumpkin soup is a great seasonal food. I used the spices i got in my house and they just add a whole lot of aroma and flavor.

First thing first is that i roast the whole pumpkin (i used a small pumpkin since i only had that. About 1kg) until it gets squishy. By roasting it whole it will gives it a nicer color and more sweetness to the soup.

20140326-160345.jpgi just take the nice fleshy bits. You could roast the seeds if you want.

Pumpkin soup ingredients:

20140326-160716.jpg chopped onion and garlic, roasted pumpkin flesh, spices and seasoning (i used oregano, cumin, coriander, nutmeg, salt and pepper), cream (i use it for presentation only) and vegetable stock (i forgot to put it in the picture)

20140326-161519.jpgsauté the onion and garlic in a little bit of oil

20140326-161815.jpgadd in the pumpkin and sauté it for a moment

20140326-162026.jpgadd in vegetable stock, let it boil then add the cumin, oregano, and coriander into the soup.

20140326-162936.jpgblitz everything up (i think that it’s best to use a hand blender but i don’t have one) and pour it back to the pan and let it boil again.

20140326-172315.jpg grate in the nutmeg and add pepper and salt to taste.
The soup is ready to serve. Serve them with a drizzle of cream and some croutons. I made a simple croutons by just tossing some stale bread with olive oil, salt, pepper, oregano and garlic powder and bake until crispy

20140326-173506.jpg

Now i think that cooking doesn’t really need any precise measurements such as baking. Feel free to add, eliminate, subtitute, or use any little or any more ingredients i’ve written. Experiment on your likings.

Pumpkin soup ingredients:
• Pumpkin (i use the little one about 1-2kg)
• 250ml vegetable stock
• 1 small onion
• 2 cloves garlic
• some spices (i use oregano, coriander, cumin, nutmeg)
• salt and pepper to taste
• cream for presentation
• croutons (just toss stale bread with olive oil/butter, salt, pepper, garlic powder, oregano, or any other spices you’d like to add and then bake until crispy)

How to make pumpkin soup:
1) Stab the pumpkin a couple of time and then put it in the oven for 1 hour depending on your pumpkin size. If you’re not sure just take out when they’re squishy.
2) Let cool and then scoop out the nice fleshy bits of the pumpkin.
3) Sauté onion and garlic in a little bit of oil for about a minutes, then add in the pumpkin.
4) Add in the vegetable stock and the oregano, coriander and cumin.
5) Blend the soup in a blender or with a hand blender until nice and smooth
6) Put them back on the pan and heat it until it boils again. Add in the freshly grated nutmeg, salt and pepper.
7) Serve the pumpkin soup with a nice drizzle of cream and croutons, garnish with a little bit of fresh parsley.

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One thought on “Pumpkin Soup

  1. Pingback: Chocolate Pumpkin Pie with Cinnamon Shortcrust Pastry | fmsweets

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