Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, cream of pumpkin soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Cream of Pumpkin Soup is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Cream of Pumpkin Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.
To get started with this recipe, we have to prepare a few components. You can have cream of pumpkin soup using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Cream of Pumpkin Soup:
- Prepare 1 small Pumpkin
- Take 1 lb Pancetta (or bacon ends)
- Take 2 large Russet Potato
- Prepare 1 Sweet Onion
- Take 1/2 stalk Celery
- Prepare 2 Carrot
- Prepare 2 clove Garlic
- Take 2 cup Heavy Cream (or canned milk)
- Get 2 tbsp Kosher Salt
- Prepare 1 pinch cinnamon, cloves, allspice (to taste)
Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Directions Peel pumpkin, cut into chunks, add a chunk of butter onto pumpkin and steam until fully cooked Add in cooked pumpkin into Ventray Blender, add in milk, cream and sugar, blend using soup mode or high speed until soup texture reached. Make This Recipe With: Combine pumpkin with mixture, stir well. The cream of pumpkin soup tends to get very thick, you can add a bit more milk if that happens.
Instructions to make Cream of Pumpkin Soup:
- Preheat oven to 350°F. Cut and remove the top and bottom of the pumpkin (jack-o-lantern sized discs) core out pulp and seeds, discard insides. Bake pumpkin for 2 hours at 350°F with 2 quarts water in the roasting pan to keep it moist. Cover with aluminum foil.
- Peel potatos. Cut potatos and pancetta into 1cm cubes and proceed to cook them into a hash in a skillet on a medium low flame, stirring and tossing frequently until all grease is extracted from the meat. Strain, save the grease and set the hash aside.
- Mince garlic and onion, chop celery thin, width-wise, and grate carrots in a cheese grater. Coat a hot non-stick pan over a medium high flame with a bit of the grease from the hash and add garlic and onion. Add carrot and celery once the onions become transparent, cook until softend.
- Peel and mash pumpkin and add all ingredients except cream to a large pot, add baking water and additional water (if needed) to submerge all ingredients, cover and cook over a medium flame for an hour, stirring occasionally. If ingredients haven't softened into a partially homogenous mixture, use a hand mixer to blend to the desired consistincy.
- If you intend to freeze or conserve the soup in any way, do it now. Otherwise add cream, serves 12. Garnish with scallions or fresh parsley.
Cream of Pumpkin soup Jamaican style is a smooth, rich, mildly flavored milk based soup served warm without any frills required. Serve it to start off a gourmet meal or in a large bowl with a dinner roll on the side. In a large saucepan, saute onion in butter until tender. Sometimes a simple Pumpkin Soup can also be very comforting. You don't need any fancy ingredients.
So that is going to wrap it up with this exceptional food cream of pumpkin soup recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
