It’s the middle of the fall and the temperatures are starting to fall. Whose mouth doesn’t water when seeing the big orange pumpkins that invade the environment coming the end of October together with the witch and vampire decorations. Well, honestly, I had never thought about making them into a soup, since in my country these are synonym of crystallized fruit, and as far as I know, up north from my beloved Mexico, pies are quite popular. Therefore, it’s wasn’t until recently that I became more prone to this kind of indulgement for my tummy and that of my guests.
I prepared it with my allied gadget, but evidently it can be prepared on the stovetop with a pot and a blender or an immersion mixer.
Pumpkin Soup
To think about pumpkins make me think about Halloween. However, I am nowadays conscious that this fruit makes great contributions to the immune system. It makes sense now why it's so present all through the Fall.
- Chopping board
- Chef's Knife
- Big pot
- Immersion blender or blender
- Cooking Spoon
- 2 medium onions
- 1 clove garlic
- 50 g cooking oil
- 800 g pumpkin (cut into cubes)
- 100 g granulated sugar (optional)
- 750 g water
- Salt (pepper, and nutmeg to taste)
- Heavy cream (optional)
- Finely chop onions and garlic.
- In a pot with the cooking oil sauté. Then add the water, the pumpkin, and let it cook until tender. Season with salt, pepper, and freshly ground nutmeg.
- Take off the heat, add the sugar if you decided to add it, and put purée with blender or immersion mixer. The soup should be ready.
- To serve, some might want a creamier texture. For those, add a dash of cream which will also serve as decoration. I prefer mine without the dairy, but every person has different preferences.
- Bon appétit!
