When you think of pumpkin, you probably picture a carved jack-o-lantern sitting on your front porch or a delicious pumpkin pie sitting on the Thanksgiving table. But did you know that pumpkin is also a great ingredient for soups? If you’re looking for a hearty and healthy soup recipe, look no further than pie pumpkin.
Ingredients:
- 1 medium-sized pie pumpkin
- 1 onion
- 3 cloves of garlic
- 4 cups of chicken or vegetable broth
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 cup of heavy cream
Instructions:
- Preheat your oven to 375°F. Cut the pumpkin in half and remove the seeds and pulp.
- Place the pumpkin halves on a baking sheet, cut side down, and roast in the oven for 45-50 minutes, until the pumpkin is tender.
- While the pumpkin is roasting, chop the onion and garlic. In a large pot, sauté the onion and garlic in a bit of olive oil over medium heat until softened.
- Add the chicken or vegetable broth to the pot, along with the salt, pepper, cinnamon, and nutmeg. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
- When the pumpkin is done roasting, scoop out the flesh and add it to the pot. Use a stick blender to puree the soup until it is smooth and creamy.
- Stir in the heavy cream and cook for an additional 5-10 minutes over low heat.
- Once the soup is heated through, serve hot and enjoy!
Nutritional Information:
One serving (1 cup) of this soup contains approximately:
- Calories: 120
- Protein: 3g
- Fat: 8g
- Carbohydrates: 12g
- Fiber: 2g
Cooking Time:
This recipe takes approximately 1 hour and 15 minutes to prepare and cook.
Equipment:
- Baking sheet
- Large pot
- Stick blender or regular blender
- Measuring cups and spoons
- Cutting board and knife
Serving Suggestions:
This soup pairs well with a crusty bread or a side salad. You can also top it with a dollop of sour cream or croutons for added texture and flavor.
Variations:
If you’re looking to switch things up, you can add in some other ingredients to this soup. Try adding in some cooked bacon or sausage for a savory twist, or some diced apples for a touch of sweetness. You can also experiment with different spices and herbs to find the flavor combination that suits your taste buds.
Substitutions:
If you don’t have pie pumpkin on hand, you can use canned pumpkin instead. You can also substitute the heavy cream with coconut milk or almond milk for a dairy-free option.
Storage:
This soup can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
Tips:
- Be careful when handling the hot pumpkin after it has been roasted.
- Use a stick blender for convenience, or let the soup cool and blend it in a regular blender in batches.
- Adjust the seasoning to your taste. You can add more or less salt, pepper, or spices depending on your preferences.
Notes:
This recipe is gluten-free and can be made vegan by using vegetable broth and a non-dairy milk instead of heavy cream.
Frequently Asked Questions:
Can I use a different type of pumpkin for this soup?
You can use other types of pumpkin, but pie pumpkin is the best choice because it has a sweeter and less watery flesh than other varieties.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time and store it in the refrigerator or freezer until you’re ready to reheat and serve it.
Can I freeze this soup?
Yes, this soup freezes well for up to 3 months.
Pie pumpkin is an underrated ingredient that can add a lot of flavor and nutrition to your soups. This recipe is easy to make and can be adapted to your preferences with different spices and additions. Give it a try and see for yourself how delicious and satisfying pumpkin soup can be!