Creamy pumpkin autumn soup
Autumn and a pumpkin soup
It is a pumpkin season. Unfortunately, the rest of my family isn’t exactly crazy about them. However, I adore the aroma coming out of the oven when I roast it.
I always have to come up with new ideas to deceive them into eating at least a plate of pumpkin soup.
components
- 700 gr pumpkin
- 150 ml neutral cream
- 2 granny smith apples
- 2 1/2 cups chicken broth
- 1 onion
- 1 teaspoon olive oil
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- salt, pepper
Instruction
- Heat the oven to 200°C. Slice pumpkin to 5 cm cubes and roast it in the oven for 12-15 minutes. When roasted (browns and softens) pull it out of the oven and set aside to wait for its turn.
- Clean and grate apples in the meantime.
- Heat the pot with olive oil, add onion and stew it until it browns.
- Add apples, salt and stew for 2 minutes. Add pumpkin. Pour chicken broth and let it boil.
- Lower the temperature of the burner, cover the pot and cook for another 10 minutes. When it’s done (everything softens), remove it from the burner.
- Put the content from the pot into a blender and mix it until it becomes pulpy.
- Put the content from the pot into a blender and mix it until it becomes pulpy.
- Put the mixed mass back into the pot and add the rest of the ingredients (cinnamon and nutmeg) and neutral cream, cook it in a covered pot for approximately 3 more minutes.
- Serve and decorate it as you like (you can add some roasted pumpkin seeds on the top).
That is how this recipe was created, creamy autumn pumpkin soup.
Pumpkin soup
My pumpkin looked like this:
Maja the Fit Gourmet described the pumpkin world here, and, according to this, my pumpkin has something from every group… some green as kabocha, orange as hokkaido… but I think it is basically a kabocha.
If someone thinks I am wrong, please correct me.
How did I neutralize the pumpkin flavor which is not my family’s favorite?
I added some apples, it is best to use Granny Smith.
Then I spiced it up, using cinnamon, nutmeg and a neutral cream at the end.
Now, what it looked like step by step:
First, I cleaned the pumpkin, which should look like this:
Then I sliced it into cubes.
I put it in the oven and roasted at 180°C for approximately 12-15 minutes (depending on the size of the pumpkin). Personally, I prefer it well-done. When you are already roasting pumpkin, it is also a chestnut season, so you can put them into the oven at the same time (kids will love roasted chestnut).
I chopped some onion, grated apple, added roasted pumpkin and stewed it.
Afterwards, I added some seasons.
Next, add some chicken broth, and cook it all together for some time.
Then I put it all into my blender, I wrote about it here.
After adding some neutral cream, I cooked it some more:
Served and decorated.
We successfully warmed up with this delicious soup. Even the ones who don’t like pumpkin gladly eat it.
You might not know:
- The original, carved ‘pumpkin’ into which you can put a candle (jack-o’-lanterns) was made of beet and potato, and was first made by the Irish. They were lit to chase the evil spirits away. The Irish immigrants brought this custom to America.
- Pumpkin soup originally comes from the African cuisine (Mozambique and Namibia).
- The biggest pumpkin in the world was about 1.5 m u wide and weighted 816 kg in Minnesota in 2010.
- The biggest pumpkin pie weighted about 900 kg. Pies were once made by simply cutting off the top of the pumpkin, putting out seeds, and fill the hole with milk, seasons and honey. Then it would be covered by hot ash and baked.
- Pumpkin flower is edible.
- Every pumpkin has approximately 500 seeds, and it takes it 90 and 120 days to grow.
- 90% of pumpkin is water, so it is great when you’re on a diet.
- It is classified as fruit.
- There are 45 different species of pumpkin.
Apart from a great soup,
it is also a nice decoration for your home.
