Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cream of pumpkin soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Cream of Pumpkin Soup is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Cream of Pumpkin Soup is something which I’ve loved my entire life.
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
- Get 1 lb Pancetta (or bacon ends)
- Prepare 2 large Russet Potato
- Take 1 Sweet Onion
- Take 1/2 stalk Celery
- Get 2 Carrot
- Get 2 clove Garlic
- Prepare 2 cup Heavy Cream (or canned milk)
- Get 2 tbsp Kosher Salt
- Get 1 pinch cinnamon, cloves, allspice (to taste)
Watch how to make the best pumpkin soup in this short recipe video! This creamy (yet cream-less) soup features incredible roasted pumpkin flavor. This Pumpkin Soup recipe is quick, cheap and very easy to make. Cream Of Pumpkin Soup Jamaican style.
Steps 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.
This soup is also a great way to use roasted pumpkin, if you happen to have that at hand. When the soup is simmering, whip the cream until soft peaks form. I prefer a whisk rather than electric mixer because whisking by hand guarantees even result and I can better. It's warm and comforting on a chilly Fall evening. I adapted it from a recipe I found on another website years ago.
So that is going to wrap it up for this special food cream of pumpkin soup recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
