Pumpkin has numerous health benefits. It is rich in vitamins including vitamin A, vitamin C, vitamin E, and vitamin B2. It also has a variety of minerals including potassium, copper, manganese, and iron. Healthwise, consuming pumpkin reduces your risk of chronic diseases and cancer, boosts your immunity, protects your eyesight and heart health, and may help promote weight loss. It may also improve your skin and is incredibly easy to add to your diet to boot. Here are some simple delicious pumpkin soup recipes to warm you up.
Recipe 1: Boiling method
- 6 cups chicken broth
- 4 cups pumpkin puree
- 1 cup chopped onion
- 1 clove of garlic, minced
- 1 bunch of fresh parsley, chopped
- 5 shole black peppercorns
- ½ cup whipping cream
- Chopped fresh thyme
- Salt to taste
Boil chicken stock, pumpkin puree, onion, garlic, salt, thyme, and peppercorns in a large pot. After it boils, lower the heat and simmer uncovered for 30 minutes.
Let it cool then blend in small batches until smooth. You can also use a food processor.
Return the soup to the pan and simmer it on low heat for about 30 minutes.
Stir in the heavy cream.
Serve the pumpkin soup in bowls with garnish to taste.
Recipe 2: Baking method
- 2 medium-sized pumpkins (size and quantity depending on how many you want it to serve)
- 2 cups vegetable broth
- 2 medium shallots
- 3 garlic cloves, minced
- 1 cup coconut milk
- ¼ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Oil to fry and coat
Preheat the oven to 175°C and line with a baking sheet.
Cur off the tops of the pumpkins then halve them. Scoop out the seeds and stringy bits.
Brush oil on the flesh of the pumpkins then place them in the oven with the peels on the top and the soft flesh on the inside.
Bake for about 45-50 minutes or until it’s soft and a fork easily pierces the skin/peel.
Remove from the oven and let it cool.
Peel away the skin and slice the soft pumpkin into smaller pieces.
Add oil to a large saucepan and heat. Add shallot and garlic and cook until slightly browned or translucent.
Add remaining ingredients including the pumpkin and broth to the pan and bring to a simmer.
Let it cool then transfer to a blender or food processor or use an immersion blender to puree the soup.
Cook the mixture over low to medium heat for about 5-10 minutes.
Taste and adjust seasonings as needed. Serve the pumpkin soup in bowls.
Recipe 3: You do you
- Your preferred ingredients when frying (onions, garlic, shallots, peppers, ginger, etc.)
Thoroughly wash the pumpkin. Split it open and remove the seeds and stringy bits.
Slice it into quarters and boil until the peels are soft.
When done, don’t pour out the remaining water, you can use it as vegetable broth.
Let it cool then carve out and slice the inner bits.
Add oil to a pan and fry all your preferred ingredients (garlic, onions, shallots, etc.)
Add the pieces of boiled pumpkin and fry for a few minutes.
Add the broth and let it simmer.
Let it cool then blend the soup until it’s smooth with no lumps.
Simmer the resultant soup on low to medium heat for 5-10 minutes. Add your choice of cream if you wish.
Serve the pumpkin soup in bowls. Enjoy.
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