This is great for the holidays or just to make for dinner some night. It freezes great and you can make it the day before and just warm it up! I was always leary of pumpkin soup. Always thought pumpkin should be for breads or deserts but I am sure you will be surprised as I was to find how tasty this is! Kids love it!
Pumpkin Soup
Ingredients:
2 (3 pound) pumpkins - seeded, peeled, and cut into 1-inch cubes
4 cups water
1 cube chicken bouillon
2 teaspoons chili powder
1 cup heavy cream
1 tablespoon pumpkin pie spice
2 teaspoons ground ginger
2 teaspoons grated orange zest
Directions:
1.Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. You can use a stick blender and puree the soup right in the cooking pot.
2.Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.
*I have to triple this recipe for company or my family. This feeds about a family of 4-6.
Pumpkin Soup
Ingredients:
2 (3 pound) pumpkins - seeded, peeled, and cut into 1-inch cubes
4 cups water
1 cube chicken bouillon
2 teaspoons chili powder
1 cup heavy cream
1 tablespoon pumpkin pie spice
2 teaspoons ground ginger
2 teaspoons grated orange zest
Directions:
1.Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. You can use a stick blender and puree the soup right in the cooking pot.
2.Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.
*I have to triple this recipe for company or my family. This feeds about a family of 4-6.
1 comment:
It's funny to hear you say that you thought pumpkin should be for desert and breads, that seems to be common in America. Here in Australia pumpkin is a regular item on the dinner vegetables menu, and I was absolutely disgusted by the idea of a 'pumpkin pie'! I have since discovered that the varieties of pumpkin we buy here are not as sweet as the ones most commonly available there, and I think the types of pumpkin you use for sweets we actually call types of gramma, which I would consider a fruit, not even a veggie, though it technically is a veggie you wouldn't serve it with a roast. It all made so much more sence after that.
If you would like another take on pumpkin soup, here is a more traditional recepie in Australia, and my favourite recepie, which appears quite different to the one you used. Served with some nice bread it's very filling. Maybe not the healthiest meal ever invented, but good nontheless, and cheap to make. The trick will be finding a pumpkin to suit the flavour, I don't suppose Jap pumpkins are popular there.
http://www.bestrecipes.com.au/recipe/Pumpkin-Soup-L141.html
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