Today I bring you a creamy pumpkin soup.
It’s their time, pumpkins, and I must confess that with each day I like to make more and more recipes with pumpkins.
They are a pain to cut and peel, but they taste really good. And for me, they have been a temptation… It seems that every week there is a pumpkin in the house.
As for cutting and peeling… well, keep reading, I have some great tricks that will make your life easier!
Cooking pumpkins will become a piece of cake.
How to make this Creamy Pumpkin Soup the best recipe ever?
1º Rule – Lots of love, as in everything in life. And I’m serious, that’s the main ingredient in any recipe!
2º Rule – Patience! Yes, cutting and peeling the pumpkin is a pain in the butt… Or it was! Check my tricks all the way at the end.
3º Rule – Spices, lots of them! They add a lot of flavors and there are some that go perfectly with this creamy pumpkin soup.
4º Rule – Coconut milk. It gives a lot of creaminess to this recipe and a boost of flavor.
5º Rule – Use seeds for a crunchy touch.
6º Rule – Understand exactly what the point of the pumpkin is. In this case, it’s better to be over than undercooked, hint hint.
7º Rule – Serve the creamy pumpkin soup with a nice slice of bread!
For this Creamy Pumpkin Recipe you’ll need:
- Powdered ginger
- Coconut milk
- Olive oil
What trick will make this recipe taste just right?
I have already explained all the rules above. But it’s important that you know you’ll need a blender, kitchen robot, or a powerful hand blender.
There’s nothing like mashing the ingredients well to make this soup super creamy and the perfect consistency!
You also need to reduce the pumpkin to puree, separate the liquid part from the solid part of the coconut milk, and, slice your bread so that it is ready to serve.
But that is the easy part!
Let’s check the step-by-step?
Creamy Pumpkin Soup
- ¼ Hokkaido pumpkin
- Olive oil to taste
- 1 sliced onion
- 2 garlic cloves
- Salt to taste
- Pepper to taste
- 1 tsp paprika (you can use smoked paprika, which is also great)
- ½ tsp cinnamon to taste
- ½ tsp nutmeg
- ½ tsp ginger to taste
- 1 can coconut milk
- Herbs to taste (I used basil, for decoration)
- Seeds to taste (I used sunflower seeds, for a crunchy touch)
- Start by cutting the pumpkin and peeling it
- Cut it into cubes and bake in a preheated oven at 200º for about 20 min.
- Remove from the oven and mash it, so that it becomes like a puree.
- In a pan, put a dash of olive oil.
- Once the oil heats up, add the onion and garlic and saute lightly.
- Add the pumpkin and the spices: salt, pepper, paprika, cinnamon, nutmeg, and ginger powder. Stir well.
- Separate the liquid part from the solid part of the coconut milk. Set the solid part aside.
- Pour the liquid part into the pan and mix it well into the mixture.
- Let it begin to boil, stirring occasionally, and turn off the heat.
- Pass the contents to a blender or a food processor and mash them. Or you can simply mash with the help of a hand blender.
- Pour the soup back into the pot and adjust the seasoning.
- With the heat turned off, add the solid part of the coconut milk and mix well.
- On the plate, add a drizzle of olive oil, seeds, and some herbs.
- Serve with a good slice of bread and enjoy!
- Make some holes in the pumpkin and put it in the microwave for a few minutes until it gets soft. This way you will be able to cut and remove the peel easily.
- Cut the pumpkin in halves or quarters and put it in the oven with the peel. When the pumpkin is cooked, it will be much easier to remove the peel and break or squash the inside.