Pumpkin soup
This pumpkin soup features a rich, creamy texture enhanced by aromatic spices like coriander and cumin, making it a comforting dish for chilly evenings. The addition of light sour cream adds a smooth finish, perfect for a warming meal.
Cook time 40 min
Prep time 10 min
Ingredients:
2 tbsp olive oil1 onion
1 leek
2 garlic cloves
1 tsp dried coriander
1 tsp ground cumin
1 tsp ground nutmeg
8 cups pumpkin
1 potato
4 cups chicken gravy
1/2 cup light sour cream
This recipe for pumpkin soup combines the rich, creamy texture of pumpkin with aromatic spices and a hint of light sour cream. It’s a comforting dish perfect for chilly evenings or a warm, hearty lunch.
Instructions:
- Begin by peeling and cubing the pumpkin and potato. Chop the onion, clean and chop the leek, and mince the garlic.
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and leek to the pot. Cook for about 5-7 minutes, stirring occasionally until they are soft and translucent.
- Add the minced garlic, dried coriander, ground cumin, and ground nutmeg. Stir well to combine and cook for another minute until fragrant.
- Add the cubed pumpkin and potato to the pot. Stir everything together so that the vegetables are coated with the spices.
- Pour in 4 cups of chicken gravy. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
- Let the soup simmer for about 25-30 minutes, or until the pumpkin and potato are very tender and easily pierced with a fork.
- Once the vegetables are tender, use an immersion blender to purée the soup until it's smooth. Alternatively, you can transfer the soup to a countertop blender in batches, blending until smooth and then returning it to the pot.
- Stir in the 1/2 cup of light sour cream until it's well incorporated. This will add a creamy texture to the soup.
- Taste your soup and adjust the seasoning if necessary, adding salt and pepper as desired.
- Ladle the soup into bowls, and serve hot. You can garnish with a dollop of sour cream, a sprinkle of fresh minced parsley, or some toasted pumpkin seeds for added texture and flavor.
Enjoy your homemade, aromatic pumpkin soup. It's an excellent meal for any occasion, offering warmth, comfort, and a burst of flavors in every spoonful. Serve with crusty bread or a side salad for a complete meal.
Pumpkin soup FAQ:
The soup should simmer for about 25-30 minutes, or until the pumpkin and potato are very tender and easily pierced with a fork.
You can substitute chicken gravy with vegetable broth or chicken broth for a similar flavor profile, keeping it vegetarian if needed.
Store leftover pumpkin soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months; just make sure to leave some headspace in the container for expansion.
Yes, you can use canned pumpkin puree. Use about 2-3 cups of pumpkin puree and reduce the simmering time to about 10-15 minutes, as it’s already cooked.
The soup is done when the pumpkin and potato are very tender and can be easily pierced with a fork. This ensures a smooth puree in the blending step.
Cooking Tips:
- For a vegetarian version, substitute chicken gravy with vegetable broth.
- Use a sugar pumpkin or butternut squash for the best flavor.
- Consider roasting the pumpkin and potato beforehand for a richer, deeper flavor.
- If the soup is too thick, you can thin it out with a bit more broth or water.
- Top the soup with toasted pumpkin seeds for added texture and flavor.
Nutrition Facts
6 ServingsCalories 200kcal
Protein 4.96g
Carbohydrates 33g
Fiber 3.02g
Sugar 8g
Fat 11g
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