Homemade Pumpkin Soup
Enjoy your very own Homemade Pumpkin Soup. Healthy homemade soup is a great way to get in a great amount of vitamins and nutrients all in one tasty meal. This soup packs in all of the great nutrients of pumpkin meat, pumpkin seeds, ginger and other great spices like cinnamon, into a bowl of warm sunshine. The soup is also topped with spiced creme fraîche, and tarragon oil as well as the roasted pumpkin seeds. This would be an excellent vegetarian food to make too, since there is no meat in it at all. You could try making this pumpkin soup vegan, which means there would be no dairy in it. One way you could try to do this is by substituting the cream in the soup for coconut cream. The creme fraîche might be a little harder to achieve as a vegan recipe though. Enjoy this and many more of our easy soup ideas right here on our website, and check back for new recipes.
This is a printable recipe.
For the Soup:
2 lb. pumpkin, peeled halved lengthwise, seeded and cubed
2 Tablespoons vegetable oil
1/4 thinly sliced onion
1 Tablespoon golden brown sugar
1 teaspoon minced fresh ginger
1/2 teaspoon cinnamon
2 garlic cloves, coarsely chopped
5 cups vegetable broth
1 cup 35% cream
1/2 teaspoon Salt
1/2 teaspoon Pepper
Toasted Pumpkin Seeds:
1/4 cup pepitas (pumpkin seeds)
1 teaspoon olive oil
Spiced Crème fraîche:
1/2 cup sour cream
1/4 cup buttermilk
pinch ground nutmeg
pinch ground cumin
Black pepper to taste
Salt to taste
1/2 cup Vegetable oil
1/2 bunch of fresh tarragon
1/4 bunch of parsley
Salt to taste
1.Using a paring knife, remove peel from pumpkin; discard peel. Remove seeds using a spoon. Cut into 2-inch pieces.
2.Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon.
3.Cook until onion is tender, about 5 minutes. Add squash and 5 cups vegetable broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 25 minutes. Or until the pumpkin is soft
4.Working in batches, purée soup in blender. Return soup to pot. Season well with salt + pepper Bring to simmer, add the 35% cream, if too thick, add more stock until the desired consistency is reached
5.Ladle into bowls. Sprinkle with pepitas, croutons and drizzle with the crème fraiche + tarragon oil.
For the Pepitas
1.In a Pan add the olive oil, pepitas and toast for 1 min or until golden brown.
Spiced Crème Fraiche
1.In a bowl, stir together sour cream and buttermilk.
2.Add the spices and stir with a whisk to combine, transfer to an airtight container or cover bowl with plastic wrap and refrigerate until chilled, use within 1 week.
1.Blend the fresh herbs with the oil, season and save it for serving
Nutrition Facts for: Pumpkin Soup from DISH Cooking Class From Grandmother's Kitchen
Ingredients: Fresh Pumpkin, vegetable oil, onion, golden brown sugar, fresh ginger, cinnamon, garlic cloves, vegetable broth, 35% cream, salt pepper, pumpkin seeds, olive oil, sour cream, buttermilk, nutmeg, cumin, fresh tarragon, parsley.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 10 servings. * Per Serving: Calories 249, Calories from Fat 185, Total Fat 20.6g 32%, Saturated Fat 5.8g 29%, Cholesterol 10mg 3%, Sodium 774mg 32%, Potassium 432mg 12%, Carbohydrates 12.7g 4%, Dietary Fiber 3.2g 13%, Sugars 5.2g, Protein 5.6g, Vitamin A 288%, Vitamin C 11%, Calcium 9%, Iron 16%
This recipe comes to use from Dish Cooking Studio in Toronto, Canada.
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