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 soup recipe idea is a great way to use your pumpkin harvest. You can feel good about getting some pumpkin into your diet, and this easy dinner idea uses brown sugar, cinnamon and fresh ginger that compliments this winter squash. Fall is the best time of year, and what better way to celebrate the fall harvest is with this lovely pumpkin soup recipe idea. This creamy pumpkin soup is a family-friendly meal idea that the whole family will love. This homemade pumpkin soup recipe is good served all on its own, especially if you take advantage of the toasted pumpkin seeds, the spiced creme fraiche, and the tarragon oil. This homemade pumpkin soup is an easy dinner idea will plenty of flavor, and a soup recipe idea you will want to make more than once. This is just one of the soup recipe ideas that you will find at the Grandmothers Kitchen site.
Winter squash is available in a variety of shapes and colors throughout the year at your local grocery store and health food stores. Winter squash can be roasted on their own with some olive oil and seasoned afterwards with some flax seed oil and tamari. Winter squash although not on the EWG Dirty Dozen list, they do rank 25 on the full list for pesticide residues. So while winter squash is not at the top of the Dirty Dozen list, when possible it is always a good idea to eat organic winter squash. Organic winter squash supports health soil and uses no pesticides or chemicals in this farming method.
When you think of a healthy diet, it is one that has a variety of fruits and vegetables, and one that contains a rainbow of colors. With that said pumpkins with their wonderful orange color are squash that is a rich source of nutrients, to include unsaturated fat, antioxidants, and dietary fiber. And if that weren't enough, you can roast up the pumpkin seeds for even more added nutrition. Pumpkin seeds are a natural and healthy source of protein, along with other vitamins and minerals, to include zinc. Pumpkin seeds have half of the recommended daily amount of zinc, which is even more reason to include them in your diet. Pumpkins are considered a winter squash, and starting in the fall is when you will see them in abundance at grocery stores, farmers markets and health food stores. Field pumpkins, are the variety that is popular for use as jack o' lanterns and have a dry, flavorless flesh. Field pumpkins can be used for baked tureens for soup recipe ideas, but this variety of pumpkin is better left for carving and decorating.
Some varieties of pumpkins can be roasted or turned into soup recipe ideas like this homemade pumpkin soup recipe. You will find a variety of pumpkin winter squashes to include the Blue Hokkaido, and the Red Kuri, each with a lovely hue all of their own. Sugar pie pumpkins are sweet pumpkins that are great for eating and can be used similarly to an Acorn Squash. The smaller winter squash pumpkins can be hollowed out, then roasted in the oven until tender. You want to look for pumpkins that are labeled as sweet, sugar, or as cheese pumpkins. Pumpkins can be used in your easy dinner ideas and can be baked, mashed, roasted or pureed. **
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.
Learn MORE at Grandmother's Kitchen
To help with slow website load, we have put all photos for this article here: View photo gallery.