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Give 'em pumpkin to talk about

Pumpkin cream soup recipe

By Flora Alapy



Photo Credit: Flora Alapy


Pumpkin season is here, and the only thing spooky is your cooking skills? Fret not! Here is a simple recipe to make the perfect autumn comfort soup. You can enjoy the orange goodness with 4-6 friends.


I hope the only thing haunting you this Halloween will be that sweet pumpkin scent!

Ingredients:

1 butternut squash (find the smallest one in store, even a tiny butternut squash will yield a lot of soup)

2 chicken stock cubes (vegetable stock can also work)

2 tablespoons of oil of choice (can be replaced with 20g of butter)

1 medium brown onion

1-2 cloves of garlic (of course, you can add more if you like)

200 ml single cream

Salt, white pepper (black pepper is fine) and nutmeg to taste



Preparation:

  1. Peel the pumpkin, scrape out the core, slice it into 2–3 centimetre cubes, and then fry it a little in the oven. (About 10 minutes on 200°C)

  2. Prepare no more than a litre of warm water and mix in the chicken stock cubes.

  3. Dice the onion and garlic into small pieces. Start by frying the onions first in your oil of choice (or butter). After a few minutes, when the onion starts turning translucent, add the garlic (the garlic will fry quicker than the onions due to its size, be careful as burnt garlic tastes bitter). Next, add the fried pumpkin and mix.

  4. Add the prepared stock and boil it for another 3-4 minutes on medium heat.

  5. Remove from the heat and puree with a stick blender. Next, place it back for two more minutes on the heat and add the single cream. Try adding the single cream in slowly, so you can monitor the consistency. If the mixture seems too watery, you can mix a tablespoon of flour into your single cream (make sure you mix it very well using a fork to avoid knots before adding it into the soup, and mix in rigorously).

  6. Season with salt, pepper, and nutmeg to taste.


Serving:

The soup is delicious on its own, but you can add toasted pumpkin seeds, grated cheese, or Croutons. You can also make your own croutons from toast: just cut into small cubes and fry in oil for a few minutes until nice and crunchy; you can season them to taste, for example, with garlic granules! Whatever you choose to season your homemade croutons with, make sure to add them to the bread at the very end as spices and herbs burn easily.


If you like this recipe, then you’ll be glad to know that most cream soups are easy to make, so long as you have a stick blender! Less festive but simpler options include broccoli and mushroom cream soups!

For the broccoli, use one broccoli head, slice it into smaller pieces, add enough water to cover it, and 1-2 chicken stock cubes.

For the mushroom, use one pack (chestnut mushrooms are preferred, but any will do). Clean and peel the mushrooms cut them up, (you can use the "trunk" of it too), and add just enough water to cover it, then mix in 1-2 chicken stock cubes.

Whether you work with mushrooms or broccoli, you follow the same steps after the vegetables cook; puree with a stick blender, mix in the single cream, season to taste with salt and pepper, and serve it with grated cheese and croutons.


I hope you will be trick-or-treating yourself with one of these recipes.


Have a SOUP-er October!




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