Quick and easy Pumpkin Soup

Super quick, super simple, super creamy! Dive into comfort with this velvety, quick and easy Pumpkin Soup recipe, boasting rich flavors and a silky texture. With just a handful of ingredients and straightforward steps, it’s the perfect cozy meal for any occasion.https://youtu.be/u4uuBmGSXpo?feature=shared

Making a quick and easy Pumpkin Soup

The addition of cumin in this quick and easy Pumpkin Soup recipe brings a warm, earthy flavor that perfectly complements the sweetness of the butternut pumpkin. As it infuses into the soup, it adds depth and complexity. The aromatic notes of cumin create a tantalizing aroma that will have your kitchen smelling irresistibly inviting.

Serves:

8-10 portions

Time to prepare:

20 min

Time to cook:

1 hour

Skills:

Sautéing & Emulsifying

Serves:

8-10 portions

Time to Prepare:

20 min

Time to cook:

1 hour

Skills:

Sautéing & Emulsifying

Ingredients & Tools

Ingredients

2 kg butternut pumpkin (cleaned)
5 cloves of garlic
extra virgin olive oil, generous amount
1 tbsp cumin, seed or ground
1 tbsp salt
water (or stock)

Tools

knife
cutting board
big pot
wooden spoon
strong hand blender

Useful guidelines

Wooden spoon

Using a wooden spoon (or plastic) is advised when cooking in metal pots and pans. If you use a metal spoon you are risking to damage your pots, especially when scraping the bottom like in this recipe.

Directions

Simply follow these steps in order to make this quick and easy Pumpkin Soup:

Step 1:

Wash the pumpkin, cut off ends and take out the seeds. Chop into cubes of about 3x3cm.

Step 2:

Peel and roughly chop the garlic.

Step 3:

Set your pot on the stove and add a generous amount of olive oil. The whole bottom should be covered.

Step 4:

Add the pumpkin and fry on a high flame until the bottom layer has a nice brown color. Avoid stirring too often as this will prevent the pumpkin from getting the desired color.

Step 5:

After a few minutes create a little whole in the butternut layer to add the garlic directly to the bottom of the pot. Fry for little bit to allow the aroma to fully develop.

Step 6:

Add the cumin to the pot, stir and fry for a couple more minutes.

Step 7:

Add water to deglaze. Make sure to use a wooden spoon and scrape the bottom of the pot to get all the good flavors into your soup.

Step 8:

Close with a lid and let simmer for 40 minutes to make sure that the peel of the pumpkin will be soft. Check by poking with a fork, if there is no resistance you are good to move on to the next step.

Step 9:

Take the pot off the stove and use a strong hand blender to blitz the soup until smooth. If the consistency is to thick, slowly adda bit more water.

Step 10:

Once your soup is completely smooth, add some olive oil while blending to make it extra creamy!

Step 11:

Garnish with some fresh spring onion just before serving. It goes well with a fresh slice of bread, butter and a bit of aged cheese (like parmesan for example).

Storage

Best served fresh though it’ll keep for 2 days when stored in the fridge. If you make a big batch, you could even freeze individual portions for a quick meal in the future.