What To Serve With Pumpkin Soup And How To Make It
This is a easy, beautiful, and creamy soup filled with the flavors of fall. It pairs with so many different dishes.
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Ingredients
- 5 cups of fresh pumpkin puree
- 3 cups of vegetable broth
- 3 tablespoons butter
- 1 medium onion diced small
- 1/2 teaspoon freshly grated ginger
- 1/2 teaspoon cardamom
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon ground curry
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups heavy cream
Instructions
- Make pumpkin puree - use an immersion blender to make it extra smooth.
- Melt the butter in a 6-quart Dutch oven. Chop up the onion into a fine dice and add to the pot. Sprinkle with a little salt to help the onions release their moisture and begin to brown.
- Cook the onions for 10 minutes on medium heat, stirring often until they caramelize (turn translucent and light brown).
- Add the grated ginger and stir for about one minute.
- Add in the pumpkin puree. 5 cups of it. Put all the seasonings in too and stir well.
- Partially cover and let simmer for 15-20 minutes.
- Pour in the heavy cream and stir.
- Serve hot and enjoy!
Notes
Here is
To make this dish dairy free you can leave out the cream at the end or substitute coconut milk (full fat is best)
I used a bright red warty-looking pumpkin to roast, they have a wonderful sweet flavor.
Fresh ginger really makes the flavor of the pumpkin come alive, but you can substitute ginger powder.
This is just the right amount of cayenne to make the soup with warm spice. If you don't like heat, just leave it out.
I have garlic in the pictures for this recipe and sometimes I add it and sometimes I don't. I did not put it in this batch of soup and it was delicious.
Homemade vegetable broth is what I usually use for soup, but you could add a low-sodium chicken broth.
I love the texture the little caramelized onions add, but if you prefer a smooth soup, then use the immersion blender before you add the cream.
Servings: 8 people