How To Make Creamy and Spiced Pumpkin Soup
Here the pumpkin season lasts from October to December. When selecting a pumpkin for eating, make sure the skin is hard, and the base is the same color as the rest of it. Must be hard to touch, and there is no leaking.
|Prep time||Cook Time||Rest Time||Total Time|
|5 min||10 min||-||15 min|
Because pumpkin season is limited, you can substitute an equal amount of the more readily available butternut squash if you can’t find any pumpkin.
If you like a little bit of hot spice, sprinkle some chilli flakes on top of your soup. If you’re preparing for a dinner party or visitors, drizzle with olive oil or your favorite flavored oil (such as rosemary or garlic).
You may prepare a larger batch of soup and freeze it for up to 3 months. Allow the soup to defrost in the refrigerator and you’ll have a great meal ready in a matter of minutes. Serve the hot pumpkin soup with croutons and, if desired, goat cheese. After a dreary fall day, this delicacy will undoubtedly warm you up.
Roughly chop the pumpkin flesh and celery sticks.
In a food processor, whiz the pumpkin flesh until nearly smooth.
Add the celery, garlic, and seasonings and whiz for 40 seconds more. Pour into a big pan.
Mix with the the vegetable stock and coconut milk then bring it to a boil. Cover and simmer for 15 minutes.
After 15 minutes remove from the heat and blend until smooth, working in batches if necessary.
Season to taste if need and ladle into warmed soup cups.
Season with pumpkin seeds and freshly ground black pepper to taste and serve while hot with crusty bread.
Enjoy, Good Appetite!