Easy Pumpkin Soup Recipe Ideas
Pumpkin soup is something most people think of with a lot of love and happiness. It has a homely feeling to it, and it is one that goes beyond Halloween and speaks of family and togetherness. Best of all, once you find some easy pumpkin soup recipe ideas, you will observe that you can eat this soup all year round.
One of the great things about pumpkin is that it can easily be frozen, meaning you can keep it for months. So, although it may be hard to find after Halloween, you don't have to go without it for the whole year.
How to Freeze a Pumpkin:
Before getting into one of the easy pumpkin soup recipe ideas, you should learn how to freeze pumpkin. The best way to do this is to make puree out of it, which is best one with non-grainy, sweet pumpkins, known as pie pumpkins. Make sure they are orange and firm, not bruised, and around six inches across. Wash them and cut them in half, after which you scoop out the strings and seeds. Roughly chop them and put them in a bowl with a few inches of water, then microwave it until it's soft (about 30 minutes). If you use the stove, you'll have to cook it for around an hour.
One soft, scoop the flesh out, and then puree it. Put it in Ziploc bags or other similar containers until you want to make a pumpkin soup. Then, you can use it frozen, or you can thaw it by leaving it out for a few hours. That really is all there is to it.
The list of easy pumpkin soup recipe ideas is pretty much endless. Below is just one example of an easy to cook soup that you and the family can enjoy all year. The following recipe is enough for four people, and you can make it a day before and reheat if you want.
Smoked Paprika Pumpkin Soup:
The ingredients are:
- 1 1/4 lbs of pumpkin puree
- 1 chopped yellow onion
- 2 tbsp of butter
- 1/4 cup of light cream
- 1/2 cup of water
- 1/2 cup of milk
- 2 cups of vegetable or chicken broth
- 1 green apple, cored, peeled, chopped
- 1/4 tsp of ground cumin
- 1 pinch of cayenne pepper to taste
- 2 minced garlic cloves
- 1/2 tbsp smoke paprika
- 1 sprig of fresh sage
- 1 tsp of fresh thyme
- Salt and pepper to taste
- Start by getting a big pan and melting the butter, then adding the onions and garlic.
- Cook and stir for about four minutes, then add paprika, cumin, and cayenne and stir for 60 seconds.
- Add the chopped apple and pumpkin puree.
- Add broth and water and mix together, then season the soup.
- Bring to a boil, lower the heat, partially cover the pan. Leave to simmer for 20 minutes, then puree it until smooth.
- Add milk and cream, and stir.
- Add salt and pepper to taste, and then serve hot. You can garnish with parsley sprigs and a swirl of cream to make the soup have that restaurant-style quality.
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