Creamy Pumpkin Soup
I bought a big pumpkin about 1.6 kg recently from our wet market. I used some of it to make the pumpkin loaf cake (https://youtu.be/jc-pzAflzyI). Then I decided to use the leftovers to make this creamy pumpkin soup. The key is to roast the pumpkins as it is an excellent method for creating flavorful pumpkin puree. It can achieve a rich, creamy texture by caramelizing the sugar and retaining the moisture. It makes the pumpkins naturally sweet with a smoky aroma. This is a classic easy pumpkin soup made with fresh pumpkins. Of course, you can also use canned pumpkin puree if you find that more convenient and do not mind the lack of flavor. What adds the oomph to this creamy pumpkin soup is the garlic and onions. As the soup is already creamy, it is not necessary to add cream to make it thicker. However, you can replace the cream with butter for extra richness. I hope you give this soup a try and enjoy it as much as I do.
1. Preheat the oven at 400F or 200C.
2. Remove the pumpkins seeds and cut into big chunks. Place on a baking tray.
3. Cut the carrot into big chunks and add to the baking tray.
4. Cut the onion into quarters and add to the baking tray.
5. Cut the top of the garlic bulb off and place on the baking tray.
6. Drizzle with some olive oil or any suitable oil. Then sprinkle with salt and black pepper.
7. Bake for 40 to 45 minutes until the pumpkins are soft and tender. Remove the carrots, onions and garlic during midway.
8. Let the roasted pumpkins cool for a while then remove the flesh.
9. Add the pumpkin flesh, roasted carrots, onion and garlic into a soup pot.
10. Add the chicken or vegetable stock. Do not add all the chicken stock as you can adjust later to get the right consistency of the soup.
11. Blitz everything with a handheld blender until smooth and creamy. You can also use a blender.
12. Cook the soup over low to medium heat. Add salt and pepper to taste. If too thick, add more chicken or vegetable stock. I added close to 1 liter to get the consistency that I like. Simmer for just a while and adjust taste accordingly.
13. In the video, I showed you 3 ways of topping the soup just to give you an idea. You can also add any spices that you like such as ground cinnamon, pumpkin pie spice powder, ginger powder, cayenne pepper, curry powder and so much more. Personally, I love the bacon version with bacon fat and cayenne pepper. The heat adds a nice kick to the soup, and you can never go wrong with bacon.
[Total Servings = 8]
NUTRITION INFO PER SERVING (without toppings)
Total Carb = 4.4 g
Dietary Fiber = 1.1 g
Net Carb = 3.3 g
Calories = 19
Total Fat = 0.1 g
Protein = 0.5 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
