Pumpkin soup

A popular dish in many homes during the fall and winter is pumpkin soup, which is cozy and warming. This soup can be eaten as an appetizer or a main course and is made from pureed pumpkin and a range of savoury ingredients like onions, garlic, and herbs. Both adults and children love it because of its rich, creamy texture and the pumpkin's inherent sweetness. Pumpkin soup is the ideal option if you want to stay warm on a chilly evening or just have a delicious and satisfying supper.

Ingredients

• 2 onions, finely chopped
• 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
• 150ml double cream
• 2 tbsp olive oil
• 700ml vegetable stock or chicken stock

For the croutons

• handful pumpkin seeds
• 4 slices wholemeal seeded bread, crusts removed
• 2 tbsp olive oil

Steps

• In the first step, a big saucepan needs to be heated over medium heat with 2 tablespoons of olive oil. When the oil is hot, add two finely chopped onions to the pan and sauté them gently for 5 minutes, stirring regularly, until they soften but do not brown.

• After that, add 1 kg of chunked pumpkin or squash to the pan. As the pumpkin begins to soften and turn golden, stir well and simmer for a further 8 to 10 minutes. To avoid sticking, stir occasionally.

• Add some salt and pepper to taste and 700 ml of either chicken or veggie stock to the pan. The mixture should be heated to a boil, then simmer for 10 minutes, or until the pumpkin is extremely mushy.

• Once the pumpkin is tender, stir in 150 ml of double cream and bring the dish back to a boil. After that, purée the soup with a hand blender until it is silky and creamy. The soup can be strained through a fine sieve for an extra-smooth consistency. For up to two months, this soup can be frozen.

• Cut four pieces of wholemeal seeded bread into small squares to use as croutons.

• In a frying pan over medium heat, warm 2 tablespoons of olive oil. The bread squares should be added to the heated oil and fried until they begin to get crunchy.

• In the same skillet as the croutons, add a handful of pumpkin seeds and cook, stirring occasionally, for a few minutes, until the seeds are toasted. They are prepared and can be kept in an airtight jar for up to a day.

• Serve the soup with the croutons and seeds on top after reheating it if necessary and seasoning it to taste. If needed, add a bit extra olive oil. Enjoy!

These instructions will result in a tasty and filling pumpkin soup that is ideal for a cosy fall or winter lunch. A healthful and pleasant soup is created by combining creamy pumpkin, aromatic onions, and tasty stock. Every bite has more texture and crunch thanks to the inclusion of crunchy croutons and roasted pumpkin seeds, and the drizzle of extra virgin olive oil on top gives it a fancy look. Whether you're searching for a filling lunch or a hearty dinner, this pumpkin soup is sure to do the trick. You can also eat it whenever you're craving a hearty, warming meal because you can freeze it for up to 2 months.

Enjoy With This Delicious Recipe !

For anyone looking for a great and healthy meal, this recipe is a must-try. It's ideal for any occasion because to its special flavour combination and wholesome components. Try it out, and then let us know what you think in the comments section.