Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, cream of pumpkin soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cream of Pumpkin Soup is one of the most popular of recent viral foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Cream of Pumpkin Soup is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook cream of pumpkin soup using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Cream of Pumpkin Soup:
- Get 1 small Pumpkin
- Prepare 1 lb Pancetta (or bacon ends)
- Prepare 2 large Russet Potato
- Prepare 1 Sweet Onion
- Prepare 1/2 stalk Celery
- Prepare 2 Carrot
- Prepare 2 clove Garlic
- Get 2 cup Heavy Cream (or canned milk)
- Take 2 tbsp Kosher Salt
- Make ready 1 pinch cinnamon, cloves, allspice (to taste)
Instructions to make Cream of Pumpkin Soup:
- Preheat oven to 350°F. Cut and remove the top and bottom of the pumpkin (jack-o-lantern sized discs) core out pulp and seeds, discard insides. Bake pumpkin for 2 hours at 350°F with 2 quarts water in the roasting pan to keep it moist. Cover with aluminum foil.
- Peel potatos. Cut potatos and pancetta into 1cm cubes and proceed to cook them into a hash in a skillet on a medium low flame, stirring and tossing frequently until all grease is extracted from the meat. Strain, save the grease and set the hash aside.
- Mince garlic and onion, chop celery thin, width-wise, and grate carrots in a cheese grater. Coat a hot non-stick pan over a medium high flame with a bit of the grease from the hash and add garlic and onion. Add carrot and celery once the onions become transparent, cook until softend.
- Peel and mash pumpkin and add all ingredients except cream to a large pot, add baking water and additional water (if needed) to submerge all ingredients, cover and cook over a medium flame for an hour, stirring occasionally. If ingredients haven't softened into a partially homogenous mixture, use a hand mixer to blend to the desired consistincy.
- If you intend to freeze or conserve the soup in any way, do it now. Otherwise add cream, serves 12. Garnish with scallions or fresh parsley.
So that’s going to wrap it up for this exceptional food cream of pumpkin soup recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this webpage on your browser, and share it to your family, colleague and friends. Thank you for reading, I hope this site becomes “the place to be” when it comes to cream of pumpkin soup cooking. Go on get cooking!
