Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cream of pumpkin soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Cream of Pumpkin Soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Cream of Pumpkin Soup is something that I have loved my whole life. They are nice and they look wonderful.
A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.
To get started with this recipe, we have to first prepare a few components. You can have cream of pumpkin soup using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cream of Pumpkin Soup:
- Take 150 gms Yellow Pumpkin: (skin removed and chopped)
- Prepare 1 medium Onion: (70 gms, peeled and chopped)
- Make ready 2-3 cloves Garlic: (peeled and chopped)
- Get 1 tbsp Ghee
- Make ready 1 cup Water
- Take 2-3 tbsp Fresh cream
- Take as per taste Black pepper
- Get as per taste Salt
Watch how to make the best pumpkin soup in this short recipe video! This creamy (yet cream-less) soup features incredible roasted pumpkin flavor. This Pumpkin Soup recipe is quick, cheap and very easy to make. Cream Of Pumpkin Soup Jamaican style.
Instructions to make Cream of Pumpkin Soup:
- Heat ghee in a pan and add garlic. Fry until the raw smell has gone.
- Add the onions and fry till translucent.
- Add the pumpkin pieces and mix well. Add salt and black pepper. Mix well and cook until tender.
- Let cool and then grind into a smooth paste.
- Take the paste in a pan and add water and cream. Whisk well. Boil once.
- Garnish with cream and coriander leaves. Serve hot.
- Healthy “Cream of Pumpkin Soup” is ready!
This soup is also a great way to use roasted pumpkin, if you happen to have that at hand. When the soup is simmering, whip the cream until soft peaks form. I prefer a whisk rather than electric mixer because whisking by hand guarantees even result and I can better. It's warm and comforting on a chilly Fall evening. I adapted it from a recipe I found on another website years ago.
So that’s going to wrap this up for this exceptional food cream of pumpkin soup recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this site in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope this page becomes “the place to be” when it comes to cream of pumpkin soup cooking. Go on get cooking!
