Creamy Pumpkin Soup-I love it! I love it! – If only I knew from past how delicious pumpkin processed refined and processed into a soup like this then maybe my days will be dotted by him. Pumpkin is quite abundant in the market and a large slice of pumpkin is only worth ten thousand dollars only, with much for a portion I could make one bowl of creamy pumpkin soup which was super delicious! Pumpkin soup makes a soft texture becomes very creamy so that heavy cream used may serve only as a decoration only.
Highly nutritious, low in calories, the creation process is easy and fast, the glut as well as taste good. All of the reasons that makes me recommend this soup for you to try at home. Trust me you will not be disappointed with the results.
Pumpkin has a fairly smooth texture. When mixed with chopped chicken meat is certainly going to make children become like. The flavor of pumpkin soup will taste the savory because combined with various ingredients.
This pumpkin soup can also be used as a meal replacement for slurry for children aged under two years. First blend the cooked pumpkin in order for when it will become soft.
- 2 tbsp olive oil 2 onions, finely chopped
- 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
- 700ml vegetable stock or chicken stock
- 150ml double cream
For the croutons:
- 2 tbsp olive oil
- 4 slices wholemeal seeded bread, crusts removed
- handful pumpkin seeds from a packet
Heat the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured.
Add the pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
Pour the stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
Pour the double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
To make the croutons: cut the bread into small squares. Heat the olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.