Making An Easy Pumpkin Soup Recipe
To many people from the United States, the idea of cold pumpkin soup – a smooth, fantastically delicious treat – sounds a little strange. We are used to only getting pumpkin soup around Thanksgiving, and then it is piping hot. However, there are all kinds of soups made from pumpkin that are popular all over the world, and you should give them a try.
Pumpkin soup is a real taste treat, even if the idea of an orange soup seems a little strange. Many people have never even tried the more common hot pumpkin bisque that is often made for Thanksgiving. However, if you have not had sweet, delicious cold pumpkin soup yet, you are missing out on a really delicious experience.
Serve up your favorite pumpkin soup in bowls or mugs, cook it right in the pumpkin, or hollow out a pumpkin to serve as centerpiece and serving dish, too. Garnish with green onion, chopped parsley, or sweet spices like cloves and cinnamon. While your family might start out skeptical, they will end up loving this unique dish.
Pumpkin soups are not just creamy and tasty enough to make you come back for more. They are also packed full of vitamins A and C, iron, fiber and many other important nutrients. You will not feel like you have to virtuously eat your vegetables when you make pumpkin soup, however. Even the kids will love it.
Try a southeast Asian inspired pumpkin soup recipe easy and quick. With a little carrot and coconut, you have a spicy, exotic treat that is great served during those last hot late summer days, when pumpkins first appear at roadside stands. Of course, to try this soup when pumpkins are not in season, just used frozen or canned products.
The best kind of pumpkin to use for these soups is a small type, usually referred to as a pie pumpkin. Do not use a jack-o-lantern pumpkin! They are harder, woodier, and less flavorful than their smaller, sweeter, more tender cousins are. Pumpkins can be easily prepared for cooking by slicing them in half, cleaning out the seeds, and cutting them into smaller pieces.
Then, peel the pumpkin and compost the parings or save them for soup stock. Alternatively, boil or bake the pumpkin wedges to soften the flesh, and then scoop it right out of the skin once the pieces have cooled down. It is easier than peeling. You might want to mash or blend the pulp after cooking, no matter which method you use.
Include alliums like onions and garlic, rich dairy, soy, or coconut milks, and sweet spices for a fantastic soup. Use vegetable or chicken broth to add extra flavor, and blend the whole soup partially or completely for the desired texture. Some prefer their soup velvety smooth, while others would rather have a few small pieces to add interest. Whichever you prefer, all you have to do afterward is chill and serve!
Every pumpkin soup recipe tells a story. This one with the curry talks about the role pumpkins play in India… how they use this wonderful vegetable to its full advantage. The one with the apples reminds one of traditional dishes of squash and apples made in the fall.
Tags: cooking, diet, eating, family, food, food and drink, gardening, health, home, home-and-garden, lifestyles, pumpkin, pumpkin soup, recipe, recipes
 Print This Post
|
Rate this post:
Related Posts:
- No related posts