What better way to celebrate this time of the year than with a steaming bowl of homemade pumpkin soup? Picture yourself curled up in your comfiest pyjamas, a warm blanket draped over your legs, a good book or movie and a hot piping bowl of heartwarming pumpkin soup. Dreaaamy, right?
Pumpkin soup has a fascinating history that dates back centuries. Pumpkins, native to North America, were cultivated by indigenous peoples long before the arrival of European settlers. They quickly became a staple in American cuisine, and their use in soups, stews, and pies was documented as far back as the early 17th century. Fast forward to today, and pumpkin soup is enjoyed worldwide, especially during the autumn season.
To make this nutritious bowl of goodness, here’s what you'll need:
- 2 cups of pumpkin puree (canned or homemade)
- A dash of olive oil for sautéing
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 cups of vegetable broth
- 1 cup of coconut milk (for creaminess)
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- Salt and pepper to taste
The cosy cooking process:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until they become fragrant and translucent.
2. Stir in the pumpkin puree, ground cinnamon, and ground nutmeg. Cook for a couple of minutes, allowing the flavours to meld.
3. Pour in the vegetable or chicken broth and let the mixture simmer for about 15-20 minutes. This step is where all the enchanting flavours come together.
After simmering, remove the pot from heat and let it cool for a bit.
1. Then, use an immersion blender to blend the soup until it's smooth and creamy. If you don't have an immersion blender, a regular blender works too. Just be sure to blend in batches and exercise caution with hot liquids.
2. Return the blended soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
3. Gently reheat the soup over low heat, but don't bring it to a boil.
To elevate your pumpkin soup experience, consider adding a sprinkle of roasted pumpkin seeds for some added crunch or a drizzle of sour cream or Greek yoghurt for extra creaminess. A slice of warm, crusty bread or a grilled cheese sandwich with the soup also rounds up to be the ultimate comfort food combo. And of course, remember to keep some serviettes handy! Those scrumptious soupy bites are known to make a bit of a mess.
Recipe adapted from Daphne Oz’s cookbook Eat Your Heart Out.