Pumpkin soup (a must try winter comfort food)

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is more nutritious and flavorful.

Take a pumpkin and cut it in half using a sharp knife.

Use a spoon to scoop out the seeds and pulp from the inside.

Cut the pumpkin into small, uniform slices.

Take 4 cloves of garlic and chop them into thin slices.

Slice the onion and carrots into uniform slices to ensure even cooking.

Place a large cooking pot on the stove on medium heat.

Pour 2 tbsp of olive oil into the pan.

Add 4 cloves of chopped garlic to the hot oil.

Add 1 large chopped onion and saute.

Add 2 medium-sized carrot slices and cook for 5 minutes.

Mix in the 1.5 kg of pumpkin slices you prepared earlier into the pan.

Sprinkle 1 tsp of salt and ½ tsp of black pepper over the pumpkin slices.

Using a grater, grate ⅛ tsp of nutmeg and add it to the pan.

Stir the mixture to coat the vegetables with all the seasonings.

Cook for 8-10 minutes until the vegetables start to soften.

Pour 1 liter of chicken stock over the pumpkin mixture.

Stir and bring the mixture to a boil.

Cover the pan with a lid and let it simmer for 10 minutes on low heat.

After 10 minutes, open the lid and give it a stir. Check the pumpkin’s doneness by inserting a spoon into a piece. If it goes through easily, the pumpkin is fully cooked.

Blend the soup directly in the pan with a hand blender until all the pumpkin pieces are pureed and the soup has a smooth, creamy consistency.

Once pureed, turn off the heat and pour ½ cup of heavy cream into the soup.

Stir thoroughly to mix the cream with the soup.

Ladle the pumpkin soup into a serving bowl.

Garnish the soup with a bit of black pepper and drizzle a few drops of heavy cream for decoration.

Add a few chopped coriander leaves, and enjoy the soup with a slice of bread while it’s still hot!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens