Here I will share my personal favorite recipe. I go an idea during my holidays in Egypt. The chef was nice enough to share his secret recipe of the most silky and wonderful pumpkin soup with me. I’ve adapted it a little and got something that I can’t live without!
I will give you both though – the original chef recipe and mine.
Even my husband loves this soup (it’s a great progress!)
So, here we go, to make this pumpkin soup, you need:
My pumpkin soup
Half of a bigger or 1 small pumpkin (I urge – please do not use the canned pumpkin, it’s of no value) – cut into cubes
1.5 – 2 inch fresh ginger – grated or finely chopped
2 – 3 cloves of garlic
Black pepper coarsely ground
Some milk or cream (I often use the oat cream)
Vegetable broth (about 3 – 4 cups) – I make it myself by boiling a few carrots, a parsnip, a small onion, some ginger, pepper corns, a cabbage leaf, celery. I simmer it all for around an hour and then take all the veg out – very-very nice broth for this and any other veg soups! Full of goodness and flavor
Coarsely grate the ginger, peel and cut the garlic, put it all in a pot with warm veg broth along with the pumpkin cut in cubes and boil/simmer until the pumpkin is absolutely tender.
Season with salt and pepper and then whiz in a blender… whiz-whiz…
Return back to the pot and add some milk or creamlet simmer for another few minutes
My hubby is a carnivorous creature who needs his meet. So, I usually fry some thin stripes of chicken or beef, or some bacon and put it at the bottom of the soup plate. Sometimes I just add some blue cheese (stilton or gorgonzola work great).
For my vegetarian version I might fry some wild mushrooms and sprinkle them over the soup along with a little bit of blue cheese as well. This pumpkin soup is still awesome without the cheese or mushrooms, just as it is. Yum….
Ingredientshalf of a bigger or 1 small pumpkin cut to cubes1 small onion (chopped)1.5 – 2 inch ginger2 – 3 garlic cloves – grated or finely choppedblack pepper and salt to tastecream1 tbsp olive oilchicken or veg broth (about 3 – 4 cups)
Saute the onions, ginger and garlic in a little olive oil for 3 – 4 minutes
Simmer the pumpkin cubes in the broth along with the sauteed onions, garlic, and ginger mixture until pumpkin is very tender
Add salt and pepper to taste
Once the pumpkin is tender, pour it all into a blender and whiz until smooth
Return to the pot and simmer a little more
Serve with cream
I am sure you will love both variations. Try them and leave your comments! I want to hear what you think about these pumpkin soup variations! If you want to shed a few pounds very quickly, you can do a short crash diet and only eat this soup (and of course drink lots of fluids) for a couple of days. Very effective!