In the famous children’s fairy tale Cinderella, the fairy godmother magically turned a pumpkin into a carriage. We are no fairies but we sure can make a miraculous transformation too – using pumpkin as the main ingredient for the preparation of this delicious and mouth-watering cream soup.
Pumpkin season lasts through the fall, from September to December in many countries and although we only experience two seasons in our region, we too can of course have the best of the pumpkin season. Not only does pumpkin serves as a dish but also a symbol of some related celebrations. Notable examples of which are: Halloween, as well as festivals and pumpkin parades. Such popularity can be attributed to the extraordinary taste of pumpkins, lots of useful properties, and its unique shape and bright colour. All these made this orange vegetable one of the most anticipated products during autumn season.
Pumpkin can be cooked in many dishes, but the first recipe, we want to share – a warming soup, which will charge you with vitamins and nutrients. The pumpkin contains vitamin C, B1, B2, B5, E, as well as nutrients: carotene, copper, cobalt, calcium, magnesium, iron, fiber, potassium and niacin. Indeed, the rich list! There really is so much that we can get out of a pumpkin: it helps strengthen immunity improve digestion and removes excess fluid. But most of all, it is tasty! So know that you know all the advantages you can get from a pumpkin, let’s move on to the preparation of the delicious and flavourful cream soup. First we need to prepare the ingredients. (If you carved your Halloween pumpkin, remember you can still use the pulp as the main ingredient for this soup.)
Prep and cook time: 30 min, difficulty: easy
Ingredients for 4 servings:
- 2 tbsp rapeseed oil
- 2 shallots, peeled, chopped
- 2 cloves garlic, peeled, chopped
- 1 small red chilli pod, seeds removed, chopped
- 500 g pumpkin flesh, chopped
- 100 g floury potatoes, peeled, chopped
- 1 l vegetable stock, approx. quantity
- 4 slices toasting bread
- 2 tbsp butter
- 1 lemon, grated zest and juice
- 1 tsp ras el hanout
- 125 ml cream, at least 30% fat content
Heat the oil in a large saucepan and fry the shallots, garlic and chilli until transparent. Add the pumpkin and potatoes and continue to fry. Pour in the stock and simmer over a low heat for 15-20 minutes until the vegetables are soft. Cut the crusts off the bread and chop into small cubes. Heat the butter in a pan and fry the croutons until crisp; then season with lemon zest, ras el hanout, salt and ground black pepper. Remove from the pan. Puree the soup until smooth and stir in the cream. Season with lemon juice, salt and ground black pepper and serve with the croutons.
This autumn season, even though we only have two seasons here in Asia, is the best time to prepare this mouth-watering pumpkin soup. Best for the cold weather and in perfect timing for the Halloween celebrations!