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Cream of Pumpkin Soup

This cream of pumpkin soup might as well be considered a sweet treat, as it is aromatized with cinnamon, brown sugar, ginger and pumpkin puree – a true delicious soup it will instantly make one’s mouth water.


Pumpkins have their name origins in Greece, where their name means “large melon”. Very rich in alpha and beta carotene, as well in lutein (which transform into vitamin A), the pumpkins are a very versatile ingredient in cooking, as most of their parts are actually edible: the seeds, the flowers, and the fleshy shell – it’s all comestible.

They can be boiled, roasted, steamed, baked, eaten raw or mashed, and they can be consumed as sweets, inserted in pies and various desserts, they can be turned into soups and purees, they can be cooked as vegetables or in conjunction with other vegetables, or just to garnish various dishes. Popular in many countries (America, India, China, Thailand, Mexico or Australia), the pumpkins are not only a food ingredient, but also the image of many holidays and festivals around the world, the most famous being Halloween, when they are carved into decorative lanterns.


For this cream of pumpkin soup, these are the necessary ingredients:

  • 3 tbsp of softened margarine
  • 1 tbsp of brown sugar
  • 1/4 tsp of ground cinnamon
  • 4 slices of whole wheat bread
  • 1 cup of chopped onion
  • 2 tbsp melted butter
  • 2 cans of chicken broth
  • 1 can of pumpkin puree
  • 1 tsp of salt
  • 1/4 tsp of ground cinnamon
  • 1/8 tsp of ground ginger
  • 1/8 tsp of ground black pepper
  • 1 cup of heavy whipping cream

  • Preparation steps:

    Preheat the oven at 400F degrees. Take the bread slices and cover them, one side only, in a mixture made of butter, brown sugar and cinnamon.

    Place the butter on a baking sheet and bake for 10 minutes, until the top looks bubbly or the bread, crisp. When ready, cut each slice of bread into small squares (about 8 pieces / slice of bread). The cinnamon croutons are now ready.

    Take a medium saucepan and sauté in it the onion with some butter, until they reach a tender texture; add one can of chicken broth and stir well. When it begins boiling, cover the saucepan, reduce the heat and leave for another 15 minutes on fire. When ready, this broth mixture is put into a blender, where it’s processed until it reaches a smooth texture.

    When the broth mixture is soft enough, return it into the saucepan, add the remaining broth, the pumpkin puree, and season with salt, the remaining cinnamon, the ground pepper and the ground ginger, while stirring well.

    When it begin to boil, reduce heat once again, cover the saucepan and simmer for ten more minutes. Stir in the whipping cream after the saucepan it’s removed from heat, but it’s still hot.
    When served into bowls, don’t forget to add the cinnamon croutons.



    Tags: soups, vegetable soup, homemade soup, soup recipes, soup recipe, soup, pumpkins, pumpkin soup, pumpkin recipe


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