Pumpkin Soup is a simple soup made from a puree of pumpkin mixed together with a rich stock. It is a popular type of soup in former British colonies as well as the United States especially during thanksgiving. I haven’t heard this type of soup when I was in the Philippines and I had just tried it recently when we moved to New Zealand, initially I did not wanted to try it as for me the taste would be weird as we only use pumpkins in the Philippines in vegetable dishes. But one time I gave it a try and it was totally different from what I expected, the soup is so comforting with a hint of creaminess. A good soup for the winter season but even it is not winter here yet it’s starting to get cold so might as well make this one a bit early than expected.
1 kg pumpkin, diced
1 litre chicken stock or vegetable stock
1 cup cream
1 large white onion, finely chopped
1 pc leek (white part), finely sliced
3 cloves garlic, minced
1/2 tsp ground coriander
1/2 tsp paprika
1 tsp cumin
1/2 tsp nutmeg
- In a sauce pan add oil then sauté garlic, onion and leeks, cook onions until it turns translucent.
- Now add coriander, cumin, paprika and nutmeg, mix until fragrant.
- Add pumpkin and slightly brown on one side (this gives a better flavour), then add the stock. Bring to a boil then simmer for 30 minutes.
- Let the soup cool then blend in sauce pan using a handheld blender or blend in batched over a table top blender.
- Place everything back on the sauce pan if using the table top blender the place on low heat. Add the cream then season with salt and cayenne pepper.