Pumpkin soup, or soup, is practically a puree thinned with broth or cream (if you want to make it lighter, milk is also fine.) It is usually consumed hot. But you will certainly also appreciate the cold version of the pumpkin soup, simply very pleasant. Much loved in Europe and beyond, we know for sure that it is one of the many popular dishes used on Thanksgiving Day in the United States. The pumpkin soup, as soft as cashmere. Now that it’s pumpkin season, I freeze it cut into small pieces in bags already ready in portions, at the time of use, obviously raw and there is no need to defrost it before using it.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz Delica pumpkin
- 1 oz onion
- 2 tbsps extra virgin olive oil
- 1 cup water
- cup milk
- 1 tsp salt
- 1 sprig thyme
Tools
- Pot
- Immersion blender
Preparation
After cleaning and cutting the pumpkin into cubes, I put the thinly sliced onion in the pot with the oil, thyme, and let it wilt for a few minutes.
I slightly heat the pumpkin and add the water, let it cook for twenty minutes.
Using the immersion blender, add the milk and blend the pumpkin into a cream. Adjust the salt and let it cook for another ten minutes.
Here is your pumpkin soup ready!
