The pumpkin soup is a winter dish that will allow you to prepare a delicious warm dinner in just a few minutes without going crazy. Here are some tips and tricks to prepare it in the best way to get a tasty dish with very few ingredients, a light and delicate recipe but very tasty.
If you like soups, don’t forget to check out these recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 324.66 (Kcal)
- Carbohydrates 44.78 (g) of which sugars 7.74 (g)
- Proteins 7.41 (g)
- Fat 14.02 (g) of which saturated 3.39 (g)of which unsaturated 5.97 (g)
- Fibers 3.52 (g)
- Sodium 741.49 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1.65 lbs pumpkin
- 4 1/4 cups water
- 1 tbsp extra virgin olive oil
- 1 sprig rosemary
- to taste salt
- 3.5 oz croutons
Tools
- 1 Pot 3 qt
- 1 Blender
- 1 Knife
- 1 Cutting board
- 1 Spatula
Procedure
The flavor of pumpkin soup varies depending on the method you use to cook the pumpkin. Cooking in water/broth will give you a soup with a delicate flavor that you can season with your favorite spices such as rosemary, thyme, or more intense ones like curry, turmeric, garlic, ginger, or mustard.
The classic (and quick) method involves cutting the pumpkin, peeled, into cubes.
One common mistake is making the cubes too large; remember that the smaller they are, the faster they cook. With 1/2 inch cubes, 10 minutes might be enough to prepare this delightful pumpkin soup!
While the pumpkin is cooking in the oven or pot, don’t forget to prepare some excellent garlic or rosemary-flavored croutons (read the complete recipe here).
Once the pumpkin is cut into cubes, cook them in broth on high heat for 10-15 minutes and pour the pumpkin into the immersion blender glass.
A common mistake here is adding all the broth at once. If too much has evaporated during cooking, you might end up with a soup that’s too watery. Always add liquids gradually to control the consistency.
Your pumpkin soup is ready!
Serving Suggestions:
Serve in an elegant deep dish and decorate with extra ingredients like croutons. If you want to add a crunchy touch but don’t like croutons, you can use oven-toasted hazelnuts broken in half or oven-roasted pumpkin seeds.
For a touch of acidity, you can add sour cream, Greek yogurt, or Taleggio cream.
Wine pairing with pumpkin soup:
An aromatic white wine that enhances the sweetness of the pumpkin and adds a marked note to the dish. For example, you can pair the pumpkin soup with a Frascati Superiore DOCG.
