Everyone loves pumpkin soup… no exceptions.
Making a good one is an artform. Here are a few of my secrets to get perfect pumpkin soup each time:
- Caramelize some onion and garlic to blend in with the soup. Completely. worth. it!
- Add sweet potato. It gives it extra depth of flavour and a nice texture.
- If you have time, you can roast the pumpkin instead of boiling it to get some caramelisation and roasted flavour into the soup. It’s not necessary, but makes it SO good!
- For faster cooking time (if boiling the pumpkin) mash it in the boiling water as soon as it’s soft enough to do so!
- 2 medium sweet potatoes
- 1 medium sized pumpkin, 1 large onion
- 5 cloves of garlic
- 1 onion
- Curry powder, cumin, nutmeg, black pepper.
- Coconut oil or milk to caramelise onions with
To make soup:
- Chop your garlic and onion. In a saucepan sauté the garlic and onion with a bit of coconut oil or even just by continually adding small amounts of water. Do this until the onions are nice and caramelised.
- Peel and cut you sweet potato into small chunks. Add them to the garlic and onions in the saucepan and add enough boiling water to cover them fully. Add a tsp of cumin, a tsp of nutmeg, a tablespoon of curry powder (you can totally add more if you like the curry flavour!) and some black paper to the water. Let the sweet potato start cooking on medium-high heat while you cut your pumpkin.
- Cut your pumpkin into small chunks. Add them to the saucepan and add some more water to cover the vegetables. Let them cook on medium-high heat until soft.
- When the vegetables are soft enough to mash (should take 15 minutes) mash them while they are still in the saucepan with a potato masher and let them cook for another 5 minutes.
(Alternatively, you can season your chopped pumpkin and sweet potato and put them in the oven and roast them for an hour to get a nice roasted flavour. Then blend the roasted veggies with some water. This method gives you a richer flavour to your soup)
- Transfer the soup to a blender (you may have to do this in portions). Blend until the soup is liquified. Alternatively, you can use a stick blended.
- Transfer the soup back to the original saucepan and put the heat on low for another 5 minutes. This continues the cookie process and helps to reduce the soup down a little bit to give a more concentrated flavour. Taste the blended soup and add more spices according to your taste. You may want to add more curry powder, black pepper or even salt.
- Top with fresh herbs and even some seeds. I love using thyme and coriander, pumpkin seeds and cracked pepper! 🍵🍵🍵
Original recipe by Made Whole co