BOO! Pumpkin soup is one way to enjoy Halloween before it's actually here. I'll be celebrating part of my Holiday a little early this year and if you would care to join me then I can offer you my Pumpkin Soup Recipe to get you started. The only thing I can't bring you is the scare this year, unless of course your scared to make this soup with me?
Nope, I didn't think so. Just gonna have to wait till Halloween for that.
Enjoy your new Pumpkin Soup Recipe and the rest of Halloween please.
If you plan on using a fresh pumpkin like I do and recommend, there are a few things you should know first. If you want to use the canned pumpkin puree, then that's fine but fresh is best.
Make sure to use a pie pumpkin NOT a jack o lantern pumpkin.
Pie pumpkins are small, sweeter and not as grainy.
When choosing a pumpkin look for one that is firm with no soft spots and is a nice orange color.
A fresh pumpkin should be washed first. So wash the exterior with warm water.
Cut the pumpkin in half with a serrated knife and De-seed the pumpkin, remove and throw out all the guts, you can save the seeds for roasting.
Pre-heat the oven to 350 degrees, place the 2 halves in a baking dish skin side up add enough water in the pumpkin itself to fill it half way and bake for 50 to 60 minutes until it's soft enough to remove the flesh from the skin.
To save some time you can microwave the pumpkin in microwave dish with a lid, just add about a cup of water to dish and microwave on high for 20-30 minutes.
Now scoop out the flesh from the skin it should be fairly easy.
Use a blender to puree the pumpkin and now you are ready to make this pumpkin soup recipe.
1 (2 pound) Pie Pumpkin or 2 cans Pumpkin Puree
4 Cups Chicken Stock
1 1/2 Cups Heavy Cream
1/2 Cup Chopped onion
1 Teaspoon Minced Garlic Cloves
4 Tablespoons Maple Syrup
1/4 teaspoon Fresh Grated Ginger
1 teaspoon Cinnamon
3/4 teaspoon Black Pepper
1/8 teaspoon Ground Cloves
1 teaspoon Vanilla Extract
3/4 teaspoon Curry Powder
3/4 Cup Brown Sugar
3 Tablespoons Unsalted Butter
1 teaspoon Salt
1. In a large pot saute' butter, onions and garlic on medium heat until translucent, about 4 minutes.
2. Add chicken stock and simmer for 15 minutes.
3. Add ground cloves, cinnamon, curry powder, black pepper, ginger and brown sugar. Simmer 5 minutes.
4. Add maple syrup, vanilla extract, heavy cream and salt. Simmer for 10 minutes and enjoy a touch of Halloween with delicious soup recipes that are right under your fingertips.
Source:
No comments:
Post a Comment