To many people from the United States, the idea of cold pumpkin soup - a smooth, fantastically delicious treat - sounds a little strange. We are used to only getting pumpkin soup around Thanksgiving, and then it is piping hot. However, there are all kinds of soups made from pumpkin that are popular all over the world, and you should give them a try.
Pumpkin soup is a real taste treat, even if the idea of an orange soup seems a little strange. Many people have never even tried the more common hot pumpkin bisque that is often made for Thanksgiving. However, if you have not had sweet, delicious cold pumpkin soup yet, you are missing out on a really delicious experience.
Serve up pumpkin soup in all kinds of different ways. It can be sipped from mugs, spooned from bowls, cooked right inside the pumpkin or served in a hollowed out pumpkin shell that offers an excellent centerpiece option, as well as being full of a great meal. Top it with a little bit of sweet spice or chopped parsley or onion for a beautiful look.
Pumpkin soups are not just creamy and tasty enough to make you come back for more. They are also packed full of vitamins A and C, iron, fiber and many other important nutrients. You will not feel like you have to virtuously eat your vegetables when you make pumpkin soup, however. Even the kids will love it.
Try Thai and Indonesian-inspired easy cold pumpkin soup that adds coconut and carrot, for a rich and exotic treat that's excellent for those last hot days of late summer, when the pumpkins are coming into the market, but the temperature hasn't cooled down yet. If you would like to enjoy this soup when pumpkins are not in season, frozen or canned puree can do the trick.
The ideal type of pumpkin to use in a soup of this kind is the smaller kind, often called a pie pumpkin or sugar pumpkin. Do not make the mistake of using the kind you would give the kids to carve up on Halloween. Pie pumpkins are specially bred for eating, not looks, and will be sweeter, smaller, and more tender than their bigger, woodier cousins will. Prep these pumpkins for cooking by slicing them in half and removing the seeds, then chop them into wedges.
Next, you either peel the pumpkin and cook the flesh, or cook the pumpkin and spoon the pulp from the skin. Save the skin for stock, or put it on the compost pile, then take the pumpkin flesh and run it through the food processor to get a consistent, smooth puree.
Include alliums like onions and garlic, rich dairy, soy, or coconut milks, and sweet spices for a fantastic soup. Use vegetable or chicken broth to add extra flavor, and blend the whole soup partially or completely for the desired texture. Some prefer their soup velvety smooth, while others would rather have a few small pieces to add interest. Whichever you prefer, all you have to do afterward is chill and serve! - 31875
Pumpkin soup is a real taste treat, even if the idea of an orange soup seems a little strange. Many people have never even tried the more common hot pumpkin bisque that is often made for Thanksgiving. However, if you have not had sweet, delicious cold pumpkin soup yet, you are missing out on a really delicious experience.
Serve up pumpkin soup in all kinds of different ways. It can be sipped from mugs, spooned from bowls, cooked right inside the pumpkin or served in a hollowed out pumpkin shell that offers an excellent centerpiece option, as well as being full of a great meal. Top it with a little bit of sweet spice or chopped parsley or onion for a beautiful look.
Pumpkin soups are not just creamy and tasty enough to make you come back for more. They are also packed full of vitamins A and C, iron, fiber and many other important nutrients. You will not feel like you have to virtuously eat your vegetables when you make pumpkin soup, however. Even the kids will love it.
Try Thai and Indonesian-inspired easy cold pumpkin soup that adds coconut and carrot, for a rich and exotic treat that's excellent for those last hot days of late summer, when the pumpkins are coming into the market, but the temperature hasn't cooled down yet. If you would like to enjoy this soup when pumpkins are not in season, frozen or canned puree can do the trick.
The ideal type of pumpkin to use in a soup of this kind is the smaller kind, often called a pie pumpkin or sugar pumpkin. Do not make the mistake of using the kind you would give the kids to carve up on Halloween. Pie pumpkins are specially bred for eating, not looks, and will be sweeter, smaller, and more tender than their bigger, woodier cousins will. Prep these pumpkins for cooking by slicing them in half and removing the seeds, then chop them into wedges.
Next, you either peel the pumpkin and cook the flesh, or cook the pumpkin and spoon the pulp from the skin. Save the skin for stock, or put it on the compost pile, then take the pumpkin flesh and run it through the food processor to get a consistent, smooth puree.
Include alliums like onions and garlic, rich dairy, soy, or coconut milks, and sweet spices for a fantastic soup. Use vegetable or chicken broth to add extra flavor, and blend the whole soup partially or completely for the desired texture. Some prefer their soup velvety smooth, while others would rather have a few small pieces to add interest. Whichever you prefer, all you have to do afterward is chill and serve! - 31875
About the Author:
Your pumpkin soup recipe will soon turn into a family favorite. Every fall, you'll want to add pumpkin soup to your menu just like pumpkin bread, cookies and pies. Soup utilizes all the freshness of the pumpkin. It brings out the flavor and adds spices and other rich flavors to create a delicious dish.
