Pumpkin season has started and pumpkin and squash are beautiful and very versatile.The most common use of them, apart from Jack-o'-lanterns, is pumpkin soup. Pumpkin soup is really a classic, smooth, velvety, creamy AND healthy! Here is how we make it:
1 kg pumpkin
1 white onion, sliced
2 garlic cloves , peeled whole
4 or 5 cups chicken stock (or vegetable stock )
1 cup water
1 pinch cumin powder and some chopped parsley (or a pinch of paprika)
Salt and pepper
1 cup cream
Cut,clean and peel pumpkin.
Place the pumpkin, onion, garlic, stock and water in a pot .Bring to a boil, uncovered, then reduce heat and let simmer on low fire until pumpkin gets tender about 10 minutes. Increase the fire and boil until pumpkin is very tender nearly dissolving.
Let cool down for a while. Transfer to blender and make a smooth cream
Adjust salt and pepper to taste then add cream and a pinch of cumin powder
Newer add cream to boiling or hot soup or you will get buttery ricotta crumbs all over the soup and whey liquid on top.
Before serving add a swirl of cold cream on top and some chopped fresh parsley or a pinch of paprika
Serve with garlic crouton. Or find it ready made at
A Very Italian Grocery Store
Fine Ingredients, Cooked Food, Take Away
84 To Ngoc Van
Tel. 02437191196 - www.oasishanoi.com