It doesn't have to be Halloween to enjoy Pumpkin Soup. It also goes
well for other holidays such as Thanksgiving and just any time you want
a good hardy soup; such as a cold evening by the fireplace. There are a
lot of variations of Pumpkin Soup - this one focuses on having a nice
vanilla flavor in the soup.
Pumpkin Soup With Vanilla
Start by cutting two pounds of pumpkin into cubes, then slice up two
onions and one leek. In a soup pot, combine the pumpkin, onion and
slices of leek with 1 cube of chicken or vegetable bouillon in 5 cups of
water, and add salt and pepper to taste. Cover the pot and bring the
liquid to a boil, then reduce the heat and simmer for around 45 minutes
or so until vegetables are tender.
While that's simmering, bring 1/2 cup of milk to a boil in microwave,
then add . Remove and add 1 teaspoon pure ground vanilla or 1 vanilla
bean split lengthwise to the milk. Let that sit and mingle flavors for
about 20 minutes.
Now, take the pumpkin and slices of onion and leek and blend it all
together in a blender or a food processor. Put it back in the pot and
warm over low heat. After that, add about 4 tablespoons or more of
butter and 1/4 cup of cream. Season to taste with salt and pepper as
desired and eat up. Serve with fresh baked bread for a real hardy meal.
Pumpkin Soup With A Spicy Southwest Tang
Here's another variation of pumpkin soup that will give you a spicier
southwestern U.S. Hispanic flavor:
Bring 3 cups of chicken stock and 1 cup of whipping cream to a boil
together in a soup pot. After that, whisk in 1 15-ounce can of pumpkin,
3 tablespoons of brown sugar, 1 teaspoon of cumin, 1/2 teaspoon of chili
powder, 1/2 teaspoon of ground coriander and 1/8 teaspoon of nutmeg (I
told you it was southwest flavored). Add salt and pepper to taste.
Reduce the heat from boiling to medium and let the mixture simmer until
soup thickens a bit and the flavors blend - about 15 minutes or so.
That's all there is to it. Now just top bowls of pumpkin soup with some
grated sharp cheddar cheese and some fresh cilantro and you're going to
be saying 'una mas, por favor'!
Pumpkin Soup Cheesecake Style
And, here's yet another variation that may seem more like a desert
than a meal:
Whisk together 800g of canned chicken or vegetable broth with 1.7kg of pre-made canned pumpkin pie mix over medium high heat and
allow to cook for 8 minutes or less - until it's hot. Now stir in 450g of half-and-half slowly and continue to cook another 2 minutes or
more - until completely heated.
Put the soup into soup bowls and top each one with a dollop or two of
sour cream then sprinkle a little nutmeg on the pumpkin soup. This makes
a very interesting homemade soup. Enjoy.
