Published via Ecency

Today, I will share with you recipe for my favorite soup - pumpkin soup! The recipe is really easy, and I tend to make it really often in the autumn, but sometimes I put some pumpkin in the freezer so I can use it later in the winter too.

You will need just a couple of ingredients: pumpkin, potatoes, salt and cooking cream. What is optional is to add bread crumbs or pumpkin seeds at the end.

I usually take packed pumpkin of two piece like on the photo above, and I use half and freeze half for next time. Potatoes shouldn't be more than 1/3 of the total amount, as you don't want them to take over the pumpkin taste. For this amount of pumpkin, I add 2-3 medium to small potatoes. Peeling off pumpkin is a bit hard, but I got used to it with time. Then I chop it into some kind of cubes, let's say. I do the same with potatoes and put them together in the water. Probably it would be best to boil them separately, since pumpkin doesn't need as much time as potatoes, but that is why I chop potatoes so they don't take as long. I usually check with a fork if it's done, but it shouldn't take more than 30 minutes after water boiled. Also, I put it in cold water, not boiled.

Once it's cooked, you should get rid of most of the water, leave some in the pot, but also put some of it in a different dish, so if you need to make your soup more liquid, you can add it later. Then it's mixing time. I use immersion blender, but you can use any kind of mixer. You want to get beautiful homogenous orange paste. This is when you can add more water if you think your soup is dense, but keep in mind, it should be more to the dense side. Now, this is important part, you need to add salt, but don't be shy with it. It's important to get right amount so I suggest adding little by little, until you are sure about it. Salt should emphasize the taste of the pumpkin.
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We are getting there, just a little bit more, stay along. Once you are sure about the taste of it, it's time for final steps. You should add a little bit of cooking cream, mix it a little bit more, and put it back to stove for about 5 more minutes. I wouldn't add more than 100ml of cooking cream, but if you prefer, you can add more. Cooking cream is there just to add a little bit more to the texture and taste, and you shouldn't lose the beautiful sweet and salty taste you already got.

And that's it, your soup is ready! Since we added cooking cream you shouldn't re-heat it too many times (you can re-heat it separately a few times if needed) and keep it in the fridge (that is if you resist eating it all in one take).

For the final touch, you can add some bread cramps. If you really want to make them special, you can cut bread put some olive oil and bake it to get the bread really crunchy. Or use toasted bread. You can also add pumpkin seed.