Thursday, November 19, 2015

Calming Pumpkin Soup

It’s finally the fall, and as the temperatures drop, you start to crave some calming, soothing, comfort foods. Thankfully, our definition of “comfort foods” relies on healthful recipes that use natural ingredients that pack a delicious punch!

Cozy up on a winter evening with this simple recipe for calming pumpkin soup that has a silky, creamy texture and a bit of added crunch!

Ingredients

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1kg Pumpkin, peeled and deseeded2 tbsp Olive Oil500ml Vegetable or Chicken Stock1 large Onion, finely chopped1 Carrot, chopped1 stick Celery, chopped4 cloves Garlic100ml Fresh Cream2 slices Whole-wheat Bread, cut into croutonsSalt & Pepper, to tasteA pinch of Cumin Powder2 tbsp chopped fresh Parsley, for garnish

Method

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1. Chop the pumpkin into chunks and remove the seeds. These can be roasted later to add on top.

2. Heat 1 tablespoon oil in a deep bottom pan and add the onions and garlic. Fry for about 2 minutes or until they turn pinkish.

3. Add the pumpkin chunks along with the chopped carrots and celery. Cook for about 8 to 10 minutes on gentle heat until the pumpkin starts to look golden and turns soft.

4. Pour in the chicken or vegetable stock and season with salt and pepper. Bring the soup to a boil and then allow it to simmer for about 10-15 minutes, stirring occasionally.

5. Stir in the fresh cream and mix well. Bring to another boil and then reduce the heat.

6. At this stage, puree the soup using a hand blender directly in the pot. Add the cumin powder and mix well. Keep simmering the soup for another five minutes, and then turn off the heat.

7. In a separate non-stick pan, add the remaining tablespoon of oil and fry the bread croutons. As the bread starts to become crisp, add a handful of the pumpkin seeds and cook them until they are toasted and crunchy.

8. Ladle the soup into 4 bowls. Top with the roasted pumpkin seeds and bread croutons and garnish with chopped parsley. Serve hot!

Lead image source:www.farmersmarketfoods.com

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