Today I would like to share with you tasty Silken Pumpkin Soup Recipe.
This dish is not your typical boring pumpkin soup you may remember eating with disgust at your Kindergarden!
This is a punchy, aromatic and flavoursome soup build with a combination of pumpkin, red capsicum, tomato pure, ginger and smoked paprika that will redefine your definition of pumpkin soup.
This is a fine dining version of pumpkin soup.
Trust me, you will share this recipe with family and friends. And oh please invite me in when you cook it 🙂
You are welcome !
Serves: 4 serves
Ingredients 400gm (approx.) pumpkin flesh without skin and seeds
4 tablespoons butter
1 onion, peeled
2 garlic cloves, peeled
1 small carrot
1 red capsicum
1 tablespoon grated ginger
2 – 3 pinch of smoked paprika
2 – 3 sprigs of thyme
100 mls tomatoes puree
1 litre meat stock
½ cup cream
Salt and pepper
2 tablespoons sour cream as garnish
Grate the pumpkin and carrot roughly.
Slice the onion finely and chop the garlic and capsicum.
Heat a pot, melt the butter add the onion and garlic and cook until golden brown, add the pumpkin, carrot, capsicum, cook for a further 2 – 3 minutes. Meanwhile pick the thyme off the stems and chop the leaves roughly.
Add the paprika, thyme, ginger, stock, tomato puree and cream.
Bring to boil and cook for approx. 20 minutes until the pumpkin is soft.
While the soup is cooking, toast the bread slices.
When the soup is ready, transfer it into the blender and mix to a very fine creamy soup.
Heat the soup again, season with salt and pepper, Finish each portion with half a spoon of sour cream.