BY RÊVE
Hello Hello!
September is finally here so I can finally start sharing with you my Fall Posts.
My favourite season is Fall & Winter so I've been waiting for this time to knock on our doors.
Today I'll share with you my favourite pumpkin soup recipe that I've been preparing every fall. This pumpkin soup recipe is creamy AND healthy! It calls for roasted pumpkin for maximum flavor. It would look lovely on your holiday dinner table, or even just as a Sunday lunch/dinner plate dish with your friends just before watching the new Beetlejuice movie in the dark! Boooooo!
Now let's jump into the recipe!
INGREDIENTS
-4 tablespoons olive oil
-One whole sugar pie pumpkin
-2 whole sweet potatoes
-2 whole large regular potatoes
-Half large yellow onion (chopped)
-Half large red onion (chopped)
-4 large or 6 medium garlic cloves (chopped or pressed)
-½ teaspoon sea salt
-Tiny dash of cayenne pepper (optional, if you like spice)
-Freshly ground black pepper
-½ cup full fat heavy cream
-Chopped parsley
-Dried bread cubes or slices ( you can cut in half a garlic and rub it on the bread)
PREPARATION
1.Preheat oven to 250 °C and line a baking sheet with parchment paper for easy cleanup. Halve the pumpkin and scoop out the seeds (you can roast the seeds if you’d like and sprinkle them on the top of the soup in the end when served). In the meantime, peel and slice up the regular and sweet potatoes, grab a large pot, fill it with water. Bring the water to boil, pour some salt into the water and cook the potatoes in the boiling water until easily pierced through with a fork.
2.Slice each pumpkin halve in half. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place them cut sides down, onto the baking sheet. Roast for 35-40 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes before proceeding. If the potatoes are ready, remove them from the water and set them as well aside to let them cool for a bit.
3.Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
4.Add the pumpkin flesh, salt, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit, add the cooked sweet and regular potatoes to the pot as well. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
5.Once the pumpkin mixture is done cooking, stir in the heavy cream. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results—working in batches, transfer the contents of the pan to a blender. Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
6.Taste the soup and adjust the seasoning if necessary, i prefer my soup salty and i love to taste the garlic so i also add some garlic powder as well sometimes.
7.To serve the soup I love to add dried bread cubes (i also cut a garlic in half and rub it on the bread pieces just to add more flavour to them) on the top with some chopped fresh parsley.
Bon Appétit!
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