Pumpkin soup is a favourite comfort food for many, especially during the chilly fall season. Its simplicity, combined with its delicious and nutritious profile, makes it a must-try. Whether you’re cosying up at home or planning a fall/winter picnic, this creamy pumpkin soup, paired with luxurious truffle croutons, will surely be a hit.
- Pumpkin – 1 medium size
- Sweet Potatoes – 1 medium size
- Onion (I usually use shallot for its delicate flavour) – 1 pcs, medium size
- Hot water – around 1,5 l
- Cinnamon – 1/4 tsp
- Nutmeg – 1/4 tsp
- Olive oil – 2 tbsp
- Butter (regular or lactose-free) – 1 tbsp
- Salt and black pepper to taste
- Half and half cream (regular or lactose-free) – to taste
Cooking Method for Pumpkin Soup:
- Begin by cleaning and peeling all the vegetables. A sharp vegetable peeler works best for pumpkins. Carefully trim the edges, peel the top half, flip it, and then peel the bottom half. Slice the pumpkin in half and use a tablespoon to remove the seeds. Once cleaned, chop the pumpkin and sweet potatoes into rough pieces.
- Place a cooking pot on medium heat, adding both the olive oil and a knob of butter.
- Dice the onion and introduce it to the pot, ensuring regular stirring.
- After about 2-3 minutes, incorporate the diced pumpkin and sweet potatoes.
- Cook for a few minutes, stirring occasionally. Proceed to season with salt, black pepper, cinnamon, and nutmeg.
- Pour in hot water, ensuring the liquid covers all the vegetables and even sits slightly above them. Allow to cook for approximately 15-20 minutes on medium heat, or until the pumpkin turns tender.
- Use an immersion blender to puree the soup, achieving a smooth and creamy texture. Taste and adjust the seasoning and consistency as desired. If the soup is too thick, a splash of hot water would help.
- Bring the soup to a boil once more before removing it from the heat.
For Truffle Croutons:
- Preheat your oven to 190°C / 375°F / 5 gas.
- Dice the bread into small cubes. This is an excellent opportunity to utilize stale or leftover bread.
- Drizzle the bread with olive oil and season with a pinch of salt and pepper.
- Toast for 5-10 minutes on the oven’s middle shelf, ensuring you shuffle the bread occasionally for an even golden color.
- Once toasted, drizzle with truffle oil and allow to cool. The truffle oil adds a luxurious touch, but remember, a little goes a long way. If truffle oil isn’t available, any preferred oil can be a substitute.
When serving, garnish the soup with a swirl of cream and the truffle croutons. For those on the go, consider pouring this aromatic soup into a thermos for a delightful picnic treat.
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