Warm andlovely pumpkin soup.

The Magic of Homemade Pumpkin Soup..

There's something truly special about making pumpkin soup from scratch. The process begins with selecting the perfect pumpkin—ideally, a sugar pumpkin or a butternut squash. These varieties are known for their sweet, nutty flavor and creamy texture.

After baking or steaming the pumpkin to perfection, it's time to infuse it with flavor. The key spices that give pumpkin soup its signature taste include cinnamon, nutmeg, ginger, and cloves. These warm and aromatic spices not only enhance the pumpkin's natural sweetness but also create a rich and comforting aroma.

The broth used in pumpkin soup can vary depending on your preference. Some opt for a vegetable broth to keep the flavors light, while others use chicken or even coconut milk for added creaminess. It's all about personal taste and dietary choices.

This time I propose you, based on porcini broth which brings Autumn alluring aroma, taste..

One of the best things about pumpkin soup is its versatility. You can adapt the recipe to suit your dietary needs and flavor preferences. Here are a few creative variations.

Pumpkin soup is more than just a bowl of warm goodness; it's a celebration of fall's bounty and the rich culinary history of North America. Whether you enjoy it as a starter, a main course, or a comforting side dish, pumpkin soup has a place on every autumn table. So, grab a pumpkin, dust off your spice rack, and let the enchanting aroma of homemade pumpkin soup fill your kitchen as you savor the flavors of the season.

This recipe serves approximately 4-6 people.

Ingredients:

• 1 medium sugar pumpkin (about 3-4 pounds), or you can use butternut squash

• 4 cups porcini broth

• Fresh or dried porcini (400gram)

• Salt, pepper, chili flakes to taste

• 2 tablespoons olive oil

• Optional garnishes: toasted pumpkin, sunflower seeds, pumpkin seed oil.

  • Preheat your oven to 190°C).

  • Cut the pumpkin in half and remove the seeds and stringy pulp. You can save the seeds for toasting later if you like.

  • Place the pumpkin halves cut side down on a baking sheet lined with parchment paper.

  • Roast the pumpkin in the preheated oven for about 35 minutes or until the flesh is fork-tender. You should be able to easily pierce it with a fork.

  • Remove the pumpkin from the oven and let it cool for a few minutes. And place in the pot with broth.

  • Add salt, pepper, and chili flakes

  • Use an immersion blender to puree the soup directly in the pot until it's smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender to puree and then return it to the pot.

  • Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes to allow the flavors to meld together.

  • Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or spices to suit your taste.

  • Garnish with crispy porcini, pumpkin seed oil, and some seeds.

    Voila!

So now… Enjoy your homemade pumpkin soup, a delicious and comforting gripping dish that's perfect for fall and beyond!

PS I next post I am gonna write deeply about how nutritious pumpkin can be!

With love

AR