Ingredients:

1. Pumpkin – 2.5 kg (only 1 kg needed for the soup)
2. Onion – 120 g
3. Carrot – 100 g
4. Cream – 80 g
5. Coconut milk – 20 g
6. Butter – 20 g
7. Garlic – 10 g
8. Nutmeg – a pinch
9. Black pepper – a pinch
10. Water – 700-800 ml
11. Salt – 1 tsp
12. Vegetable oil – for frying

Step-by-Step Instructions:

Step 1: Prepare the Ingredients

• Peel the pumpkin and remove the seeds. Cut it into small cubes, aiming for about 1 kg of pumpkin flesh.
• Peel and chop the onion into fine slices.
• Peel and slice the carrot into thin rounds.
• Mince the garlic finely.
• Measure out the cream and coconut milk, and keep them aside.

Step 2: Sauté the Vegetables

• Heat a tablespoon of vegetable oil in a large pot over medium heat.
• Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft (about 5 minutes).
• Add the sliced carrot and minced garlic to the pot. Stir and cook for another 3-4 minutes, until the garlic becomes fragrant.

Step 3: Add the Pumpkin

• Add the cubed pumpkin to the pot. Stir everything together to coat the pumpkin with the onions and garlic.
• Season the mixture with salt, a pinch of black pepper, and a pinch of nutmeg to enhance the flavors.
• Pour in 700-800 ml of water, enough to cover the vegetables.

Step 4: Simmer the Soup

• Bring the mixture to a gentle boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes.
• Check the pumpkin with a fork to ensure it’s fully softened. The pumpkin should easily break apart when pierced.

Step 5: Blend the Soup

• Once the pumpkin is tender, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
• Blend the soup until it has a creamy consistency without any lumps.

Step 6: Add the Cream and Coconut Milk

• After blending, return the soup to low heat and stir in 80 g of cream and 20 g of coconut milk.
• Add 20 g of butter to the soup for a richer taste, stirring until the butter has completely melted.
• Taste the soup and adjust the seasoning if needed, adding more salt or pepper to your preference.

Step 7: Serve the Soup

• Ladle the warm pumpkin soup into bowls and garnish with a light drizzle of cream or coconut milk for an elegant touch.
• Optionally, sprinkle fresh herbs like parsley or thyme for added flavor and presentation.

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Cooking Tips:

1. Choose the Right Pumpkin: Use a pumpkin variety like sugar pumpkin or butternut squash for a naturally sweet flavor and creamy texture.
2. Consistency: If you prefer a thinner soup, you can add more water or broth during the blending process.
3. Cream and Coconut Milk: Adjust the amount of cream or coconut milk to your taste. For a dairy-free version, replace the cream with additional coconut milk.
4. Blending the Soup: If using a blender, let the soup cool slightly before blending to avoid splattering. Blend in batches to ensure smoothness.
5. Enhance the Flavor: For a richer flavor, you can roast the pumpkin cubes in the oven before adding them to the soup.

Storage:

This pumpkin soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it over low heat on the stovetop or in the microwave. If the soup thickens while stored, you can add a bit of water or broth to thin it out while reheating.

If you’d like to freeze the soup, omit the cream and coconut milk during the initial preparation. Once thawed and reheated, you can stir in the dairy for a fresh, creamy texture.

Nutritional Information (Per Serving):

• Calories: 180 kcal
• Carbohydrates: 20g
• Protein: 3g
• Fat: 9g
• Fiber: 4g
• Sugars: 8g

(Note: Nutritional values are approximate and can vary depending on specific ingredients used.)

FAQs:

1. Can I use butternut squash instead of pumpkin? Yes, butternut squash works well in this recipe and has a similar texture and flavor to pumpkin.
2. Can I make this soup vegan? Absolutely! Replace the cream and butter with coconut milk and olive oil for a dairy-free and vegan-friendly option.
3. How do I adjust the thickness of the soup? To thicken the soup, let it simmer uncovered for a bit longer. To thin it out, add more water, broth, or cream during the blending stage.
4. Can I add other spices? Feel free to experiment with other warm spices like cinnamon, ginger, or curry powder to add depth to the flavor of the soup.
5. Can I prepare the soup in advance? Yes, this soup can be made ahead of time and stored in the fridge. It reheats well and can even be frozen for future meals.

Conclusion:

Creamy pumpkin soup is the perfect combination of savory and sweet flavors, making it a great addition to your seasonal recipe collection. The velvety texture, subtle spices, and richness from the cream and coconut milk create a dish that is both satisfying and nutritious. This soup not only warms the body but also captures the essence of fall in each spoonful. Whether you serve it as a starter or a main course, it’s sure to impress your family and guests. Enjoy the simple comfort of a well-made bowl of pumpkin soup!