There is nothing quite so overdone as pumpkin soup. No matter what new spices you add, new ways of cooking it or even different varieties of pumpkin, it's still pumpkin soup and it will always be pumpkin soup.
But you know what? Sometimes a bowl full of the familiar is just what I need when I'm feeling poorly or just want something quick and cheap for dinner. Here is my humble offering; it's creamy, smooth and peppery, and I offer it in case you don't have your own version:
Pumpkin Soup
INGREDIENTS
Approximately a kilo of pumpkin, peeled and cut into 4 cm cubes
500 mL chicken stock
1 cup thickened cream
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
salt and pepper to taste
1. Boil the pumpkin in water for 5 - 10 minutes or until soft. Remove from the heat, drain and set to cool until able to touch.
2. In a large saucepan, bring the stock to a simmer over medium heat. Puree the pumpkin and add to the stock, stirring occasionally. Slowly bring the mixture to boil (over about 5 minutes). Allow to boil for a couple of minutes.
3. Stir in the cream, then take off the heat and and the nutmeg and cinnamon. Add salt and pepper to taste before serving (I added a LOT of pepper for a bit of a zing that contrasts with the creaminess). Serves 4.
If you want this soup to be extra smooth, give it another blitz with a stick blender, and if you want to serve it in the pumpkin shell, just hollow it out, leaving at least 1 inch of flesh and being careful not to puncture it!
Love the presentation!
Posted by: Gaby | Jun 20, 2011 at 08:42 AM
I never get tired of the good old pumpkin! And a soup is just perfect on a cool winter's day :-)
Posted by: Maria @ Scandifoodie | Jun 20, 2011 at 05:09 PM
This looks like a fantastic evening. I love it when you get the whole package with the cuisine unpackaged and explained for you. My sister lives in Turkey, and the food really is great and diverse and the culture is still very seasonally motivated. Meat is really expensive and they only eat it every few months, but they take their baking to the local bakehouse to be cooked fresh for them with her own ingredients for just a few cents! Imagine doing that here!
Posted by: InTolerantChef | Jun 21, 2011 at 07:02 AM
That comment was supposed to be about the Turkish restaurant! Sorry!
BTW the soup looks good though!
Posted by: InTolerantChef | Jun 21, 2011 at 07:03 AM
LOL, no worries! Thanks for your comments everyone :)
Posted by: Jasmyne Tea | Jun 21, 2011 at 03:53 PM
Pumpkin is my favourite soup - nutmeg is definitely required, but I love the sound of the cinnamon addition!
I love your presentation too (but I use butternut pumpkin) :D
Posted by: Chanel | Jun 21, 2011 at 03:55 PM
It's not so humble when you have such a beautiful presentation. The soup looks delicious and I might add a bit of crispy bacon to be a little decadent :)
Posted by: chopinandmysaucepan | Jun 22, 2011 at 02:14 AM