Pumpkin is not a vegetable that I grew up eating. I discovered it when I came to live in Europe and ever since, it has become one of my favourite vegetable during the Fall season. Pumpkins can be enjoyed in so many different ways. A few of the recipes that I love to make will have to be a creamy pumpkin soup, a moist pumpkin bread, pumpkin pie or even a salad with roasted pumpkin slices. These are just a few recipes that I personally love but of course there are many pumpkin recipes out there.
In this post though, am sharing with you, my best Pumpkin Soup Recipe that you can enjoy with your kids, both young and old that you will love.
I serve my pumpkin soup with homemade croutons, fresh mango cubes and some chives to finish it off. Now let’s start making this delicious soup.
For Croutons ;
235 g Old White Bread (mine is 2 days old)
70 g Butter
1 Clove Garlic
Pinch of salt
For Pumpkin Soup ;
700 g Pumpkin ( Red Kuri squash )
1 Big onion (about a cup)
1 Clove of Garlic
1/2 Liter Stock (about 2 cups)
2 Tablespoons Cream
1 Tablespoon Oil ( I used sunflower)
Fresh Ginger (a small piece)(optional )
Salt/Pepper to season
For Garnishing ;
A few Tablespoons Chives
Step one; First start by cutting the skin of the bread, slice and dice into bitesize and then set aside. Melt butter and crust the garlic into it. Add pinch of salt and stir to combine then pour on bread cube. Using clean hands, toss to coat each bread cube and spread them onto a baking tray lined with parchment paper. Preheat oven to 200ºc (392ºf) and bake croutons between 15-20 minutes or until nicely brown. In-between baking time, toss croutons around to ensure all sides are equally brown in colour. Once croutons are done, let them cool completely and store in a glass jar with a tight lid and this will stay fresh and crunchy for up to 14 days.
Step two; For our pumpkin cream soup, first make sure your pumpkin is clean. Dice onion and garlic, then cut pumpkin in half and scoop the seeds out with the help of a spoon. Cut each half into slices and cut skin off, then dice it up. In a medium size pot on medium heat, add oil, onion and garlic. Sauté for about 2 minutes or until onion turns translucent then add in pumpkin. Give it a stir, add stock, pepper and salt and fresh ginger. Cover with lid and it cook slow for about 15 minutes.
Step three; Check in 15 minutes whether pumpkins are soft to the touch. When done, turn the burner off and put aside to cool down and then using a blender/liquidizer, blend the soup until it is nice and creamy. Adjust the thickness to your liking. For me, this consistency was perfect. Add cream and if needed some more seasoning and let it simmer for an extra 3 minutes. Now the pumpkin soup is done and serve it with the your freshly made croutons, diced mango and chives, the enjoy with your kids.
For much younger kids that can not chew properly, please do not serve with croutons. put tiny pieces of soft bread and mash up the mango using the back of a fork or cut in very tiny pieces.
Here is a link to a video of me making this pumpkin soup recipe.
If you happen to have younger kids, then try my Get well soon little one recipe
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