Winter is coming and what is better than having a warm and tasty soup!
In the first part, I will show you how to make pumpkin puree which is used not only in the pumpkin soup but also in desserts, pasta sauces, and stuffings. I usually make a big quantity and store it in the freezer for later use.
In the second part, I will share with you the way I make chicken stock, like the pumpkin puree I usually store the chicken stock in the freezer for later use.
In the third part, I will make the pumpkin soup!
- 2 Pumpkins – Medium sized
- 1/2 cup of olive oil
- Salt & pepper to taste
- 1/2 lemon – squeezed
Note: seasoning with salt, pepper, and lemon is optional, depending on if you will make a dessert with it or not, as I tend to use my puree for savory food rather than sweet I usually add those ingredients.
- Cut the pumpkins in half then cut each half into another half and remove the seeds from inside.
- Brush each half with olive oil and season.
- Preheat the oven to 350*f
- Cover each pumpkin half with aluminum foil.
- Place on a tray in the oven and keep it for 50 minutes (until you feel its soft enough)
- Remove from the oven and scrape the pumpkin away from the skin using a spoon.
- I usually keep the pumpkin in the oven until it is soft enough to mash it up instead of blending it. If you feel the pumpkin is still slightly hard then put it in the blender and blend it for 2-3 minutes till it has the consistency of a paste.
- 2 kg raw chicken carcass
- 6 cloves of garlic- chopped
- 5 sticks celery, roughly chopped
- 2 medium onions, roughly chopped
- 2 large carrots, roughly chopped
- 1/5 cup of cloves
- 2 tablespoons of cinnamon
- 2 tablespoons of cardamom
- 1 tablespoon of Nutmeg
- 1 tablespoon of parsley spice
- 1 tablespoon of Rosemary
- 1 tablespoon of Thyme
- 6 liters of water
- Salt to taste
- In a large pot, place all the ingredients and let them cook on high heat until they come to a boil then lower the heat and keep them to simmer for 3-4 hours.
- Allow to cool and sieve the stock removing the chicken and excess spices that hadn’t dissolved then place the stock in ice cubes container in the freezer.
For the Pumpkin Soup
- 4 cups of Pumpkin Puree
- 6 cups chicken stock
- 1 cup of cooking Cream
- 1 diced onion
- 2 crushed Garlic Cloves
- Salt and pepper to taste
- In a pot add a sprinkle of olive oil and caramelize the onions then add the garlic and pumpkin puree.
- Stir around for 2-3 minutes then add the chicken stock.
- Bring to boil and keep it on low heat for 30 minutes with occasional stirring.
- Add the cooking cream along with salt and pepper and let it boil together for 3 minutes.
- You can add a squeeze of lime to create an even more flavorful soup, enjoy!
It is the pumpkin season, pumpkins are literally everywhere, so lets put them to good use!