Pumpkin Soup Recipe Review
Sunday, November 10, 2013
I made a delicious pumpkin soup to go with my dinner tonight that was too tasty not to share with the pumpkin lovers of the world. Apart from cutting up the pumpkin, this was really easy to put together, very low calorie and absolutely delicious. The recipe I worked off of is in Italian, but has some nice pictures that take you through the process if you're interested in checking them out:
I adjusted the recipe to make two servings (but you can easily double it) and translated it into English below.
1T olive oil
1/2 white onion, diced
1 lb. fresh pumpkin, peeled and diced
1 cup chicken or vegetable broth
Salt and fresh ground pepper, to taste
1 tsp cinnamon
1/4 tsp nutmeg
2T parmesan cheese
Wash and peel the pumpkin, cutting it into slices and then into small pieces, along with the onion. Heat the olive oil over low-medium heat in a large pan and add the onion. Sauté approximately five minutes then add the pumpkin. Cover and cook for about ten minutes, stirring once or twice. Add 1/2 cup of the broth and mix well. Cover again and continue cooking. After about ten minutes, stir and add the remaining broth and continue cooking an additional ten minutes. If the pumpkin gets too dry, add more broth or water a little at a time. When the pumpkin has finished cooking, add cinnamon, nutmeg and the salt and pepper, to taste. If desired, blend to a smooth consistency (I don't do this--I like mine slightly chunky) with an immersion blender or in a regular blender. Serve hot topped with a tablespoon of parmesan cheese in each bowl.
The original recipe suggests adding more olive oil, if desired, and/or some bacon crumbles. Honestly, the soup is so good on its own with just a bit of parmesan that I don't think either are necessary. This can be made in advance and kept in the fridge for up to three days. Simply reheat on the stovetop or in the microwave and enjoy!
Nutritional Information (1/2 recipe listed above)