I was reluctant the first time I made Pumpkin Soup. In Turkey pumpkin is more often used to a Pumpkin Dessert and perhaps for this reason I was afraid that somehow the soup would be sweet too. However it is one of my favorite soups now. Thick, spicy and warming.
Probably the only challenge about this soup is peeling and cutting the pumpkin to chunks. When you do this just boil with water to cover for about 15 minutes. Then prepare chopped onions, potatoes and carrot pieces. This is a soup that you will be using blender to make it smooth, so the size of your chopping is really not that important.
Just saute the onion, potato and carrots until the onions are translucent. Then add the pumpkins together with the water they are boiled in. Adjust the amount of water according to your preference. Boil until all the vegetables are ready to be mashed by a blender.
If available use chicken stock, if not you might want to use a chicken bouillion or just plain water. Adjust the spices; that are salt, ground black pepper and grated nutmeg. Try not to skip the nutmeg as it adds a lot of flavor.
I suggest you garnish with some chopped dill. Enjoy this lovely autumn soup.
Pumpkin Soup
Ingredients
- 500 grams pumpkin
- 1 carrot medium
- 1 onion medium
- 1 potato medium
- 1 tablespoon butter or olive oil
- 1+ litre hot water chicken tablet or chicken stock
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
- ⅓ nutmeg grated
Instructions
- Cut the pumpkin to chunks. Put in a pot with 250 mililiters of water. Boil until the pumpkin chunks are becoming soft.
- In a separate pot melt the butter with olive oil. You can leave out the butter if you like, in this case add another tablespoon of olive oil.
- Add chopped onions to the pot. Sauté until translucent.
- After a few minutes add the peeled and chopped potatoes. Sauté for 4-5 minutes.
- Pour in the boiled pumpkin chunks together with the water they are boiled in. Add some 500-750 milliliters more hot water. Boil until all the vegetables are well done.
- Use chicken stock if available if not chicken buillioun. You can of course use plain water too to make the soup vegan.
- When all the vegetables are ready use a blender, to obtain a thick creamy texture. Bring to boil one last time.
- Add the spices to taste, mix.
- Garnish with chopped dill and serve with lemon wedges.