Grandma’s Pumpkin Soup Recipe
Grandma’s Pumpkin Soup is an easy, delicious way to use up extra pumpkins during the fall season. This soup is a family favorite, and it’s easy to make!This Grandma’s Pumpkin Soup is packed with flavor, making it a perfect dish for chilly autumn evenings.
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Servings: 8 people
Calories: 447kcal
Equipment
- 1 Food processor
- 1 Food processor
Ingredients
- 1.5 kg pumpkin (peeled, seeded and cubed)
- 4 pcs onions (cut into wedges)
- 2 pcs large potato (sliced)
- 5-6 cubes vegetable stock (crumbled)
- 2.5 tbsp ground nutmeg
- Salt to taste
- 4 pcs 4 carrots (coarsely chopped)
- 5 tbsp olive oil
- 1.5-2 ltr water
- 500 ml double cream
- 2 tsp ground black pepper
Instructions
- Preheat your oven to 220 degrees C or 425 degrees F.
- On your oven-roasting dish, place the pumpkin, carrots and onions. Drizzle olive oil over the top.
- Cook in the oven for 40 minutes. Bake until soft but not burnt.
- Boil water and crumbled stock cubes in a large saucepan on medium heat.
- Cook the potato in boiling water. Cook for approximately 20 minutes or until it is soft to the touch.
- In a food processor, add the potato. Then add the water mix and the roasted vegetables. Blend them until they become smooth.
- Pour the mixture into the saucepan placed on low heat. Add in cream, nutmeg, pepper, and salt. Stir until the ingredients are fully mixed.
- Serve!
Notes
1. Always use fresh, good quality pumpkins for the best flavor and texture. Avoid using canned pumpkin puree as it can be very watery and lack flavor.
2. If you’re using canned or frozen pumpkin puree, be sure to add some fresh herbs for extra flavor, such as thyme, oregano, rosemary or sage.
3. If you like a smooth, creamy soup, purée it in a blender or food processor until it reaches the desired consistency. For a heartier texture, you can leave some chunks in the soup for added texture.
