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Make Your Pumpkin Soup Recipe Easy And Fast
By Ken Kudra | November 4, 2009
If cold pumpkin soup sounds a little strange to you, you are not alone. Lots of people in the US have never encountered this cool, smooth treat, but they are missing out. If you have only every had pumpkin soup at Thanksgiving, you have never really experienced it. There are all kinds of soups from all over the world that you need to try.
Pumpkin soup can be a real treat, even if its color and texture look a little bit unusual. Many people do not get around to trying it because they are used to having pumpkins only in the form of pie, but this sweet, delicious food is something you should not allow yourself to miss out on.
Serve up pumpkin soup in all kinds of different ways. It can be sipped from mugs, spooned from bowls, cooked right inside the pumpkin or served in a hollowed out pumpkin shell that offers an excellent centerpiece option, as well as being full of a great meal. Top it with a little bit of sweet spice or chopped parsley or onion for a beautiful look.
Pumpkins do not just make creamy, delicious meals – they are also full of good nutrition. Vitamins A and C, iron and fiber are all found in pumpkins, as well as a number of other important nutrients, too. Even your kids will love eating their vegetables after you get them hooked on pumpkin soup.
For something a little out of the ordinary, try an Asian inspired easy pumpkin soup recipe with spices, carroy and coconut. It is great in hot weather, when the first pumpkins are appearing at roadside stands, but the temperature has not yet dropped. Of course, for the dog days in midsummer when pumpkins are nowhere to be found, you can use canned or frozen pumpkin instead.
The ideal type of pumpkin to use in a soup of this kind is the smaller kind, often called a pie pumpkin or sugar pumpkin. Do not make the mistake of using the kind you would give the kids to carve up on Halloween. Pie pumpkins are specially bred for eating, not looks, and will be sweeter, smaller, and more tender than their bigger, woodier cousins will. Prep these pumpkins for cooking by slicing them in half and removing the seeds, then chop them into wedges.
Next, you either peel the pumpkin and cook the flesh, or cook the pumpkin and spoon the pulp from the skin. Save the skin for stock, or put it on the compost pile, then take the pumpkin flesh and run it through the food processor to get a consistent, smooth puree.
Savory ingredients like garlic and onion go very well in pumpkin soups. Make them creamy and rich with cream or dairy milk, or soy or coconut milk. Vegetable or chicken broth can be used instead of water in these soups. They add more flavor. Blend the soup partially or completely, depending on the texture you prefer, then chill your soup and serve.
If you are looking for something unique to serve, why not try a classic pumpkin soup? This simple soup is fast and easy to make, yet it delivers so much flavor that you will be amazed. Serve it alone or with a salad as a meal. It also makes a terrific appetizer.
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