How to make pumpkin soup:
INGREDIENTS:
- 1 tablespoon olive oil
- 1 large brown onion
- 2 crushed garlic cloves
- 1 kg butternut pumpkin (seeded, peeled and chopped)
- 500g Sebago potatoes (peeled and chopped)
- 1 litre of stock (any kind)
- ⅓ cup sour cream
- 2 tablespoons finely chopped chives
METHOD:
Step 1
Heat the olive oil in a large saucepan over a medium-high heat. Add the onion and 2 crushed garlic cloves. Cook, stirring, for 3 minutes or until the onion softens.
Step 2
Add butternut pumpkin and potatoes and cook, stirring, for 5 minutes or until the vegetables are slightly tender.
Step 3
Add all of the stock and bring to the boil, covered.
Step 4
Reduce heat to medium-low and simmer for 15-20 minutes or until the potato is tender. Test if the potato is ready with a small sharp knife or a metal skewer. Remove from heat and set aside for 5 minutes to cool slightly.
Step 5
Place half of the pumpkin mixture into the jug of a blender and blend until smooth. Repeat with remaining pumpkin mixture. Return blended mixture to the pan.
Step 6
Add sour cream and chives to the soup and stir over low heat until heated through and well combined. Taste and season with salt and pepper.
Step 7
Ladle among serving bowls to serve with crusty bread.
What is the best pumpkin to use for pumpkin soup?
Different pumpkins will end up producing a different result. Butternut, Jap (otherwise known as Kent) and Queensland blue all have the dense texture and sweet flavour to make an excellent soup. For best results, choose pumpkin varieties with harder texture – soft fleshed pumpkins can make soup watery.
Ways to garnish pumpkin soup?
To further add to the pumpkin recipe, consider topping your finished soup with fresh herbs like parsley or coriander, chilli flakes, pure cream or sour cream, croutons or crispy chopped bacon.
How to thicken pumpkin soup?
An easy way to thicken pumpkin soup without changing the recipe is to simmer it in a pot with the lid off for about thirty minutes. This will let some of the liquid evaporate and will help the soup thicken. Other methods of thickening pumpkin soup include: grinding nuts into a paste then adding to the soup (cashews are ideal). Milk, coconut milk or cream can also be added to make pumpkin soup thicker.
Can you freeze pumpkin soup?
Freezing isn’t ideal if you’ve added dairy products to pumpkin soup, as the soup develops a grainy texture and separates when defrosted and reheated. If you plan to make pumpkin soup to freeze, hold back on any dairy ingredients before freezing, then add them in when you’re reheating the soup.
Best Pumpkin Soup Recipes:
See also:
FAQs
Add flour or cornflour
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
How do you take the bitterness out of pumpkin soup? ›
Sweetness can help balance bitterness, so consider adding ingredients like carrots, onions, or a small amount of sugar or honey. Acidic ingredients like tomatoes or a splash of vinegar can also help balance flavors.
How to get the pumpkin soup recipe stardew? ›
Pumpkin Soup is a recipe that is mailed to the player from Robin after 7+ hearts with her.
What is the secret to soup? ›
7 Tips for Successful Soup Making
- Use a Sturdy Pot. It is worth investing in a heavy pot with a thick bottom to use for making soup. ...
- Sauté the Aromatics. ...
- Start with Good Broth. ...
- Cut Vegetables to the Right Size. ...
- Stagger the Addition of Vegetables. ...
- Keep Liquid at a Simmer. ...
- Season Just Before Serving.
Pumpkin is a versatile ingredient that pairs well with both sweet and savory flavors. To complement pumpkin with sweet flavor pairings, consider using spices like nutmeg, cinnamon, allspice and vanilla, or sweet ingredients like chocolate, maple, honey, cranberries or brown sugar.
How do you increase soup thickness? ›
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
Why is my pumpkin soup bland? ›
If you think the soup is bland, try adding salt to make all the flavors pop. Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.
What balances out bitterness? ›
Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.
How do you thicken pumpkin soup without cornstarch? ›
Mash beans, lentils, rice, or bread.
Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish.
Where do I take the pumpkin soup? ›
Deliver Hot Pumpkin Soup to Knight Commander Eagus. The Commander is in the Sparring Hall behind the Knight Academy in Skyloft. Fly there and give him the soup in less than 5 minutes and then return to the Lumpy Pumpkin to finish the mini-quest.
When players reach a three-heart Friendship with Linus, he sends them the recipe for Sashimi via Mail. Players can increase their Friendship levels with Linus by giving him gifts that he likes. To make Sashimi, players only need 1 Fish of any kind.
What is the cheat code for pumpkin soup in Stardew Valley? ›
Name the animal [236] and press OK. You will then receive the pumpkin soup item.
What is the most important ingredient in soup? ›
For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.
What not to do when making soup? ›
The 7 Biggest Mistakes You Make Cooking Soup
- Boiling instead of simmering. You want a small bubble or two to rise to the surface of the liquid every few seconds. ...
- Not using enough salt. ...
- Ignoring water. ...
- Overcooking the vegetables. ...
- Adding tomatoes at the beginning. ...
- Neglecting to garnish. ...
- Not trying a pressure cooker.
"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.
Why is my pumpkin soup so watery? ›
“Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.” As lovely as pumpkin is, its natural sweetness needs a little back-up to really shine. Try sweating a chopped leek with, or instead of, onion at the start of cooking.
How do you thicken watery pumpkin purée? ›
If a batch of pumpkin puree appears thin or watery, let it drain in a fine-meshed strainer for 1 hour to remove excess liquid. Most roasted or steamed pumpkin just needs a quick mash to turn soft and creamy-smooth. If lumps remain, place the puree in a blender or food processor, and blend until smooth.
How do you fix pumpkin soup that is too sweet? ›
If your soup becomes too sweet for your taste, try adding a little salt to tame down the sweetness or 1 teaspoon of apple cider or white vinegar. Be sure to taste test after each addition so that you do not change the taste of the soup too much or make it too salty. See below for more soup tips.
What ingredient makes soup thicker? ›
Soup Thickening Method: Cornstarch Slurry
About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.
