Pumpkin Soup – Delicious Dish in Ten Easy Steps
What to do With the Flesh Once You've Carved a Lantern for Halloween
Oct 14, 2009
Pumpkins are part of the Cucurbitaceae family which includes melons, squash, cucumbers and gourds. A very large pumpkin can weigh in at more than 90 pounds. Pumpkins are actually a fruit, rather than a vegetable. The flesh is low in fat and sodium, rich in potassium and vitamin A, and has no cholesterol. There are a number of different types of pumpkin, each with a slightly different flavour, basically similar to sweet potato.
Pumpkins – the Main Differences
The main differences are in the thickness of the skin and its colour. Some have very thin skins which are easier to remove. Pumpkins with thinner rinds are easier to cut.
Larger Pumpkins – Less Flavour
Generally, the larger the pumpkin the tougher the skin will be. They will still be edible but the larger pumpkins tend to have tougher flesh with far less flavour. For cooking purposes it is best to look for pumpkins grown specifically for eating. However, larger pumpkins will make a reasonable pie or soup and all types can be used in both sweet and savoury dishes.
Pumpkins at Halloween and Thanksgiving
Because pumpkins are ready to harvest in autumn they are associated with Thanksgiving and Halloween, but in many parts of the world are eaten all year round. Pumpkin pie and soup are particularly popular and this recipe for pumpkin soup serves six.
Ingredients for Pumpkin or Soup
- 2 lb. (1 kg.) pumpkin
- Salt and pepper
- Cayenne pepper
- 4 oz. (100 g.) butter
- 1 large onion, peeled and finely chopped
- 2 pts. (1 ltr.) milk
Optional ingredients to garnish:
- Chopped dill, coriander or chervil
- 5 fl.oz. (150 ml.) cream
How to Make Pumpkin Soup
- Wash pumpkin thoroughly, cut in half, remove seeds and stringy centre, peel and discard skin.
- Cut flesh into small chunks and place in a large saucepan with just enough boiling, salted water to cover.
- Bring to the boil and simmer for approximately 15 minutes or until the fresh is soft. Drain off surplus liquid.
- Mash or liquidise the pulp.
- Melt butter in a frying pan and fry chopped onion until transparent.
- Add the pulp, gently heat for about 10 minutes, stirring frequently to prevent burning.
- Slowly add milk, season to taste.
- Strain the mixture through a sieve.
- Blend in cream (if used) and heat thoroughly but don't allow the soup to reach boiling point.
- Adjust seasoning if required.
To serve: pour into warm soup bowls and garnish with chopped herbs. This soup is good with warm bread or Home Baked Bagels.
This soup freezes well. It will keep longer if frozen before adding the cream.
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