Prep: 15 min // Cook: 30 min
As the weather gets colder and days darker, our desire for soups is growing higher. And we’re absolutely crazy for soups in this house. It also happens to be the great pumpkin and Halloween season so we’re trying to creatively warm up our house and souls with pumpkin recipes and all things pumpkin. Needless to mention pumpkin is a superfood and I have written about the benefits of pumpkin here.
The Recipe
Now this one is a totally comforting and warming dish that can be served as a starter or main too. A similar version is served for thanksgiving in the states (bookmark this page if you are up for cooking to impress your guests). With the addition of cheesy creaminess (ricotta or mascarpone cheese), kids will absolutely love it as it’s rich and sweet at the same time.
Needless to mention how good pumpkin is for you packing a significant amount of vitamin C as well as beta-carotene that your body converts into vitamin A, important for eye health and so many other things (google it please).
This soup doesn’t lack protein intake too, with 2 egg yolks in the soup, half egg to garnish and the addition of creamed cheese you’ve not only scooped the goodness of pumpkin but some protein too.
Equipment
large soup pan, hand blender, food processor
Ingredients (serves 6-8)
2 tbsp butter
2 tbsp olive oil
1 tsp cinnamon
1/2 tsp grated nutmeg
1-2 cm ginger root, sliced
2 shallots (or 1 yellow onion), chopped
2 egg yolks
250g mascarpone or ricotta cheese
1 potato (around 300g) preferably sweet - or plain white or a large carrot - peeled and chopped into bite-size cubes
1kg pumpkin (or butternut squash) peeled and chopped into bite-size cubes
1.2 lt vegetable stock
Salt and fresh pepper
For garnish
soft boiled eggs
Pumpkin seeds
Balsamic cream
Chilli flakes (optional)
Ingredients for a Quick and Light Version...
There is also a simpler version of the same soup that significantly reduces the mess in the kitchen and the fats in the tummy. Just omit mascarpone and eggs and use the below red ingredients instead:
2 tbsp butter
2 tbsp olive oil
1 tsp cinnamon
1 tsp ground coriander
1/2 tsp grated nutmeg
1-2 cm ginger root, sliced
2 shallots (or 1 yellow onion), chopped
1 potato (around 300g) preferably sweet - or plain white or a large carrot - peeled and chopped into bite-size cubes
1kg pumpkin (or butternut squash) peeled and chopped into bite-size cubes
1.2 lt vegetable stock
1 tbsp tomato paste
Salt and fresh pepper
Method
Prepare the stock: boil a kettle with 1.2 litres of water, dissolve a vegetable cube (and the tomato paste if cooking the Light version) and set aside.
Once you have cut all your vegetables heat the butter and oil in a large soup pan with some pepper. Saute the shallots until they are soft and transparent (around 5 min).
Add the potato (or carrot) and pumpkin cubes and stir until everything is greased.
If you are cooking the Light version, add the ginger, cinnamon, nutmeg and coriander at this point. Mix everything and cook for 10-20 sec until fragrant.
Add the stock and bring it to a hard boil. Reduce the heat to medium-low, season and simmer for 25-30 mins (lid on). Stir the mix occasionally.
Skip this step if you are cooking the Light version. In a food processor, add the mascarpone (save 4 small teaspoons for the garnish later), the ginger, cinnamon, nutmeg and the 2 yolks and beat until well blended. Store in the fridge until vegetables are boiled. If you’re using ricotta, let it whip for a couple of minutes first before adding the rest of the ingredients. You are aiming for a fluffy light creamy consistency.
In the meantime, prepare the eggs for garnish (each soup can be served with half egg as in the photos below). Boil them in a pan of simmering water for 5-6 mins. Let them cool down before peeling and cutting in half.
When the veggies are boiled, blend the soup with your hand blender by adding the mascarpone mix (if using) little by little.
Serve with a sprinkle of pumpkin seeds, half egg and a dash of balsamic cream. I also like chilli flakes :-)
Note the colour of the soup may vary depending on the colour of the pumpkin flesh and the colour of the potato you've used with this recipe.
Recommended Products
Below you will find my favourite authentic products (affiliate links) I used to cook and shoot this recipe. If you can't see the content, please deactivate your ad-blocker and refresh the page :-) By clicking and purchasing through the links, I earn a small commission at no extra cost to you.
Shop the Look: Here are some suggestions for products you can buy from Amazon and build similar dining sets of your own:
Hand Blender: Absolutely necessary if you're into soups or other pureed produces (e.g. baby purees) for 2 main reasons: a) because it is easy and fast to use and ultra-easy to clean and b) you save kitchen mess up by not transferring the soup to a big blender and then back to the pan for serving. Hand blenders have a detachable mixer foot so all you have to do after use is rinse the foot with tap water. You won't even need detergent! Now the most important bit: opt for the stainless steel and never ever buy a hand blender with a white plastic mixer foot. White plastic will get heavily coloured over time and the more you use it with harsh veggies (like beetroot) or turmeric-based purees/soups. I think that Bosch is the ultimate tool of the best quality. If you are up for a more integrated tool with more functions (like a food chopper and a balloon whisker) it's worth checking out Tefal Optichef too.
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