Pumpkin Soup Delicacy

A pumpkin is a fruit. Surprised?

Scientifically speaking, a pumpkin is a fruit simply because anything that starts from a flower is botanically a fruit.

Pumpkin is a member of the gourd family, and are technically fruits, rather than vegetables. 

Pumpkin soup is a usually ‘bound’ soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold.

Uncut pumpkins can be stored for 2 to 3 months. In fact the longer you store them the sweet and nuttier the flavor becomes. Stock up on pumpkins now and you could be making fresh pumpkin soup until they are done.

Importance Of Eating Pumpkins, Seeds Or Pumpkin Soup

• Beta-carotene, which gives pumpkins their orange color, is a free-radical fighting antioxidant. Our bodies convert ingested beta-carotene into vitamin A, which is essential for healthy skin and eyes, while also strengthening the immune system.
  
• The high content of potassium in pumpkins can help lower blood pressure and protect against age-related hearing loss associated with drops in potassium levels in the body as we age.

• You’d never guess that such small packages could contain so many key minerals and nutrients, including protein, zinc magnesium, manganese, and copper. They’re also high in vitamin C and a powerful source of fiber.

• Who would have thought that something so nutritional would be 80 – 90 % water? The high water content of pumpkins means they’re good for you while also being low in calories.

• Pumpkin seeds are also high in antioxidants and other nutrients that can contribute to healthy testosterone levels and improve overall health. Together, all these factors may benefit fertility levels and reproductive function, especially in men.

What Goes In Pumpkin Soup

To make this great quick and easy pumpkin soup, you will need:

• Pumpkin – Peeled and chopped into large chunks (or purchase it pre-cut). See below for the best pumpkin to use and recipe notes for canned pureed pumpkin option;
• Onion and garlic – the secret ingredients that adds extra savouriness into the soup flavour!!
• Stock/broth and water – for a tastier pumpkin soup, don’t skip the broth!

• Milk, cream or half and half stirred through at the end. Here’s my view on cream. Does it make it better? Yes, insofar as adding richness to the soup. Is it necessary? Absolutely not. You do NOT need cream to make the soup thicker. All the thickness comes from the pumpkin itself. I usually make Pumpkin Soup with milk instead.

If you don’t have cream but want extra richness in your soup, just add a touch of butter!

How To Make Pumpkin Soup From Scratch

Place peeled pumpkin, onion, garlic, broth/stock and water into a pot;

Boil rapidly for 15 minutes until pumpkin is very tender;

Use a stick blender or transfer to blender to blitz smooth; and

Adjust salt and pepper to taste, then add either milk OR cream – whichever you prefer.

The secret ingredients are the garlic and onion. It makes all the difference to add extra savouriness!

Storing Pumpkin Soup

Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method.

If your soup is too thick, just loosen it with a touch of water when reheating.

If it’s too thin (unlikely, but could happen!), then just simmer on the stove for a while to let it reduce – this will thicken it.

Also read:https://www.campustimesug.com/?s=how+to+make+mushroom+soup