Simple Way to Make Homemade Pumpkin soup

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pumpkin soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pumpkin soup is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Pumpkin soup is something that I have loved my entire life. They’re nice and they look fantastic.

This is an excellent recipe for pumpkin soup! I have been using it for about two years and my whole family loves it! Whip up this easy pumpkin soup as a warming starter for a dinner party or a light supper when you For an extra-velvety consistency you can pour the soup through a fine sieve. This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make.

To get started with this particular recipe, we must prepare a few components. You can cook pumpkin soup using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin soup:

1. Get 3 lbs pumpkin
2. Make ready 3 large leeks
3. Take 2 teaspoons paprika
4. Get 1/4 teaspoon cayenne pepper
5. Prepare 17 oz cream
6. Prepare 1/2 cup water
7. Prepare to taste salt
8. Prepare to taste Extra Virgin Olive Oil from Spain

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Instructions to make Pumpkin soup:

1. Wash the leeks thoroughly, making a lengthwise cut to separate the layers and remove any dirt with running water.
2. Put 8 generous tablespoons of Extra Virgin Olive Oil from Spain in a large pan fry the sliced leeks until they start turning golden around the edges, and smell delicious!
3. Add the pumpkin, cut into cubes, season to taste and cook for 2-3 minutes. The pumpkin is absorbing the flavour of the leeks and the Extra Virgin Olive Oil from Spain.
4. Add the paprika and cayenne. Stir well so all the flavours mix together.
5. Add the half cup of water. Remember that a pumpkin is 90% water, and it will give off that water while cooking. Put a lid on the pan and simmer for 30 minutes until the pumpkin is tender.
6. After 30 minutes, beat the mixture with a hand-held blender or in a food processor until you have a smooth cream. In the last few seconds of beating, add the single cream.
7. To decorate the soup, put a couple of tablespoons of Extra Virgin Olive Oil from Spain in a frying pan and flash-fry some little cubes of pumpkin.
8. Serve the soup with the pumpkin ‘croutons’ and a drizzle of Extra Virgin Olive Oil from Spain to add its incomparable smoothness and texture.

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