Cream of Pumpkin Soup
Pumpkin soup varies by region, and this recipe is is from Asturias. Serve with fresh cream and pass it around for people to help themselves.
Makes 6 servings
- One 2-pound wedge pumpkin or 1 medium butternut squash
- 2 carrots
- 1 leek, white part only
- 1 onion
- 5 tablespoons olive oil
- 4 cups chicken stock (or 4 cups water plus 2 bouillon cubes)
- Scant 1 tablespoon fresh lemon juice, to taste
- Salt and pepper
- 1 teaspoon sugar (optional)
Step 1: Remove the seeds and fibers from the pumpkin, or halve the squash lengthwise and remove the seeds and fibers. To remove the peel, cut the pumpkin or squash into chunks and slice the peel away with a large heavy knife.
Step 2: Chop the carrots, leek, and onion (you can do this all together in a food processor). Sauté the vegetables in the oil in a pot over low heat until slightly browned, stirring and turning them often.
Step 3: Add the pumpkin or squash and enough of the stock or water with the bouillon cubes to just cover, then add the lemon juice, salt and pepper to taste, and, if you like, the sugar. Bring to a simmer and simmer for about 20 minutes, until the pumpkin or squash is soft.
Step 4: Let the soup cool a little before blending to a cream with an immersion blender or in a food processor. Add the remaining stock or water (plus more water if you like the soup thin). Bring to a boil, stirring, and serve very hot.
A simple alternative is to cook the vegetables together, in the boiling stock, then blend the soup to a cream with the olive oil.
For another very simple version, put about 1 pound cubed pumpkin or squash in a pan with æ cup water, put the lid on, and steam for 20 to 30 minutes, until it is soft. Add 1 1/2 cups whole milk, season with salt, and bring to a boil. Blend to a cream, adjust the seasoning, add a tiny bit of sugar if you like, and serve with a sprinkling of cinnamon.
Recipe courtesy of The Food of Spain.