Recipe: Perfect Cream of Pumpkin Soup

Cream of Pumpkin Soup. A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.

I used Canola oil instead of flavoful butter. Surprisingly, this was more winter hearty than expected, being used to the sweeter side of squash soups. The first time I made Cream of pumpkin soup was from an elaborate recipe in the Chez Eddy cookbook given to me years ago. You can have Cream of Pumpkin Soup using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Cream of Pumpkin Soup

1. You need 1 small of Pumpkin.
2. Prepare 1 lb of Pancetta (or bacon ends).
3. It's 2 large of Russet Potato.
4. Prepare 1 of Sweet Onion.
5. It's 1/2 stalk of Celery.
6. You need 2 of Carrot.
7. You need 2 clove of Garlic.
8. It's 2 cup of Heavy Cream (or canned milk).
9. Prepare 2 tbsp of Kosher Salt.
10. It's 1 pinch of cinnamon, cloves, allspice (to taste).

Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Stir in milk or soy milk and heat through. Add the pumpkin puree and broth, stir to incorporate, season with salt and bring to a boil. Whisk in pumpkin puree, chicken stock, cinnamon, cloves, salt, and brown sugar.

Cream of Pumpkin Soup step by step

1. Preheat oven to 350°F. Cut and remove the top and bottom of the pumpkin (jack-o-lantern sized discs) core out pulp and seeds, discard insides. Bake pumpkin for 2 hours at 350°F with 2 quarts water in the roasting pan to keep it moist. Cover with aluminum foil..
2. Peel potatos. Cut potatos and pancetta into 1cm cubes and proceed to cook them into a hash in a skillet on a medium low flame, stirring and tossing frequently until all grease is extracted from the meat. Strain, save the grease and set the hash aside..
3. Mince garlic and onion, chop celery thin, width-wise, and grate carrots in a cheese grater. Coat a hot non-stick pan over a medium high flame with a bit of the grease from the hash and add garlic and onion. Add carrot and celery once the onions become transparent, cook until softend..
4. Peel and mash pumpkin and add all ingredients except cream to a large pot, add baking water and additional water (if needed) to submerge all ingredients, cover and cook over a medium flame for an hour, stirring occasionally. If ingredients haven't softened into a partially homogenous mixture, use a hand mixer to blend to the desired consistincy..
5. If you intend to freeze or conserve the soup in any way, do it now. Otherwise add cream, serves 12. Garnish with scallions or fresh parsley..

The soup will turn from a bright orange to a more muted orange color, this is good! In a large saucepan, saute onion in butter until tender. Cream of Pumpkin soup Jamaican style is a smooth, rich, mildly flavored milk based soup served warm without any frills required. Serve it to start off a gourmet meal or in a large bowl with a dinner roll on the side. A great soother or subtle beginning to an elegant dinner.