The Easiest Pumpkin Soup Ever! |
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- Опубликовано: 29 сен 2021
- It's pumpkin season! I'll show you the easiest method ever for making pumpkin soup. Easy prep, easy clean-up and totally low-maintenence cooking. It's also the best way to get the most flavor from your ingredients. If you like this video, please subscribe, like and comment!
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RECIPE
Ingredients:
- 1 Hokkaido pumpkin or butternut squash
- 1 large or 2 small onions
- 1 head of garlic
- 4 cups/1L chicken or vegetable stock, or water
- Olive oil
- Salt
- Pepper
- Cinnamon & nutmeg
- Juice of 1-2 lemons
Optional but recommended ingredients:
- 1/200g cup heavy cream
- 4 tbsp (1/2 stick)/55g butter
- Crème fraîche
- Pumpkin oil other flavorful oil such as hazelnut or almond
Process:
1. Preheat oven to 190˚C/375˚F.
2. Cut pumpkin or squash in half. Scoop out seeds. Reserve seeds for roasting if desired.
Halve onion(s) and garlic.
3. Add quash, onions and garlic to baking tray and coat with olive oil on all sides. Season with salt, pepper, cinnamon and nutmeg.
4. Bake 45-55 minutes until golden brown and pumpkin/squash is soft enough for a knife to go through without any resistance.
5. If using orange Hokkaido pumpkin, dump everything including skin into a large pot. If using butternut squash or green Hokkaido pumpkin, scoop out flesh from skin. Squeeze out flesh of onions and garlic into pot.
6. Add stock or water. Use an immersion blender to puree mixture until smooth.
7. Warm up soup and finish seasoning with heavy cream, butter if using and juice of 1 lemon. Taste and re-season with salt, pepper and more lemon juice as needed.
8. When serving, finish off with garnishes of choice such as crème fraîche, pumpkin oil, chives, chervil, parsley and/or pumpkin seeds.
9. Enjoy!
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#pumpkinsoup
#easypumpkinsoup
#easiestpumpkinsoup
#pumpkinsouprecipe
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Don't be afraid to be creative with the spices and garnishes. Curry, ginger, candied pumpkin seeds are all nice ways to change up this infinitely customisable base recipe!
Yass
Ok. This is definitely gettin' played on a loop next week!
My Dad pulled out the only pumpkin that survived in his garden this year. I did exactly what you suggested and I have to tell you that we were all fighting for the last bowl. Mom won of course but it was fantastic. Thanks it was easy and fun to make. They wanted a pie but I made soup. Just wished it was bigger. Happy Holidays
Thank you for sharing this vivid and fantastic story! I'm so pleased to hear how one recipe could bring goodness to your whole family, and do that precious pumpkin justice.
Made this today but my pumpkin was very sweet so I mellowed it out with a bit of acid (vinegar) and it was perfect
That's wonderful! Glad you enjoyed it. Good idea with the vinegar. I hope this method helped simplify things a bit.😊
Yum. This looks great.
Thanks!
I am a COMPLETE pumpkin nut and this looks sooooo delicious 😋
Looks easy and delicious, and the video is so well done.♥️
Thank you… looks fantastically simple. ❤thank you. Will be making this tomorrow❤!!!
Looks great, I use true elements pumpkin seeds to make this recipe and it turned out well, you should also try, its highly recommended!
Omg I'm in love 😍
Great receipe, looks delicious ❤
Delicious, I definitely gonna try this recipe
wow. i like pumpkins. its looks good.
Thank you. Hope you try the recipe!
This looks healthy. Will definitely try this recipe.
Yum
Now in the oven. I absolutely love your voice. Thank you!
Thanks for the video! I'm making the soup!
Hope it comes out delicious!
It's so delicious !! I will recommend this recipe to my friend! thank you🫶🏻
I'm so glad you were able to have a nice meal. And thanks so much for the feedback!
Yes , soooo good !
you should scorn the pumpkin and bake it with erbs and spices inside. That way, the flavor bakes into the pumpkin. Also, serve it inside of a warm pumpkin.
What kind of herbs and spices?
What do you mean serve inside a warm pumpkin?
You mean cut open a different pumpkin and steam it maybe, and later use it instead of a soup bowl?
That way they can eat the pumpkin pulp if they want, after they've eaten the soup…
❗️🤯😮🤗😍
I think that's a brilliant idea!
Thanks for the tips. 👍👍
Coconut milk instead of cream. Thank me later 😍
Wouldn't it be too sweet?
Perhaps you're thinking of sweetened coconut milk for things like coffee. This is coconut milk you cook with, the ones you use for things like curries and soups.
Is there a detailed recipe somewhere? I have an extra pumpkin that’s about to go bad, and this looks SO good! Definitely binge watching your videos.
Yes, there's a detailed recipe in the "description" box below the video. Hope you can find it. Thanks so much for binge-watching my videos!✌🏼
love soup!!!
Made it, so nice❤
Looks heavenly
❤❤❤❤❤❤❤❤❤
Awesomely delicious!
This looks very delicious, i will definitely try it soon
I prepared and it is delicious! Thanks.
That makes me so happy. I'm glad you enjoyed it!
Spectacular
Wow.
Just made pumpkin pancakes.
This is next yum
Sounds delicious! Hope upu like the soup, too.😊
I love it
Ufff, I always eat sweet pumpkin soups.
It's good stuff!
Made it and it was so good
Wonderful!
Yummy…👍
I've been recook 5 times ❤
Wonderful! I'm so glad you're getting a good meal out of it!
Thanks, I have a butternut squash, for a few days now , I want to make, soup and this video came up 😉
Hope the video helps!
THANKS
Beautiful and yes easy
Thank you!
Pretty delicious, I always add some Ginger to taste 🥰
So glad you enjoyed it! Good idea on the ginger.👍🏼😊
This turned out sooo good! I'm curious tho, why put olive oil on both sides of the pumpkin before baking? Like does it help soften it or what
I'm do glad you liked it! The olive oil on both sides is so the pumpkin doesn't dry out too much and burn during roasting.
Looks so delicious ma’am I must try the recipe thank you 🙏 for teaching me.❤
You're so welcome! I hope it comes out to your satisfaction
@@GiveMeLemons I hope so too.?😁✌️thanks again and happy journey.
So good
Thank you! So glad you enjoyed it!
mknn sehat yaa cumn bnyk proses😊😍😍👍👍
Pujadas pot 😊
Beautiful
Thank you!
Wow delicious 😋😅😂💝💖💕❤️🎀🎀👏👏👏
Thank you! I'm so glad it came out well.
Can I use coconut milk? This looks delicious 😋
Yes, absolutely. I have a vegan version of this soup here: ruclips.net/user/shortsysIm_I8ajQs?feature=share
@@GiveMeLemons thanks for sharing your delicious recipes 😘
No weights, no volumes, so sissy 😊
🙏🏻👍👍👍👍🍲🍲🍲
Looks delicious!!!! 🧡How many days does it last, in the fridge, please??
Hi! It should last 4-5 days in the fridge. The other option is to freeze a portion without the crème fraîche.
@@GiveMeLemons Thank you kindly!!!
My pleasure. I hope the recipe brings you many warm and comforting meals.
@@GiveMeLemons Aww so kind! 🤗I am sure it will!
I put applesauce in mine.
Beautiful! Just received some pumpkins from work so I’ll use this recipe. But one question I had: did you put the pumpkins in the pot without removing the skin? I’ve never worked with pumpkin before
Hi! Yes, with certain pumpkins like the kabocha squash I used here, you can eat the skin. In fact, the skin has tons of nutrients and flavor. I also show a butternut squash, whose skin you can't eat. You can roast it whole regardless and scoop out the flesh. What kind of pumpkins did you receive?
@@GiveMeLemons Thank you so much for the response! I received small orange pumpkins. Don’t know the name but they have thin skin and are the standard variety you see at pumpkin patches/grocery stores
You're so welcome! I would say those are sugar pumpkins. 😊 You can roast them the same way as shown, then scoop out the flesh from the skin. Wishing you happy cooking and happy eating!
@@GiveMeLemons Thank you again for the tips! My family loved the pumpkin soup :)
Thank YOU for trying the recipe and for the wonderful feedback! I'm so happy to hear your family had a nice meal. All the best!
Wait I wanna make this SO bad but idk where to get that pumpkin from!!😭 is there another type of pumpkin I could use that’s more common or easier to find??
Hi Anabella! Are you in the States? There, there should be butternut squash everywhere. Othewise buttercup squash, acorn squash, Hubbard squash and sugar pumpkins are all good substitutes. Worse comes to worse, you can wash and halve some sweet potatoes. Hope this helps!
Mua:
-giấy nến
- hành
-khay nướng
What’s make it difference between bake the pumpkin and cook the pumpkin in pot?does it make the taste or fragrance different?
Hi Kathy, yes it makes a difference for sure! Roasting vegetables, in general, concentrates their flavor. A lot of the moisture evaporates so you get a lot of intense, caramelized bits. This method of roasting halved garlic, onions and pumpkin together also eliminates the knife work so it's a win-win. Hope that helps!😊
Did she scoop the pumpkin out of the skin?
Hi! Yes, with butternut squash, I scooped out the flesh from the skin. With Hokkaido pumpkins, you don't need to since the skin is edible, delicious and nutritious! 👍🏼
Used almond milk instead of cream and butter. It was still amazing ❤.
Great! I'm happy you had a successful meal. I have a vegan version of this video if you're interested.😊✌🏼 ruclips.net/user/shortsysIm_I8ajQs?feature=share
wouldn't it be too watery with almond milk?
If this is a concern, you can start with less liquid (broth, water) and use more almond milk instead.
How much stock did you use?
4 cups/1 Liter give or take, depending on the consistency you prefer. I would err on the side of less stock, then adding little by little according to your taste.
Can I cut pumpkin into small pieces to speed up the roasting process?
Of course!
How long do i simmer it for when i add the stock??
Hi! Since all the elements are cooked through, about 10-15 min should suffice, just long enough to bring to a boil. Of course, like any soup, the longer it cooks out the more concentrated the flavors get.
@@GiveMeLemons i made it today for lunch and it was delicious. Will make again.
Wonderful! I'm so glad it came out well!
@@GiveMeLemons plz do a cauliflower soup
I am itching to get back to putting out content. Thank you for the push and inspiration!
What is pumpkin oil? ( sorry, we don't have it in stores here)
Hi, it's a very concentrated oil extracted from pumpkin seeds. Very intense and delicious. If you can't find it near you, you can try hazelnut, pistachio or just plain olive oil. Or leave it off altogether. There are a million garnish possibilities, but the star is the soup!
@@GiveMeLemons yes, it looked so delicious. Perfect for winter 🫶🏻
Enjoy!
That's interesting with the onion skin. How come that stays on?
When you roast it, you mean? Just to make it easier. No peeling or chopping required. When you put it in the pot you should squeeze the flesh out and toss the skin though, of course!
@@GiveMeLemons clever. Thank you.
Because there's such difficult-to-remove, yummy roasted caramelization on my cookie sheet,I'm wondering if I could just put all the ingredients in an ovenproof pan that would also be conducive for finalizing the soup...? They would need room to roast, right? I.e. I couldn't put them in an ovenproof soup pot....
Hmmm... I'm assuming you didn't use parchment paper and thus, the caramelization? I get why you would want to salvage that treasure. That's a clever idea roasting everything directly in a pot. I could see it working well in an XL dutch oven. Then you could de-glaze the bottom bits with some white wine, even better! Let me know if you try it and how it works out. For this batch though, maybe try de-glazing the sheet pan with a bit of wine or stock over the stove. Hope this helps!
@@GiveMeLemons yeah, I've learned just in the last year or so to just use the baking sheet to save on waste. I like BOTH ideas. Will try the baking sheet version first!
Looks delish but too much work for me lol
I don’t have 80% of ingredients. 💀
That's too bad cause the soup is delicious!
Pumpkin oil? 🤔 never heard of that
Hi, it's a concentrated oil extracted from pumpkin seeds. Very intense and delicious. If you can't find it near you, you can try hazelnut, pistachio or just plain olive oil. Or leave it off altogether. There are a million garnish possibilities, but the star is the soup!
Why do you call it pumpkin soup when you used butternut squash, that would be butternut squash soup???
That's right, the butternut squash is not a pumpkin but the flavors very close to a pumpkin, and we've generally come to call the soup we make from it "pumpkin" soup because of the flavor, though it's technically incorrect. I also show the kabocha squash, which is technically a Japanese pumpkin.😉
Well, wait 45 minutes at what???
190C/375F