Pumpkins were native to the Americas and were widely grown by indigenous peoples long before the arrival of Europeans. Native American tribes, such as the Algonquins and Iroquois, made use of pumpkins in their diets, incorporating them into stews, soups, and other dishes.
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
With the European colonization of the Americas, pumpkins and squash caught the attention of European settlers, who incorporated these versatile vegetables into their own culinary traditions. Pumpkin soup started to appear in early American cookbooks in the 18th and 19th centuries, showcasing the influence of indigenous cooking techniques on European-American cuisine.
In other parts of the world, particularly in Europe and Australia, pumpkin soup became popular as well. It is commonly enjoyed as a comforting and warming dish during the autumn and winter months. Variations may include additional ingredients such as onions, garlic, herbs, and spices, depending on regional preferences.
Directions
<b>Roast Pumpkin</b>
1
Clean pumpkin, deseed, slice it.
Place it in to the bowl include diced garlic, olive oil, salt & pepper.
Mix well until all is well coated.
Place in to the baking tray and roast in oven on 170C.
Cook for approximately 30 minutes till 1 hour until pumpkin is completely soft.
Set aside.
<b>Sauté </b>
2
For the soup, heat the olive oil in a large saucepan.
Add the onion and cook for 5–6 minutes until soft and translucent
Lastly add bit of a grated nutmeg.
<i>...add</i>
3
Stir in the pumpkin and parmesan, then pour in the stock.
Bring to the boil, lower the heat and simmer for 10–12 minutes.
Stir in the cream and heat for a minute.
<i>...blend</i>
4
Now blend all until smooth, ideally use submergible mixer.
Add the butter and blitz again to a velvety smooth texture.
<b>Garnish</b>
5
Garnish up to your preference.
Ingredients
Roast pumpkin
1pumpkin
2cloves of garlic
2stalks of rosemary
2tbspolive oil
salt & peper
Sauté
1tbspolive oil
1onion
1pinchnutmeg
...add
30gparmesan
roasted pumpkin
800mlchicken stock
100mldouble cream
...blend
15gbutter
Garnish
mushrooms
shavings of parmesan
chilli strings
Directions
<b>Roast Pumpkin</b>
1
Clean pumpkin, deseed, slice it.
Place it in to the bowl include diced garlic, olive oil, salt & pepper.
Mix well until all is well coated.
Place in to the baking tray and roast in oven on 170C.
Cook for approximately 30 minutes till 1 hour until pumpkin is completely soft.
Set aside.
<b>Sauté </b>
2
For the soup, heat the olive oil in a large saucepan.
Add the onion and cook for 5–6 minutes until soft and translucent
Lastly add bit of a grated nutmeg.
<i>...add</i>
3
Stir in the pumpkin and parmesan, then pour in the stock.
Bring to the boil, lower the heat and simmer for 10–12 minutes.
Stir in the cream and heat for a minute.
<i>...blend</i>
4
Now blend all until smooth, ideally use submergible mixer.
Add the butter and blitz again to a velvety smooth texture.
