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.
Ingredients
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
- 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.
- 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.
- 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.
- Now blend all until smooth, ideally use submergible mixer.
- Add the butter and blitz again to a velvety smooth texture.
- Garnish up to your preference.
Ingredients
Directions
- 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.
- 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.
- 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.
- Now blend all until smooth, ideally use submergible mixer.
- Add the butter and blitz again to a velvety smooth texture.
- Garnish up to your preference.