Creamy Pumpkin Soup (Print Version)
# Ingredients:
01 -
5 pounds sugar pumpkin or kabocha squash.
02 -
4 tbsp butter.
03 -
2 yellow onions, medium, diced.
04 -
3 cloves garlic, finely chopped.
05 -
3 tsp smoked paprika.
06 -
1/2 tsp ground cumin.
07 -
A dash of cayenne pepper.
08 -
One large Granny Smith apple, peeled and diced.
09 -
4 cups chicken stock or vegetable stock.
10 -
1 cup plain water.
11 -
1 tsp fresh thyme or 1/2 tsp dried thyme.
12 -
1/4 tsp sage powder.
13 -
One cup of whole milk.
14 -
Half a cup of heavy cream.
15 -
Salt and freshly ground black pepper to your liking.
16 -
Toasted pumpkin seeds for topping.
# Instructions:
01 -
Slice the pumpkin, discard the seeds, and roast it face-down at 350°F for 45 to 60 minutes until tender. Let it cool, then scoop out 6 cups of the softened flesh.
02 -
Melt butter and cook onions for 4 minutes. Toss in garlic and spices, letting them cook for another minute.
03 -
Mix in the pumpkin, apple, stock, water, and thyme. Bring it to a boil, reduce heat, and let it simmer partially covered for 20 minutes.
04 -
Blend the soup until smooth using a regular blender or a handheld immersion blender.
05 -
Pour in the milk and cream, then add black pepper and salt to your taste. Garnish with pumpkin seeds and sprinkle paprika for extra flavor.
# Notes:
01 -
Only use cooking pumpkins, not the decorative kind.
02 -
You can prepare it in advance.
03 -
Stays good in the freezer for up to 3 months.