Now, I am so tempted to lick my computer screen to have my cream of pumpkin soup!
This photo has been in my files since a long time ago and being anything but swamped with Mommy duties now, I will be able to share the recipe for this delightfully sumptious soup right now.
Okay let’s do this:
You will need about a quarter portion of a medium-sized pumpkin or from a big squash.
1 carton of all-purpose cream
1 chicken cube
1 onion, minced
1/4 cup butter
1/8 tsp cumin powder
1/2 cup croutons
salt and pepper to taste
Peel pumpkin and chop coarsely, about 1 inch thick and wide (although honestly, it doesn’t matter! It’ll get mashed later!). Put in boiling water. Cook until tender. Drain off from excess water.
In a soup pan, saute tenderized pumpkin in butter and onion. Add chicken cube. Add about 2 cups of water. Bring to a quick boil.
In a food processor, puree the pumpkin mixture. Blend very well.
Bring back the processed pumpkin mixture back to the soup pan and simmer in medium heat. Slowly stir in cream and cumin powder. Continue simmering until soup is creamy. Season with salt and pepper.
Top with croutons
*Note: You may add fresh milk to adjust texture or soup consistency. Be sure to just quickly heat the soup when there’s milk. Overheating or rapid boiling will cause the milk to curdle.
Purists, please don’t crucify me for loosely interchanging pumpkin and squash every now and then. They belong to the same specie but are two varieties that differ in size and color. Whatever you use, it will taste almost perfectly the same!