In the United States, pumpkin soup is a popular dish served on Thanksgiving Day. It is typically made by puréeing a pumpkin and mixing it with a broth or other liquid. The word can be eaten cold or hot.
Can you use canned pumpkin?
If you are looking for a quick and easy soup recipe, you might consider making pumpkin soup. It’s an excellent choice for a last-minute dinner. Pumpkin is rich and creamy, and it’s a delicious way to enjoy fall flavors.
For this recipe, you can choose to use canned or roasted pumpkin. Roasted pumpkin is the preferred option for adding extra flavor to your soup. The roasted pumpkin’s smoky flavor enhances the other ingredients’ sweet taste.
You can also make savory pumpkin soup using fresh pumpkin. After piercing the pumpkin with a fork, you can saute it with onion. Then, add herbs and spices to season the dish. Some spices you can add to your roasted pumpkin include garlic, cayenne pepper, cinnamon, and nutmeg.
Once the soup is ready, you can serve it as a main course or a side dish. You can freeze it, which will keep well for about three to four days.
Pumpkin soup can be made with vegetable broth, or you can use bone broth. In addition, vegans can use a non-dairy alternative like coconut milk or heavy cream.
When ready to reheat the soup, you can thaw it in the refrigerator. Or, you can heat it in a saucepan on the stove or in a microwave.
Seasonings for pumpkin soup
To create pumpkin soup with the best flavor, you can add a few simple spices from the pantry. For example, thyme is an excellent choice for soup. Its flavor compliments the sweet roasted pumpkin.
Cayenne pepper is another ingredient that pairs well with root vegetables. However, you need to add it early in the cooking process. This spice is also a great addition to stews.
Turmeric has a unique taste and can be used to enhance the natural sweetness of pumpkin. You can also add coriander, which is a citrusy herb. The combination of these two ingredients works together to create a delicious, savory pumpkin soup.
Fresh ground black pepper is another excellent spice for pumpkin soup. It’s a bit stronger than a pre-ground variety and provides a nice kick.
This soup works well with a little fried seafood, such as white-fleshed fish. Also, try a toasted baguette for dipping.
Other popular additions include garlic and onion. Garlic pairs nicely with the earthy pumpkin flavor. You can even use roasted onions for the garnish.
Some people like to top their soup with heavy cream or coconut milk. To keep this from spoiling, you can freeze the soup. You may need to thin it with water depending on how thick it is.
Storage of leftover pumpkin soup
There are several ways to store leftover pumpkin soup. You can freeze it, or you can reheat it on the stove. Either way, it is great to have on hand for quick meals.
Store your puree in an airtight container in the freezer for at least a week. After that, you can freeze it in an ice cube tin or a zip-top bag. It can last for up to a year.
To get the best flavor from your puree, make sure it is blemish free. The flesh of a blemished pumpkin will have a fibrous or stringy texture and will not have the same flavor as a clean pumpkin.
If you do not want to use the whole pumpkin, kabocha squash or pie pumpkin are suitable substitutes. You can freeze your leftovers in small portions or muffin tins. They can be used for smoothies or as soups.
For a quick lunch, reheat your pumpkin soup on the stove medium-low heat. Make sure you add some cream when you reheat it. That will help it thicken.
Store your leftover soup in a container with a lid and label it. Use the dates on the cans as a guide for how long you can store the hash. This will keep it tasting fresh for many days.