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Pumpkin Soup

Welcome back! 
Today, we have another delicious soup! Seeing that it's Thanksgiving season and thus pumpkin season, we decided to make this. This is actually a good way to get people who don't really like pumpkin to eat some (along with pumpkin pie, of course) because it's mixed in so well with the other parts of the soup, though it still is the main ingredient. So, it's a nice, accessible dish that's also pretty easy to prepare!

Pumpkin Soup


Makes 4 servings

Ingredients:

  • 600 grams pumpkin, cut, skinned, and seeded (we used kabocha pumpkin)
  • 1 shallot, chopped
  • 3 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste

Directions:

  1. Steam the pumpkin (make sure you've cut, skinned, and seeded it first!).
  2. Saute the shallot. 
  3. Mix the pumpkin, shallots, and chicken broth. Put this in a blender and blend.
  4. Put it back in a pot and on the stove. Add the heavy cream (you can substitute with milk or just chicken broth to make it lighter). Stir occasionally until it is boiling.
  5. Add salt and pepper to taste.
If you didn't already know, the skin of the pumpkin is actually very nutritious, so you can actually keep it on when you cook this (or anything with pumpkin). However, some choose to skin it for a variety of reasons: sometimes the skin is too tough and/or takes too long to cook (this is not really the case for kabochas), sometimes, the color doesn't match (this is the case for kabochas, since they're green on the outside), sometimes, it's just personal taste preference. Whatever you do, this soup will still taste great!

-Chefpo
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