Pumpkin Soup 🎃🥣

I think pumpkin soup is a foolproof, entry-level soup recipe that anyone can make, whether you're a beginner or a master chef. The best part is: pumpkin already has a naturally sweet flavor, so there's no need for heavy seasoning. Simply add onions, garlic, milk, or cream for a perfectly smooth and flavorful dish.

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🛒 Ingredients (about 4 servings)

• Pumpkin🎃: 500g (peeled, seeded and cut into pieces. We recommend using Japanese pumpkin or small pumpkin, as they are pinker and sweeter)
• Onion: 1 (chopped)
• Garlic🧄: 2 cloves (chopped)
• Butter: 20g
• Olive oil: 1 tablespoon
• Chicken or vegetable broth: 500ml (water can be used instead, but broth is richer)
• Milk🥛: 200ml (or use 100ml of fresh cream, it will be creamier)
• Salt: appropriate amount
• Crushed black pepper: appropriate amount
• Herbs: A little (such as thyme or chopped parsley for garnish)

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👩🏻🍳 Detailed cooking process

1. Prepare the pumpkin

• Peel and deseed the pumpkin and cut into pieces about 2-3cm thick.
• If you find peeling the pumpkin troublesome, you can cut the pumpkin into large pieces first and bake it in the oven at 200°C for 15 minutes. The skin will become softer and easier to peel.

2. Stir-fry the base

• Heat a frying pan over medium heat and add olive oil + butter.
• After the butter is melted, add the onion and fry until transparent, then add the garlic and fry until fragrant.
• This step is the soul of pumpkin soup, and the sweetness of onions will add points to the pumpkin.

3. Cook pumpkin

• Add the chopped pumpkin to the pan and stir-fry gently for 2-3 minutes until the surface is coated with the butter.
• Add chicken or vegetable broth, the amount of water should just cover the pumpkin, so that the flavor is the strongest when it is cooked.

4. Cook until soft

• Cover the pot and cook over medium-low heat for about 15-20 minutes.
• Use a fork to poke the pumpkin. If it is soft enough to be pierced easily, it means it is ready.

5. Blend into a smooth soup

• After turning off the heat, pour the pumpkin and soup into the blender and blend until completely smooth.
• If you don't have a blender, you can use a handheld blender and blend directly in the pot.

6. Add milk or cream

• Return the pumpkin paste to the pot, add milk or cream over low heat and stir slowly.
• Please do not boil over high heat, otherwise the milk will form grains and affect the taste.

7. Seasoning

• Season with salt and black pepper.
• If you want a richer taste, you can add a little nutmeg powder (Nutmeg), which will give it a Western restaurant flavor.

8. Finish serving

• Pour the hot pumpkin soup into bowls.
• You can drizzle a few drops of olive oil or cream on the surface and sprinkle a little chopped parsley for garnish.
• A bowl of golden and smooth pumpkin soup is ready~✨

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🌟 Editor's Tips

• Thick version : If you want it to be creamier, you can replace the milk with fresh cream, which will instantly upgrade the taste.
• Refreshing version : Use water + a little milk, the taste will be lighter and suitable for drinking in summer.
• Hong Kong fusion version : add a little corn kernels 🌽 and cook together, then add the kernels after the soup is made for a richer taste.
• Lazy version : Use instant chicken broth bricks or broth powder, which is already delicious.
• Health Tip : Pumpkin is high in fiber, low in calories, and rich in beta-carotene. Drinking more pumpkin is good for your eyes and skin.