Creamy and Nutritious Pumpkin Soup
How to Make Delicious and Healthy Pumpkin Soup at Home
This recipe features a warm, velvety pumpkin soup made from sweet, naturally flavored kabocha squash. Each spoonful offers a comforting sweetness and warmth, perfect for chilly days. With simple ingredients and easy steps, anyone can create this delightful soup, making it an ideal breakfast option or a wholesome snack for kids.
Main Ingredients- Kabocha squash 600g
- Onion 1 medium
- Olive oil 3 Tbsp
- Butter 30g (approx. 2 Tbsp)
- Milk 700ml
- All-purpose flour 1 Tbsp
- Salt to taste
Cooking Instructions
Step 1
First, it’s important to clean the kabocha squash thoroughly, especially if you plan to cook it with the skin on. Dissolve 2 tablespoons of baking soda in water, soak the squash for 10 minutes, then rinse it under running water. This ensures it’s clean and safe to use, even with the skin.
Step 2
Peel the onion, trim off the ends, and slice it thinly into about 0.5 cm thick rounds. Slicing thinly helps the onion cook evenly and adds a deeper flavor to the soup.
Step 3
For the cleaned kabocha squash, remove the stem and the blossom end. Cut the squash in half, then use a spoon to scoop out the seeds and stringy insides. After that, cut the squash into manageable pieces, about 3-4 cm in size, as you’ll be cooking it with the skin on. Cooking with the skin retains more nutrients.
Step 4
Fill a steamer pot with water and bring it to a boil. Place the prepared kabocha squash in the steamer and cook for about 7 minutes. It’s done when a fork can easily pierce the squash. If you don’t have a steamer, you can easily cook it in the microwave. Place the squash pieces in a microwave-safe dish, cover with plastic wrap, and microwave for 5-7 minutes until tender. Be careful, as the squash will be hot.
Step 5
Heat 3 tablespoons of olive oil in a pan over medium heat. Add the sliced onions and sauté until they become translucent. Sautéing the onions brings out their natural sweetness, which will enrich the soup’s flavor.
Step 6
Once the onions are translucent, add the 30g of butter. Continue to cook, stirring, until the butter has completely melted and is incorporated with the onions. The butter adds a lovely richness and aroma.
Step 7
When the butter has melted, add 1 tablespoon of flour and stir constantly over low heat for about 1 minute. This step helps to thicken the soup. Make sure to stir the flour well to avoid lumps. Next, gradually pour in about 500ml of the milk (reserving about 200ml for later) while whisking continuously to create a smooth mixture.
Step 8
Add the steamed kabocha squash to the pot containing the sautéed onions, butter, flour, and milk mixture. Use an immersion blender to purée the ingredients until smooth. Alternatively, you can transfer the mixture to a regular blender and blend until silky smooth. If you cooked the squash with the skin on, the skin should blend in easily. Blending until completely smooth is key to a velvety texture.
Step 9
Now, add the reserved 200ml of cold milk to the soup. This will help to achieve the desired creamy consistency and balance the flavors. Adjust the amount of milk to reach your preferred soup thickness.
Step 10
Finally, season the soup with a little salt to taste. If you prefer a sweeter soup, you can add a touch of sugar or honey. Once well combined, bring the soup to a gentle simmer over low heat. As soon as it starts to bubble, turn off the heat. Overcooking can make the soup lose its delicate texture.
Step 11
Serve the warm pumpkin soup as is, or enjoy it with accompaniments. It pairs wonderfully with crusty baguette, homemade croutons, or toast lightly brushed with olive oil for a satisfying and delicious meal. For an extra touch, garnish with a sprinkle of parsley or black pepper.
