Are you looking for a comforting and delicious soup recipe? Well, look no further! I’ve been making this pumpkin soup recipe ever since I was a kid, and it’s absolutely fantastic. You probably know that home-cooked meals always taste the best, but what if your busy schedule means you don’t have much time to spend in the kitchen? That’s where Grandma’s famous pumpkin soup comes in!
In this article, I’ll show you how to make my grandmother’s favorite pumpkin soup with minimal ingredients and easy steps. This recipe has been passed down through generations of our family – from grandma to me – so I’m confident that you’re going to love it as much as we do. Plus, with just a few simple ingredients (including canned/boxed stock!), this one pot wonder is ready in no time at all. So let’s get cooking!
Read also: grandma’s pumpkin soup recipe
grandma’s pumpkin soup recipe
– 1 medium-sized pumpkin
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 4 cups vegetable broth
– Salt and pepper to taste
– Optional toppings: sour cream, croutons, fresh parsley
Step 1: Preparing the Pumpkin
First things first – let’s tackle that magnificent pumpkin! Cut it in half using a sharp knife. Be careful not to slice your fingers off; we want all digits intact for this soup adventure. Scoop out the seeds and stringy bits from inside the pumpkin with a spoon. It’s like cleaning out a slimy treasure chest!
Step 2: Cooking the Pumpkin
Place each half of the cleaned pumpkin face down on a baking sheet lined with parchment paper or aluminum foil (easier cleanup!). Pop them into an oven preheated to 400°F (200°C) for about an hour until they become tender and caramelized. You’ll know it’s ready when you can effortlessly pierce through its flesh with a fork.
Step 3: Sauteing Onions and Garlic
While our lovely pumpkins are getting cozy in the oven, heat up that trusty pot of yours over medium heat on your stovetop. Add those diced onions drizzled with olive oil into the pot! Stir them around occasionally until they turn translucent and start releasing their sweet aroma.
Now comes my favorite part – mincing some garlic! Grab those two cloves and give ’em a good chop or use your handy-dandy garlic press if you have one lying around (no judgment here). Toss that aromatic delight into the pot alongside those sautéed onions. Cook for another minute or so until they become fragrant, just enough time to read this sentence aloud.
Step 4: Extracting Pumpkin Goodness
By now, our roasted pumpkins should be perfectly tender, waiting to fulfill their destiny. Take them out of the oven and let them cool a bit so you don’t scald those precious fingers of yours.
Once cooled down, scoop that soft pumpkin flesh out from its skin using a spoon or your favorite kitchen utensil. It should slide right off effortlessly! Collect all that orange goodness into a bowl for later blending.
Step 5: Blending and Simmering
Time to get our soup party started! Transfer the sautéed onions, garlic, and roasted pumpkin into a blender or use an immersion blender if you have one (fancy!). Blend until smooth and creamy – we want no lumps in this gang!
Pour this velvety mixture back into the pot over medium heat. Now it’s time to add some flavor magic! Slowly pour in the vegetable broth while giving everything a good stir. Season with salt and pepper according to your taste buds’ preferences (they are in charge here).
Step 6: Bringing It All Together
Simmer your soup concoction for about 10-15 minutes to allow all those flavors mingle together like old friends at a reunion. Keep stirring occasionally so nothing gets stuck or burnt on the bottom – we’re not fans of burnt surprises!
Step 7: Serve in Style
Now it’s time for presentation greatness! Ladle that beautiful pumpkin soup into bowls with care. If desired, garnish each serving with dollops of sour cream (go wild!), crunchy croutons (yum!), or sprinkle some fresh parsley on top (so fancy!).
Enjoy this autumnal delight as soon as possible while it’s still hot enough to warm both your heart and soul!
And there you have it – Grandma’s Pumpkin Soup recipe straight from her secret cookbook vault. Share this comforting masterpiece with family and friends; they’ll be begging for seconds…and thirds!
Read also: white stuff in ground beef
Read also: How long is opened beef jerky good for?