Pumpkin Soup

By Marta Díaz Megías

Pumpkin is an underappreciated vegetable. Most think of carving one for Halloween, even though it is packed with flavor, vitamins, minerals, color and above all, creaminess of taste and texture. There is also an overwhelming feeling of satisfaction once it is eaten, whether in soup form, as a casserole, or as a side dish.

Peeling and preparing pumpkin is not pleasurable but it is a job worth doing. This soup can be a starter to a light main course, or a main course served with a salad. Any kind of pumpkin will do as long it is fresh.

Ingredients:
3 fl oz virgin olive oil
1 onion peeled and finely chopped
1 tsp granulated sugar
1½ lbs. pumpkin, peeled and diced
¾ inch root ginger, peeled and chopped
2 carrots peeled and sliced
1 potato peeled and chopped
1 teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground coriander
70 fl oz boiling water
2 oz unsalted butter
1 tablespoon lemon juice
3 fl oz double cream (optional)

To Serve:
Salad or arugula leaves, pumpkin seeds, chia seeds.

Preparation:

1. Heat large heavy pan, add the olive oil, onion and sugar and sauté on a high heat for a minute

2. Add the pumpkin and mix.

3. Add the chopped root ginger, carrots, potato, salt, white pepper, and coriander and mix for a minute or so.

4. Pour in the boiling water, add the butter and cover with a lid. Allow to simmer gently on a moderate heat for 20 minutes.

5. Liquidize the soup and then pour back into the pan. Add the lemon juice and the cream and serve when you are ready.

A Few Notes:

  • The cream can be omitted and served on the side instead if you prefer.
  • The consistency of the soup can be determined through personal preference. Feel free to thin the soup by adding more water.
  • Arugula leaves give a nice contrast with their fresh, peppery taste.

Marta Díaz Megías was born and raised in Madrid, Spain and is as an official Translator/Interpreter from the Catholic University of Paris. She has always had a personal passion for cooking and started her own catering company in Madrid, and taught cooking courses for several years as well. Marta now lives in Southern California and loves promoting Spanish cuisine.


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