Pumpkin Soup

Classic, creamy and light pumpkin soup to comfort in winter or fall season. Simple vegan soup with fresh pumpkin, cinnamon, nutmeg, clove, and coconut cream. Don’t keep your family waiting for a flavorful, simmer, and smooth appetizer.

I often make pumpkin soup in the popular virtual life game.

If you know this popular game, you definitely know that there is a hobby for the player in a game. It can be cooking, gardening, and others. One character in the player makes cooking her hobby. You can use this cooking hobby to make delicious foods. Then, the food will fulfill the hungriness of the game character.

It’s funny when I think about playing the virtual life game. It’s like a real-life, but it is virtual. Sometimes, I feel like living my real life when I play this game. It might be because I want to do my life as I want. Throught this game, I feel like take care my life with my own rules. Haha, it’s interesting!

Although, life doesn’t work like in the game world and goes according to what we want. But, I believe that whatever path I have taken, is the best path for my life. I hope you believe it too. 🙂

Never mind, why am I discussing the virtual life game. Actually, I want to talk about my Sims’ favorite food when the weather in the game is cold. This food is so mouthwatering when they eat together around fireplace. That is the reason, I want to try to make it in the real life also.

In this game, I usually plant the ingredients first before cooking some food. Then, I cook the food from the garden. The dish that I cook will be a tool to increase the stamina of the game player. That’s what inspired me to make it in real life. I saw the creamy and orange soup that made me always want to taste it. So, I tried to make it, I was looking for the recipe. Thankfully, I once made sweet pumpkin coconut soup. I just need to modify it to a more savory version.

Bright benefits from the beautiful orange color 😊

If only I had known long ago how delicious the pumpkin turns into a smooth soup like this then maybe I would have cooked it when it was cold outside. Pumpkin is quite abundant in the market or supermarket and a large slice of pumpkin only costs ten thousand rupiah here. With that portion, I can make bowls of super delicious pumpkin cream soup! The soft yellow squash makes the soup texture so creamy that the coconut cream used may only serve as a garnish.

Very nutritious, low in calories, easy and fast manufacturing process, filling and delicious. All of these reasons make me recommend this soup for you to try at home. Trust me you will not be disappointed with the results.

Surprisingly, this simple fruit has extraordinary benefits. I summarise from several sources that might be able to add a little insight about the pumpkin.

– Help lose weight.

Pumpkin is rich in dietary fiber, so it is digested slowly by our bodies. Consuming pumpkins will make us feel full longer with lower calories.

– Help improve the ability of the sense of sight.

The bright yellow color of the pumpkin contains a lot of beta-carotene. In our body, the pigment that gives orange and red color will convert into vitamin A. It helps the retina to receive and to process the light that enters through the eye.

– Healthier and younger-looking skin.

The high beta-carotene content in pumpkin will help protect the skin from the sun’s UV rays. Also, It slows down the wrinkle on the skin.

THE INGREDIENTS OF
PUMPKIN SOUP

• Pumpkin – I make pumpkien puree by myself. If you want to buy the canned pumpkin or instant pumpkin puree, you can use it . Yet, the fresh pumpkin is more delicious to use in this recipe. Be sure to know the characteristic of the pumpkin size. A smaller pumpkin has more flavor and less water than large pumpkin.
• Coconut Cream – To make rich creamy texture. I use coconut cream to make the soup rich and creamy without using heavy cream or dairy. If you want to make it is not too vegan, you can use them or milk. Even, you can add butter instead if you do not like too rich.
• Vegetable Broth – do not skip the broth for the savory and flavorful soup. Here, I use vegetable broth because I want to make the soup vegan. If you want to make it more flavorful, you can use chicken broth.
• Honey – to balance the saltiness, add the thickness, and enhance the rich taste of the herb. Besides, as a substitute for the sugar, it is worth to use!
• Garlic and Onion – chopped them. They give the savouriness with a bit sweetness taste for the soup. These ingredient are must ingredients to add the rich of savory taste.
• Herbs – I use cinnamon powder, nutmeg, cloves. Herb in this soup make the soup warm and rich taste.
• Seasoning – Simple seasoning, I use sea salt and black pepper. Also, add green pumpkin seeds for garnish if you like it.

HOW TO MAKE
PUMPKIN SOUP

Slice pumpkin 3 cm thick, then peels the skin off. Cut peeled pumpkin into 5 cm.

In a steamer, boil water over medium-high heat. Steam the pumpkin for about 30 minutes or until the pumpkin is tender when you plugged it with a fork.

Heat oil in a pan. Sauté onion and garlic for 3 minutes until fragrant.

Add steamed pumpkin, cinnamon powder, nutmeg, and cloves. While stirring, crush the pumpkin a bit with your spatula.

Pour in the broth and add sea salt and black pepper. Bring the pumpkin soup mixture to boil and until the broth is slightly evaporated.

Turn off the heat then stir in coconut cream and honey until mix well.

Transfer it to a blender, and purée the mixture until smooth.

Place the pumpkin soup into a serving bowl and garnish it with coconut cream and green pumpkin seeds.

Enjoy!

PUMPKIN SOUP RECIPE TIPS :

• I prefer using fresh pumpkins to get a fresh soup taste. If you have pumpkin puree or canned pumpkin, you can use it.
• For the pumpkin, I use yellow pumpkin or sugar pumpkin. It is to make the taste suit with the herb. Yet, if you want another variety, you can use it. It will be a bit different in the result.
• If you use canned pumpkins, be sure to use pure pumpkins. Using pre-seasoned pumpkins puree will make different results.
• Besides coconut cream, you can use soy milk, cashew milk, or almond milk for vegan recipe. For the dairy option, you can use heavy cream, yogurt, or milk. If you want to make it richer, you can add the butter a bit.
• I use vegetable broth because I want to make the soup vegan. If you want to make it more flavorful, you can use chicken broth.
• Feel free to adjust the seasoning or how thickness the soup.
• Serve with toast bread or baguette for the perfect serving.

HOW TO STORE AND TO REHEAT PUMPKIN SOUP

Like other soups, this soup will only last a few hours at room temperature after you serve it. Therefore, this soup is better for you to eat with your family warm. But, if you still have some left, keep the left soup in an airtight container and store it in the fridge. At that condition, the soup will last for two days.

If you want to freeze it, do the same as before. However, you store it in the freezer. Be sure to pour the soup in a cool temperature. It will make it last longer up to two months.

How to reheat it, you can reheat it directly in the microwave or on the stove. But, it’s a step when you don’t freeze it. If you freeze it, first transfer the frozen soup to the usual part of the refrigerator. After a bit melt, then you reheat it.

As a side note, this applies if you haven’t added any creamy ingredients into the soup. Because if it already contains cream, I doubt it won’t last long. Even if you freeze it, it might only last two weeks.

Have you made it? How is the taste? I hope this food can warm up your body in the winter, cold, and windy weather. Keep healthy everyone! 😊

YOU MAY LIKE THE OTHERS COMFORT FOOD TO KEEP YOU WARM :

• Creamy Chicken Soup
• Sweet Pumpkin Coconut Soup
• Oxtail Soup
• Hainanese Chicken Rice

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