Baek’s Sweet and Nutritious Pumpkin Soup
Baek’s Sweet and Nutritious Pumpkin Soup
^~^~~~~~♡♡Chef Baek’s Delightfully Sweet and Nutritious Pumpkin Soup
Start your day with a simple yet incredibly nutritious breakfast! This creamy pumpkin soup, made with wholesome pumpkin, offers a hearty and satisfying meal. It’s perfect for a refreshing weekend morning. You can even make a batch ahead of time and reheat it in the microwave for a quick and easy meal later.
Ingredients- 1 medium pumpkin
- 1/2 medium onion
- 1 Tbsp unsalted butter
- 1 cup (200ml) water
- 1 cup (200ml) milk
- 2/3 cup (approx. 130ml) heavy cream
- 2 Tbsp oligosaccharide or honey
- 1 pinch salt
Cooking Instructions
Step 1
Wash the pumpkin thoroughly. Place it in the microwave and cook for about 5 minutes. This step softens the pumpkin, making it much easier to cut and remove the seeds.
Step 2
Carefully remove the softened pumpkin from the microwave and cut it in half. Then, use a spoon to scoop out and discard all the seeds and stringy bits from the center.
Step 3
Place the pumpkin halves cut-side down on a cutting board. Using a sharp knife, carefully peel off the skin. Be cautious as the pumpkin can be firm.
Step 4
Cut the peeled pumpkin into rough, bite-sized chunks. Cutting them too small might make them overcook later.
Step 5
Peel and roughly chop half an onion. You don’t need to chop it very finely.
Step 6
Heat a pot or a wide pan over medium heat. Add 1 tablespoon of unsalted butter and let it melt completely. Be careful not to burn the butter.
Step 7
Once the butter is melted, add the chopped onion and pumpkin chunks. Sauté them lightly for about 2-3 minutes, stirring gently, as if coating them with butter. This helps to enhance the pumpkin’s flavor.
Step 8
When the onion starts to turn translucent, pour in 1 cup (200ml) of water. Cover the pot and let it simmer gently over medium-low heat for about 15-20 minutes, or until the pumpkin is very tender. You can check for doneness by piercing a piece with a fork; it should go in easily.
Step 9
Once the pumpkin is fully cooked, use an immersion blender directly in the pot to blend everything until smooth. Alternatively, carefully transfer the contents to a regular blender and blend until very smooth. If using a regular blender, be mindful of the hot liquid.
Step 10
Return the puréed pumpkin mixture to the pot. Stir in 2/3 cup (approx. 130ml) of heavy cream, 1 cup (200ml) of milk, 2 tablespoons of oligosaccharide or honey, and a pinch of salt. Mix well to combine.
Step 11
Gently simmer the soup over medium-low heat, stirring occasionally. Cook until it reaches your desired consistency. If it becomes too thick, you can add a little more milk. Avoid boiling vigorously.
Step 12
Aim for a smooth, creamy consistency, similar to what you’d find in a restaurant soup. Continue to simmer for about 5 more minutes, allowing the flavors to meld.
Step 13
Once the soup has reached the perfect consistency, remove it from the heat. Ladle it into serving bowls. For an extra touch, garnish with toasted nuts, a sprinkle of parsley, or grated cheese, according to your preference. Enjoy your restaurant-quality pumpkin soup right at home! ^~^~~
