Pumpkin! In New Zealand, it is an all-season foodstuff and popular Pumpkin Crown can be found in any store for literally a few bucks. I fell in love with a local recipe for pumpkin soup, which is simple and quick to make so I decided to share the recipe. I hope you will try it and let me know how you enjoyed it.
Ingredients
Pumpkin (butternut or hokkaido)
500 g of bacon
- 1 cup cooking cream
2 onions
3 garlic cloves
Butter
Salt and pepper
Ingredients for preparing pumpkin soup
Instructions
1. Prepare the pumpkin – peel and scrape out the insides. In New Zealand I used to use Pumpkin Crown, but here at home I can’t find it anywhere. Anyway, soup can be made from Butternut or Hokkaido pumpkin and I haven’t noticed any difference.
2. Cut the pumpkin into cubes. Chop the onion and fry in butter until soft. Prepare a large pot and add a little water. Into the pot, add the pumpkin cubes and fried onions. Cook over a low heat until everything is boiling. It is very important to pay attention to the amount of water in the pot. We shouldn’t give it too much, because we want to ensure the resulting consistency is creamy puree.
To slice the pumpkin, take a good knife
3. When the pumpkin is almost overcooked, use a lot of salt and add the garlic clove. Boil briefly and then smooth it with cream. You can use a blender to achieve the perfectly smooth, creamy texture.
In the final stage of cooking, the soup spits a lot. Keep it covered with the lid on and be careful.
4. Cut the bacon into cubes and fry it in a pan. Add this to the soup at the very end, stir and serve.
The soup tastes best the next day, after it is allowed to rest overnight in the refrigerator.
Enjoy your meal!
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