My goodness, if you have never made "fresh pumpkin soup", you must try this recipe. For the most part, people think of the "orange pumpkin", but actually the pumpkin to be used is pumpkin squash with the green skin...not the orange.
The health benefits are numerous. You are talking about a vegetable that has high amounts of beta carotene for the eyes, Vitamin K for the heart, magnesium and Vitamin C. Impossible to list ALL the benefits...but you get the picture. You would be surprised to read how good pumpkin/squash is for you.
For this recipe, it comes timely, because you can make it at home, it's cheap, it's healthy and it definitely satiates your appetite without feeling like you just ate a cow. This is also without milk for the people are lactose intolerant.
Like all recipes, you can add other spices or ingredients to this dish to make it your own.
Of course you need to start by finding a fresh pumpkin squash at your local supermarket or even your in your backyard. Once you select it and cut how much you want to cook, you will first need to peel or scrape off the skin.
Then simply cut into cubes as you will be putting these into a pot of boiling water to cook.
In the meantime, this is your time to get your fresh butter and onions together. You will want to sautee your onions since you will be adding/blending these into your soup.
On the other stove burner, boil a pot of water and simply add your cubed pumpkin. Obviously, the water boiled should be sufficient to cover the amount of pumpkin you want to to cook.
A little help, you cut the pumpkin so that this way it only takes 10-15 minutes once the water is at boiling temperature and it's easier for your blender to make into soup.
Now we want to sautee your onions with some nice butter (grass fed preferred).
By the time your onions are cooked in butter, your pumpkin should be close to ready.
Now we mix. Add your cooked onions and your cubed pumpkin to your food blender. Don't forget to add some of your boiled pumpkin water to the mix so it helps the blender -- maybe start with a 1/2 cup.
Blending is the easy part, it should break down super quick since the pumpkin is already soft.
Now place all your soup into a bowl and don't forget to add more butter OR whatever ingredients you may like (maybe some chili flakes or pepper etc...). To me, it really does not need much but we all love our certain spices.
There you have it. A simple, delicious, nutritious and healthy lunch or main meal. The nice thing is you will have left over pumpkin that you can cut the next day for another bowl :-)
Thank you for taking time to read my little pumpkin soup recipe :-)