Rich, creamy, hot, and appetizing— I could imagine the soup even before it’s cooked. I can smell the inviting aroma already! I definitely couldn’t wait to have it on our table for us family to share while catching up and updating on recent activities like my husband’s work, and my kids’ learnings and mini milestones. I’m sure you’re excited to share this with your loved ones, too.
Strengthen your family ties more with this pumpkin soup, which is not just delicious and healthy, but also very easy to prepare.
Background
It may not be a sweater weather just yet, but it’s never wrong timing to sip a bowl of rich- flavored soup from an even richer history. I don’t want to overwhelm, but do you know that the pumpkin soup was invented in Haiti, and was first served in celebration of their independence? From then on, this dish of great historical value has spread all over the world, and has developed to have many varieties.
What makes the soup flavorful?
I’m spilling the secret: it’s the garlic and the onion! Adding these incredibly nutritious ingredients makes the soup (and even other dishes) very savory!
What’s the best to pair the soup with?
Crispy bread is the best recommendation I can give here. Dunk crispy butter bread or garlic bread in that creamy soup, and mop every drop of it till the bowl is empty.
Can I use pumpkins carved in Halloweens for Jack-O-Laterns?
Not recommended. True, these are edible, but to be honest, they’re not as tasty as butternut pumpkins.
Getting hungry? Let’s get cooking!
| PREP TIME | COOK TIME | TOTAL TIME |
| 30 mins | 1 hr | 1 hr 30 mins |
- Pumpkin
- Mushroom
- Garlic
- Pork cube
- Onion
- Salt
- Pepper
- Rosemary
- Parmesan Cheese
- Carrots
- All-Purpose cream
- Water
- Butter
- Olive oil
- Parsley for garnishing (optional)
- Prepare all the ingredients. Slice the pumpkin, garlic, ginger, and onion. Peel and slice the carrots.
- Put pumpkin and carrot in a baking dish.
- Sprinkle pepper, salt, and rosemary.
- Add garlic and olive oil.
- Roast in a pre-heated oven for 30 – 45 minutes at 200°C.
- While roasting the main ingredients, stir fry the mushroom on olive oil and butter. After, set aside first.
- Once pumpkin and carrot is cooked, remove the garlic, then mash together in a separate bowl.
- In a separate pan, saute in olive oil, garlic, onion.
- Add mashed pumpkin and carrot. Mix.
- Add Parmesan cheese and water. Mix.
- Pour all-purpose cream.
- Boil the mixture for 5 minutes on medium heat.
- Let it cool for an additional 2 minutes, then blend.
- On a clean bowl, arrange the mushroom and Parmesan cheese, and pour mixture.
- Top with parsley (optional), serve hot, enjoy!
- Rellenong Pusit
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- Chicken Adobo With Mushroom
- Stir Fry Chicken & Vegetables
Watch the video below where we walk you through every step of this recipe. Check out our collection of recipes on Youtube, Facebook or on our Instagram.
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