Pumpkin soup what kind of pumpkin

Look for unblemished gourds that are heavy for their size. The stem should be withered and intact it shows that it aged on the vine , and the skin should be free of bruises and hard all around. Whole pumpkins can be stored in a cool dry place for weeks, until ready to cook. We may sometimes call ginger a root, but it is actually a rhizome. It's sold by a pound in the produce section usually near garlic and onions. Look for ginger with firm, thin skin. It should not look dried out or fibrous, and should not have any soft spots.

When you bring it up to your nose, it should smell spicy. Here are some tips on how to store fresh ginger. Stop at that point, and cool the soup to room temperature. You can then store the soup for three to five days in the refrigerator or for about three months in the freezer. Best to defrost the pumpkin soup in the refrigerator overnight before reheating.

But if you didn't plan ahead, you can defrost the soup in the microwave in two-minute bursts. Break up the soup into slush and making sure it's liquid enough. Then, reheat the soup by warming it gently in a heavy bottomed pot over low heat, stirring occasionally until it's piping hot. Stir in heavy cream at the end, just before serving. Cool, then scoop out the flesh. Freeze whatever you don't use for future use. Small pinch cinnamon.

Yogurt, for garnish. Toasted pumpkin seeds, for garnish. Melt butter in a large 5 to 6 quart , thick-bottomed pot over medium heat. Add the minced garlic and ginger, and cook another minute. Add the curry powder, cumin, coriander, cinnamon, and salt. Cook for another 2 minutes. Stir to combine. If the soup is too thick for your taste, add more stock or water to thin it to a consistency you like.

Increase the heat to high and bring to a boil. Once boiling, reduce heat to low. Cover and simmer for 10 to 15 minutes. Turn off the heat and carefully remove the bay leaves.

Right before serving, stir in the cream. Add black pepper and adjust seasonings to taste. Add more salt, if necessary. When ready to serve, portion out into bowls. Thank you so much for this wonderful recipe. Try a couple spoonfuls of peanut butter in it and garnish with celantro for a Tai version.

I could not find a kabocha squash so I used buttercup squash instead. I would recommend halving the spicies too much of a strong curry like flavor which drowns out the wonderful taste of the squash. I would also want to try cream instead of the coconut milk next time. Soup takes on a richer fuller flavor after a day in the refrigerator but thickens up substantially so be prepared to thin it a bit. Just made this soup and it is delicious!!!

Paired it with a piece of cornbread and voila: heaven! Thank you for such a fabulous recipe!! I liked it, thank you, but was hoping for a little sweeter of a taste. Next time I think I will. Hi Katy, you could stir in a little honey or maple syrup to sweeten it to your liking without re-blending anything. Do you strain your soups after blending? The consistency in your pictures look so thin and smooth compared to when I make them! Let me know if you give the ratios in this recipe a try.

With the coconut milk and all, it should be pretty creamy. This is fantastic!!! Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted.

These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

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