Easy Pumpkin Cream or Purée
This Pumpkin Cream Soup or Purée is a delicious and very easy recipe that’s ready in 30 minutes with simple ingredients. It’s nutritious, comforting, and perfect for cold days.
Recipe Information
- Preparation: 10 minutes
- Cooking time: 20 minutes
- Total: 30 minutes
Ingredient
- 1 tablespoon of extra virgin olive oil
- 4 cloves of garlic, finely chopped
- 1 onion, chopped
- 900 grams of pumpkin, peeled and diced
- 360 milliliters of vegetable broth
- 400 milliliters of canned coconut milk, or the type of milk you prefer
- ½ teaspoon of salt
- ¼ teaspoon of ground black pepper
Instructions OnOff
- Heat the oil in a pot and add the garlic and onion. Cook over medium-high heat for about 2-3 minutes, or until they begin to brown.
- Add the pumpkin and cook for another 2-3 minutes.
- Add the remaining ingredients and, when it comes to a boil, cook over medium heat for about 15 minutes or until the pumpkin is tender.
- Blend with an immersion blender directly in the pot and serve. You can also use a countertop blender if you prefer.
Grades
- Size of the pieces. Cut the squash and vegetables into the same size pieces for even cooking and a uniform texture.
- It enhances the flavor. To intensify the flavor, it’s important to sauté the squash and vegetables in the pot before adding the liquids.
- Creamy texture. To achieve a creamy texture, use canned coconut milk. Shake the can well to mix the layers and create a smooth consistency.
- Slow cooking time. If you have time, cook the cream over low heat for a longer period to intensify the flavors.
- Add toppings. Enhance the presentation and flavor with toasted pumpkin seeds, a splash of coconut milk, or fresh herbs like parsley.
