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Before you jump to Pumpkin soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Choosing to eat healthily provides incredible benefits and is becoming a more popular way of living. The overall economy is impacted by the number of people who are dealing with diseases such as high blood pressure, which is directly related to poor eating habits. There are more and more campaigns to try to get us to lead a healthier lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most likely, most people think that it takes a great deal of work to eat healthily and that they will have to drastically alter their lifestyle. Contrary to that information, individuals can change their eating habits for the better by implementing a couple of small changes.
Initially, you must be extremely careful when food shopping that you don’t automatically put things in your basket that you no longer want to eat. As an example, most likely you have never checked the box of your favorite cereal to find out its sugar content. A superb healthy option can be porridge oats which have been found to be beneficial for your heart and can give you good sustainable energy at the start of the day. Mix in fruits or spices to improve the flavor and now you have a breakfast that can become a normal part of your new healthy diet.
To sum up, it is not hard to begin making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to pumpkin soup recipe. To make pumpkin soup you need 8 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Pumpkin soup:
- Provide 3 lbs pumpkin
- Take 3 large leeks
- Use 2 teaspoons paprika
- You need 1/4 teaspoon cayenne pepper
- You need 17 oz cream
- Provide 1/2 cup water
- Prepare to taste salt
- Provide to taste Extra Virgin Olive Oil from Spain
Steps to make Pumpkin soup:
- Wash the leeks thoroughly, making a lengthwise cut to separate the layers and remove any dirt with running water.
- Put 8 generous tablespoons of Extra Virgin Olive Oil from Spain in a large pan fry the sliced leeks until they start turning golden around the edges, and smell delicious!
- Add the pumpkin, cut into cubes, season to taste and cook for 2-3 minutes. The pumpkin is absorbing the flavour of the leeks and the Extra Virgin Olive Oil from Spain.
- Add the paprika and cayenne. Stir well so all the flavours mix together.
- Add the half cup of water. Remember that a pumpkin is 90% water, and it will give off that water while cooking. Put a lid on the pan and simmer for 30 minutes until the pumpkin is tender.
- After 30 minutes, beat the mixture with a hand-held blender or in a food processor until you have a smooth cream. In the last few seconds of beating, add the single cream.
- To decorate the soup, put a couple of tablespoons of Extra Virgin Olive Oil from Spain in a frying pan and flash-fry some little cubes of pumpkin.
- Serve the soup with the pumpkin ‘croutons’ and a drizzle of Extra Virgin Olive Oil from Spain to add its incomparable smoothness and texture.
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