Cream of Pumpkin Soup

I had been wanting to try this recipe for a long long time now and somehow it didnt happen. When I had the mood, there was no pumpkin and vice versa. Finally, I had the pumpkin and I immediately tried this soup – Its plain awesome. One should have a spoonful of this soup to understand what i am saying. The natural sweetness from the pumpkin, rich flavour and creamy texture leaves you spell bound. This is a kind of thick soup which can be used along side evening snacks and it would be so filling. Here is the recipe for the rich-creamy-silky-velvety Pumpkin Soup. I am using milk instead of cream which gives you the same taste but is low – calorie.

Recipe:

Ingredients:

• Diced pumpkin – 1 cup
• Finely chopped onions – 4-5 Tbsp
• Butter – 1 tsp
• Milk – 1/2 cup
• Vegetable Stock – 1 cup
• Salt – as required

Preparation:

1. Take a pan, heat the butter. Add chopped onions and let them get golden brown.
2. Add the pumpkin pieces and let them cook for a minute.
3. Pour the vegetable stock and let the mixture boil well.
4. Once the pumpkin is cooked well, strain the pumpkin/onion from the stock.
5. Blend the pumpkin and onion into a fine paste after letting them cool.
6. Add the paste into the stock and bring to boil again.
7. It will be very thick and full of pumpkin. Add milk and bring the mixture close to boil
8. Additional boiling can lead to milk getting curdled. Switch off the heat as soon as the mixture is close to boil.
9. Add salt and serve hot. Pepper powder can be added but it spoils the richness of the soup and its flavors.