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It’s springtime! The sunshine is warming your neck, a gentle breeze is refreshing… but then suddenly there is one of those days when the temperature drops again… & drops… & raindrops keep falling on your head… & the breeze gets stormy… That’s exactly the time for a hot soup keeping you warm & comfortable!
It was raining, my hair got wet, it was cold – I was cold: when arriving at home in the evening I started thinking about a nice warming soup – immediately. I rummaged through my pantry & found some canned pumpkin puree… thought & done: I made a creamy pumpkin soup!
…& it was a really quick affair!
Let’s start…
… w/ the ingredients:
We need:
- pumpkin puree
- whipping cream
- desiccated coconut flakes
- bacon
- onion
- carrot
- ground ginger
- ground coriander
- ground sweet paprika
- salt & pepper
- pumpkin seed oil.
So we chop the onion, the carrot & the bacon & fry it in a pan for about 10 min (w/ some frying oil!).
In the meantime we mix the pumpkin puree w/ the whipping cream, the desiccated coconut flakes & the spices.
We start heating the mix & add the fried onion, carrot & bacon.
Be careful:
The pumpkin mix tends to bubble & splash – so stir permamently.
You don’t need any lenghty cooking: the pumpkin puree is ready out of the can & the rest is fried… Only heat it up!
Distribute to 4 bowls… & add a splash of dark pumpkin seed oil to each bowl!
Serve immediately!
- 500 g pumpkin puree
- 1 onion medium size OR 3-4 spring onions
- 1 carrot rather large
- 20 g bacon
- 2 tbsp desiccated coconut flakes
- 3 tbsp whipping cream mixed w/ the coconut to emulate coconut milk
- 1/2 tsp ground ginger
- 1/2 tsp ground sweet paprika
- 1/2 tsp ground coriander
- 1 tbsp oil e. g. peanut oil - for frying
- 1 tbsp pumpkin seed oil - for frying
- 4-5 tbsp whipping cream for the soup
- salt & pepper
- some pumpkin seed oil for serving
- Chop the onion, the carrot & the bacon.
- Add the oil reserved for frying to a pan & add chopped onion, carrot & bacon.
- Add salt & pepper.
- Fry for about 10 min until tender - stir constantly.
- Add the spices & the coconut cream mix to the pumpkin puree.
- Heat the pumpkin puree in a pot, but carefully: it tends to bubble & splash!
- Add the contents of the pan & stir constantly.
- Add salt & pepper until you feel it's ok.
- Add remaining whipping cream & stir.
- Distribute the soup in bowls & add a splash of pumpkin seed oil on top.
- Serve immediately.
This hot soup will not only rewarm you by its temperature, the spices will give you a nice inner feeling of cosiness for the next hours…
For the record:
I used cannes pumpkin puree… it comes from the baby food shelves in my trusted food store. It’s organic & contains nothing but pumpkin puree – no salt, no spices, no preservatives, no additives, no whatever… Each little jar contains 125 gr which is ok for a starter soup bowl. (You may remember that I told you before that canned pumpkin puree is not common in Germany.)
Okay…. nobody will stop you if you lay your hands on a pumpkin (e. g. a Hokkaido), cut it into pieces, remove the seeds & bake it in your oven for about 30 min. Afterwards you can easily mash it to create your own homemade pumpkin puree!
For the record:
Instead of using desiccated coconut flakes you may – of course – use coconut milk!
The onion & the carrot as well as the bacon will be tender, but remain as they are… bits! If you like a totally „smooth“ soup you may reach for a handheld blender & puree the soup. (I admit that I prefer any creamy soup having some bits staying…)
The businesswoman with too many office hours thinks
This is a quick soup – at 1st glance I thought it would get complicated because of rather many ingredients, but the thresholds cleared away…
I really liked the soup – you may add some more ground paprika – the spicy type!
