Pumpkin soup from scratch. Get the recipe for pumpkin soup from fresh pumpkin with cream, and curry powder.
I love to make this pumpkin soup from scratch as a Halloween recipe: it is seasonal, delicious and uses all the pumpkin pulp from the carving.
I always make pumpkin soup from fresh pumpkin. First, because in Italy we don’t have the canned option, second, because this cream pumpkin soup gets all its flavor from cooking the pumpkin with potatoes and leeks.
In Italy, the creamy pumpkin soup is called velluata (velvety), to emphasize how smooth it is.
For the pumpkin soup topping, I blend hazelnuts with curry powder and a little brown sugar: it is a delicious!
You can serve the pumpkin soup plain or with a scoop of perfectly cooked basmati rice.
pumpkin soup recipe
- 2 cups peeled pumpkin cut in big chunks
- 1 medium potato peeled and cut in pieces
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons leeks thinly sliced
- ½ shallot thinly sliced
- 2 cups light broth*
- 4 tablespoons heavy cream
- 2 handfuls hazelnuts
- 1 teaspoon curry
- 1 teaspoon brown sugar
Place pumpkin and potato chunks in a bowl. Add the flour and mix to cover.
Brown leeks and shallot in the olive oil, using a large pot. Add pumpkin and potato chunks and brown them for a few seconds. Add the broth, cover and let cook for about 20 minutes on a medium heat (until tender).
Blend hazelnuts, curry, cinnamon and brown sugar and set apart.
Cream the soup with a blender.
Salt to taste, add heavy cream and stir.
Serve the soup hot, sprinkled with chopped curried hazelnuts.
*I made my broth with minimum effort: boiled a carrot, a shallot, a few sprigs of parsley and a few of thyme, 3 allspice corns and 3 of juniper.
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Enjoy your Halloween soup!