The history of pumpkin soup begins with the celebration of Haitian Independence in 1804. Today, the traditional pumpkin soup known as "soup joumou," is made and served to friends and family in Haiti in remembrance of their fight for freedom. It is a popular Thanksgiving dish in the United States and can be served hot or cold.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Serves: 6 servings
Ingredients:
• 1 kg edible pumpkin (or butternut pumpkin)
• 1 tablespoon Olive oil
• 1 teaspoon dried chilli
• 1 teaspoon thyme powder
• 1 large onion
• 1 large potato
• 3 cloves garlic
• 1 carrot
• 1 stick of celery
• 1 litre hot vegetable stock
• Salt and Pepper to taste
Method:
1. Roughly chop the pumpkin, onion, potato and carrot and put them in a deep bottom pan.
2. Drizzle the olive oil and keep roasting them without covering the lid till they get soft and slightly caramalised at the edge.
3. Sprinkle the spices over the pumpkin with some black pepper.
4. Meanwhile, roughly chop the celery and add it to the pan as well.
5. When the pumpkin and the vegies are cooked and caramalized, add the vegetable stock and let the mixture cool down a bit.
6. Once the misture is cooled down, blend it to a smooth paste and turn on the flame. At this point, add in the salt as per taste.
7. Add in a little more water until you achieve the desired consistency.
8. Do not bring the soup to boil but just heat it enough. Serve it with a dash of cream and your favourite bread.
Tips & Tricks:
- Do not add the salt along with the vegies because the moment you add salt - the vegies start ozing water which prevents them frmo getting caramalized. So resist!
- You can use chicken stock instead of vegetable stock. Sometimes, when I dont have any at hand - I simply use water. Believe me, it doesnt affects the taste in any way.
- Try not to add too many vegies else that will overcome the taste of pumpkin. You definitely want to taste pumpkin if you are having pumpkin soup!
Happy Cooking!
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Serves: 6 servings
Ingredients:
• 1 kg edible pumpkin (or butternut pumpkin)
• 1 tablespoon Olive oil
• 1 teaspoon dried chilli
• 1 teaspoon thyme powder
• 1 large onion
• 1 large potato
• 3 cloves garlic
• 1 carrot
• 1 stick of celery
• 1 litre hot vegetable stock
• Salt and Pepper to taste
Method:
1. Roughly chop the pumpkin, onion, potato and carrot and put them in a deep bottom pan.
2. Drizzle the olive oil and keep roasting them without covering the lid till they get soft and slightly caramalised at the edge.
3. Sprinkle the spices over the pumpkin with some black pepper.
4. Meanwhile, roughly chop the celery and add it to the pan as well.
5. When the pumpkin and the vegies are cooked and caramalized, add the vegetable stock and let the mixture cool down a bit.
6. Once the misture is cooled down, blend it to a smooth paste and turn on the flame. At this point, add in the salt as per taste.
7. Add in a little more water until you achieve the desired consistency.
8. Do not bring the soup to boil but just heat it enough. Serve it with a dash of cream and your favourite bread.
Tips & Tricks:
- Do not add the salt along with the vegies because the moment you add salt - the vegies start ozing water which prevents them frmo getting caramalized. So resist!
- You can use chicken stock instead of vegetable stock. Sometimes, when I dont have any at hand - I simply use water. Believe me, it doesnt affects the taste in any way.
- Try not to add too many vegies else that will overcome the taste of pumpkin. You definitely want to taste pumpkin if you are having pumpkin soup!
Happy Cooking!
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