Pumpkin soup - 3 different and unmissable recipes

Welcome to Paulina Cocina! In today's edition, we have pumpkin soup. 3 different and delicious options.

These are 3 recipes I made with my personal friend Dalma Maradona, a certified pumpkin cream expert.

In the video, I show you how to make pumpkin soup, but I also share some terrific tips, taken straight from the Soup Bible, so you can soak everything all winter long. Be careful, though, it's a one-way street.

While you're at it, if you'd like, you can subscribe to my YouTube channel by clicking here .

About these pumpkin soup recipes

That is, they start with cream of pumpkin soup (you can also call it that), but then they can end up making cream of any sweet potato soup, because soup recipes with these tips turn out perfect, I warn you.

These pumpkin recipes, besides being delicious and zesty, are perfect for bracing for winter.

Go ahead and see that with just two or three things you can achieve very different and amazing flavors. You can also use your own creativity and make the soup to your liking.

Try them and fill your winter with pumpkin, soup and flavor!

INGREDIENTS

General:

-1 Pumpkin
-C/N Olive oil

For Soup #1

-1 Onion
-1 splash of cream
-salt
-pepper
-salt
-Broth

– A small piece of fresh cheese

For Soup #2

-One clove of garlic
-1 tbsp of sugar
-1 tbsp of Dijon mustard
-salt
-pepper

– 1/2 potato

For Soup #3

-2 slices of ginger
-1 tbsp of coconut milk
-1 tbsp of curry
-a handful of cilantro
-salt
-pepper

Step by step to learn how to make pumpkin soup in these 3 different ways.

1- The first thing we'll do is peel our pumpkin if we want to eat it peeled. We can also cook it with the peel and process it with the rest; it's completely edible.

2- Next, we'll cut it into medium to small cubes. Tip: Don't throw away the seeds; they can be made into a delicious snack! You can see the recipe by clicking here.

Soup #1: With cream

1-With our pumpkin cut, we are going to put a pot or pan on the fire with olive oil and there we are going to put our pumpkin cubes along with the chopped onion.

2- What follows is seasoning, in this case: Salt and pepper.

3- Once the ingredients have been sautéing for a while, we'll dissolve some broth in a cup of hot water and pour it into the pot. We'll leave the ingredients on the heat until the pumpkin is cooked through.

4- The next step is to remove from the heat and, using a hand blender, blend everything until well combined.

5- Finally, we are going to add a good splash of cream to our preparation.

6- To serve, we will place some pieces of fresh cheese (or whatever you like) in the bowl and then pour the soup over it.

Soup #2: With mustard

1- For this soup, we'll sauté the squash with a clove of chopped garlic. To make the soup thicker, we'll add half a diced potato (this trick also works with zucchini).

2- Seasoning: We're going to season this soup with a little sugar so the pumpkin caramelizes a bit. We're also going to add salt.

3- Once the mixture has been salting for a while and the sugar has started to caramelize (be very careful not to let it burn as this leaves a very unpleasant taste), we will add the broth.

4- When the pumpkin is cooked thoroughly, remove the pot from the heat and, before blending with the hand blender, add a good spoonful of mustard.

5- We process everything until it is well unified.

6- We serve.

Soup #3: With coconut milk

2- For this option, we are going to put the pot with oil and sauté there only the pumpkin cubes with a few pinches of salt.

3- Once it is a little in oil, we will directly add the broth.

4- When it has reached temperature, we will add a few pieces of ginger to the pot.

5- Let the pumpkin cook, and once it is soft, remove from the heat and add the cilantro, a few tablespoons of curry, and the coconut milk.

6- Blend all of our ingredients until well combined. Now all that's left is to serve the soup.