American cuisine

Easy

Pumpkin Soup

Name: Pumpkin Soup
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 tbsp. Olive oil; half Onion; 1 medium Carrot; 1 medium Shallots; 1 sprig Celery; 5 oz. Kabocha; 2 cloves Garlic; Ground salt; Ground black pepper; 1 tbsp. Honey; 3 cup Vegetable stock; 1 Bay leaves; 2 sprigs Thyme

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This soup is perfect for cold days or sick days in. It’s made with Kabocha Squash which has a dainty natural sweetness. The sautéed vegetables, herbs, and stock are blended together with the kabocha to create a smooth, creamy soup that is hearty enough for even the coldest days.

Recipe

PRE TIME: 25 min

COOKING TIME: 45 min

TOTAL TIME: 1 hr 10 min

2 SERVING

Ingredients:

1 tbsp. Olive oil
half Onion
1 medium Carrot
1 medium Shallots
1 sprig Celery
5 oz. Kabocha
2 cloves Garlic
Ground salt
Ground black pepper
1 tbsp. Honey
3 cup Vegetable stock
1 Bay leaves
2 sprigs Thyme

Directions:

Step 1

Peel the pumpkin and cut into small cubes, and slice the onion, carrot, shallots and celery, set aside.

Step 2

Pour olive oil into the pot, heat it over medium-high heat, add celery, carrots, shallots and onions, and fry for 3-5 minutes, or until will become soft and transparent.

Step 3

Add pumpkin, crushed garlic, season with salt and black pepper, reduce the heat to medium and low heat, and fry for about 2 minutes. Then add honey and keep stirring for about 2 minutes, then add vegetable broth, bay leaves and thyme, boil until the water boils, turn to low heat then cover, simmer for about 30-40 minutes

Step 4

Remove the bay leave and thyme, use the hand blender to blend it until all the ingredients turn to liquid, and then filter with a fine mesh, it will make the soup smoother.

Step 5

Pour the soup into the plate, garnish with some snap bean, pink pepper and olive(these are totally optional, with some heavy cream or sour cream are a good choice too) serve.