Making Easy Cold Pumpkin Soup

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If cold pumpkin soup sounds a little strange to you, you are not alone. Lots of people in other part of the country have never encountered this cool, smooth treat, but they are missing out. If you have only every had pumpkin soup at Thanksgiving, you have never really experienced it. There are all kinds of soups from all over the world that you need to try.

Pumpkin soup is a real taste treat, even if the idea of an orange soup seems a little strange. Many people have never even tried the more common hot pumpkin bisque that is often made for Thanksgiving. However, if you have not had sweet, delicious cold pumpkin soup yet, you are missing out on a really delicious experience.

Serve up your favorite pumpkin soup in bowls or mugs, cook it right in the pumpkin, or hollow out a pumpkin to serve as centerpiece and serving dish, too. Garnish with green onion, chopped parsley, or sweet spices like cloves and cinnamon. While your family might start out skeptical, they will end up loving this unique dish.

Pumpkin is not only delicious and creamy, but also packed with nutrients. Full of fiber, vitamin A, iron, and vitamin C, it is a wonderful way to get your nutrients without having to feel like you are eating your vegetables. Even kids will love this soup, once they give it a try. Getting them to enjoy eating healthily has never been easier.

Try a southeast Asian (recipe is given below)inspired pumpkin soup recipe easy and quick. With a little carrot and coconut, you have a spicy, exotic treat that is great served during those last hot late summer days, when pumpkins first appear at roadside stands. Of course, to try this soup when pumpkins are not in season, just used frozen or canned products.

The best kind of pumpkin to use for these soups is a small type, usually referred to as a pie pumpkin. Do not use a jack-o-lantern pumpkin! They are harder, woodier, and less flavorful than their smaller, sweeter, more tender cousins are. Pumpkins can be easily prepared for cooking by slicing them in half, cleaning out the seeds, and cutting them into smaller pieces.

Next, peel your pumpkin and cook the flesh until it is soft, or boil or bake it, then scoop the meat out of the skin once the pieces have cooled off. Either way, compost the parings or use them to make stock, then mash the pulp or put it in the blender.

Savory ingredients like garlic and onion go very well in pumpkin soups. Make them creamy and rich with cream or dairy milk, or soy or coconut milk. Vegetable or chicken broth can be used instead of water in these soups. They add more flavor. Blend the soup partially or completely, depending on the texture you prefer, then chill your soup and serve.

Coconut Pumpkin Soup with Garlic and Chili

Ingredients -

1 big pumpkin, de-seeded and chopped
1 can coconut milk
1 red chili, chopped
2 cloves garlic, chopped
Handful cilantro leaves
Salt
Freshly ground black pepper
12 roast pumpkin seeds for garnish

Preparation:

Boil the pumpkin chunks until soft.

Puree the garlic, all but a few slices of chili, salt, pepper, and half the cilantro in a blender until well mixed.

Drain the cooking water from the pumpkin and keep it.

Blend the pumpkin with the chili mixture in the blender, and then put it back in the pan with the coconut milk. If the soup is too thick, add some of the cooking water to thin it.

Serve in soup bowls, with some chili slices and pumpkin seeds on top and the rest of the cilantro leaves.

(Serves 4)

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