This thursday marks the date for Thanksgiving. As the meal preparations become more complicated for the day, I wanted to share a recipe which can be prepared a day before and served fresh on Thanksgiving: Pumpkin Soup!
I never tasted a pumpkin soup before I got the recipe from a beloved friend. It is a twist on the traditional pumpkin soup.
Recipe: Pumpkin Soup
Serve: 3-4 person
- 1 small pumpkin chopped into large chunks (remove skin and seeds)
- 2 small onions, sliced
- 2 carrots, diced
- 1 cup milk
- 1 1/2 tablespoon salt and pepper, add more if needed
- 4 cups vegetable stock
- 1 small orange’s juice
- 4 tablespoon olive oil
- Heavy cream
In a medium saucepan, heat the olive oil over medium heat. Add diced onions and stir until they turn into a faded pink. Then add all ingredients except salt, pepper, milk and orange, bring to boil, then reduce heat and let simmer until pumpkin is tender.
After all cooked, blend it all into a smooth consistency with an immersion blender or hand blender add orange juice and milk, cook over medium heat 5 more minutes.
Season to taste with salt and pepper. Add more according to your taste.
For the finish, serve with heavy cream while it is still medium heat.
Happy Thanksgiving 2016!