The weather is getting a bit cooler in the evenings now. My kids know that when it’s cooler, then dinner is usually soup, salad, and bread. And the first soup I made this fall was this pumpkin soup with toasted pumpkin seeds. My Aadi loves maple, and believe it or not, pumpkin and maple go so beautifully together.
Step-by-step: Easy pumpkin soup
Using a sturdy chopping board and chef’s knife peel and cut the pumpkin into smaller pieces – about 2-inch cubes.Pro tip – Pumpkin is hard so it is very important to use a sharp chef’s knife carefully.
In a soup pot or stockpot, add butter and oil. Sauté the garlic and onions followed by the bay leaves. Cook until onions are translucent. Next, add the chopped pumpkin and saute a minute more. Then, add the stock. Continue to cook for 10 to 12 minutes or until the pumpkin is fork-tender.Pro tip – Keep the heat to medium so it does not burn on the bottom. And if necessary, add a little more water or stock. Remove bay leaves. Season with salt and pepper. Using a hand blender, blend the soup until smooth.Pro tip – If using a stand blender, cool the soup for a few minutes and be very careful as the hot soup can splash out and cause serious burns.
Once smooth, add the maple syrup and cream. Taste and adjust seasoning.Pro tip – Once you add the cream, do not overheat the soup as it can cause the cream to split due to overheating. Serve in soup bowls topped with toasted pumpkin seeds and a drizzle of more maple syrup.Pro tip – The maple syrup is optional but does add a lovely flavor and sweetness to the soup.
Pumpkin seeds
Place the pumpkin seeds in a dry frying pan and toast them for about two minutes until fragrant. Set aside.
Frequently asked questions
Thank you for sharing - Save for later
