Photo by Juta Kübarsepp, for the October issue of Kodu & Aed, 2012
As somebody aptly commented on my Flickr photo page, it's that time of the year :) When heading to the market these days, you'll see piles of beautifully bright orange pumpkins and winter squashes everywhere. I got one from my mum just over a week ago, and we enjoyed a number of different pumpkin dishes during the week. I made a pumpkin and ginger loaf, two types of pumpkin jam (one with ginger, one with flowering-quinces).
And this soup. There are two things with this soup that make it different from other pumpkin soups I've tried so far. Firstly, it's fat-free, making it perfect for those who are preparing for the Christmas or Thanksgiving feasts laying ahead of us (and if you're omit the cream drizzle, it's vegan, too). Secondly, it uses nutmeg as a seasoning - giving the soup a lovely and different twist.
Fat-free Pumpkin Soup with Nutmeg
(Kõrvitsasupp muskaadiga)
Serves 4
500 ml vegetable stock (2 cups)
800 grams cubed yellow pumpkin or winter squash (cleaned weight; just under 2 lbs)
2 medium-sized onions, chopped
2 garlic cloves, chopped
0.5 tsp freshly grated nutmeg
salt, if necessary
freshly ground black pepper
To serve:
4 Tbsp double cream (optional)
Bring the vegetable stock into boil.
Add the pumpkin, onion and garlic. Bring to a boil and simmer gently for 20 minutes, until the vegetables are soft.
Blend the soup into a fine purée (I used a handheld immersion blender).
Reheat the soup, season with grated nutmeg, salt and pepper.
Divide the soup into heated bowls, drizzle some cream on top and serve with crusty bread.
Other pumpkin/winter squash recipes @ Nami-nami:
Pickled pumpkin (Estonian Christmas recipe)
Pumpkin Risotto & Arancini Balls
Old-fashioned Pumpkin Soup with Semolina
Pumpkin Soup with Thyme
Johanna's Roasted Pumpkin and Blue Cheese Quiche
12 comments:
sounds like a great way to warm up :)
Pille, this soup is such a beautiful, vibrant color... It is making crave dinner and it's only 10:30am here! :)
I love nutmeg with pumpkin, whether it's in a soup or a pie. And just about any squash is perfect for soup. I can't wait to try this.
Nutmeg sounds like a great idea!
Lovely soup (and lovely photo!). I'd probably make this with a different winter squash, maybe blue hubbard, which loves nutmeg too.
I really like the taste of nutmeg in pumpkin soup...just looking at your soup has me craving!
Tere Pille,
Me oleme ka juba mõni aeg erinevate kõrvitsasuppidega maiustanud:-)
Saadan Sulle töökaaslaselt saadud retsepti. Ka see kõrvitsasupp on suurepärane!
Siit see tuleb:
Take +- 1.5 kg pumpkin. Peel it and cut in in big bits. Put it in a pot.
Cover the pumpking with cocnut milk (for 1.5 kg pumpkin that would be more or less 1 liter)
Add approx. 1.5 cm of fresh ginger wich you will grate over the mixture.
No salt- No pepper at this stage.
Cook under mild temperature for approx. 1 hour.
Mix it just before eating.
You can add some paprika powder on the top of each plate for the decoration (red/ orange) or some fresh onions or fresh coriander (green / orange).
If – like me- you can’t live without salt then you can add some “posh salt’ (Himalaya salt /Fleur de Sel…)
Head isu ja tervitusi meilt kõigilt,
mmid
I love your blog!
Cata
Oooh - pumpkin soup! Yum! Have you ever added ginger, garlic, and curry powder to pumpkin soup? Delicious!
I love pumpkin and have a new hand blender/ powerstick that will make soups simple. Can't wait to try it!
Olen kahe nadala jooksul seda suppi juba 2 korda teinud. Suur tanu hea retsepti eest!
K&S - indeed. And warming up we needed in October :)
Erik - I must admit it's not a usual combo for me. Until now :)
Sylvie - I agree!!
Lydia - I always learn so much from you. Though I must admit I've never seen a blue hubbard before - need to find out where to get some seeds..
ChichaJo - I see I'm the only one who was unaware of that great combination?? :)
Margit - tänud!!
DaviMack - yep, ginger, chilli, curry powder - you name it. Just not nutmeg until now :)
Patricia, Cata -thank you!!
Gerti - võta heaks :)
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