Simple Way to Prepare Pumpkin soup Any-night-of-the-week

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Before you jump to Pumpkin soup recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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We hope you got insight from reading it, now let's go back to pumpkin soup recipe. You can cook pumpkin soup using 8 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Pumpkin soup:

1. You need 3 lbs of pumpkin.
2. Take 3 of large leeks.
3. Use 2 teaspoons of paprika.
4. Prepare 1/4 teaspoon of cayenne pepper.
5. You need 17 oz of cream.
6. Get 1/2 cup of water.
7. Prepare to taste of salt.
8. Prepare to taste of Extra Virgin Olive Oil from Spain.

Steps to make Pumpkin soup:

1. Wash the leeks thoroughly, making a lengthwise cut to separate the layers and remove any dirt with running water..
2. Put 8 generous tablespoons of Extra Virgin Olive Oil from Spain in a large pan fry the sliced leeks until they start turning golden around the edges, and smell delicious!.
3. Add the pumpkin, cut into cubes, season to taste and cook for 2-3 minutes. The pumpkin is absorbing the flavour of the leeks and the Extra Virgin Olive Oil from Spain..
4. Add the paprika and cayenne. Stir well so all the flavours mix together..
5. Add the half cup of water. Remember that a pumpkin is 90% water, and it will give off that water while cooking. Put a lid on the pan and simmer for 30 minutes until the pumpkin is tender..
6. After 30 minutes, beat the mixture with a hand-held blender or in a food processor until you have a smooth cream. In the last few seconds of beating, add the single cream..
7. To decorate the soup, put a couple of tablespoons of Extra Virgin Olive Oil from Spain in a frying pan and flash-fry some little cubes of pumpkin..
8. Serve the soup with the pumpkin ‘croutons’ and a drizzle of Extra Virgin Olive Oil from Spain to add its incomparable smoothness and texture..

Place the pumpkin on two large baking trays and drizzle over a little olive oil. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground. Sprinkle the spices over the pumpkin with some black pepper. Add the garlic and cook for another minute, then add the stock and bring to the boil. Roasted Pumpkin Soup with Melting Cheese The lovely thing about pumpkin is that it has a really velvety texture in soup, and if it's oven-roasted before you add it to the soup, it gives an unusual nuttiness to the flavour.

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