Can we use canned pumpkin Puree?
My vote always goes with fresh pumpkin. If you can get hold of fresh pumpkin ( thankfully available almost all around the year), I would always prefer that. Convenient option is using canned puree. Look for pure 100% pumpkin puree.
Roasting pumpkin for the soup
Roasting veggies enhances the sweetness of it and pumpkin is no different. If you notice the steps, before adding the stock, I am sauteing the pumpkin pieces to lightly caramelize them. Then it cooks along with the stock. You can skip the hassle of chopping the veggie and roast the halved squash. Scoop out the pulp and add to the sauteed onion mix. If using roasted pumpkin in this recipe, reduce the amount to stock by 1.5 cups initially and add more later to adjust the consistency.
How to serve pumpkin soup?
This is wholesome as such and can be served as a meal by itself with some toppings like cilantro, crispy fried shallots, red chili, and a squeeze of lime juice. For crunch, you can also top with roasted pumpkin seeds or crispy garlic croutons. Chunks of crusty bread is perfect for scoop this creamy thick goodness.
Storing suggestions
The flavors only get better the next day, making it a perfect candidate to make it in bulk and refrigerate. In an airtight container, it will easily last up to 3-4 days. To freeze, divide the leftovers into single servings or smaller portions in freezer bags. You can freeze them for up to 3 months. Thaw the soup overnight in the refrigerator, and reheat it in the microwave or on the stove.
[ad_2]