Best pumpkin varieties for soup?

[Rambo]

Originally Posted by SField

No, like I said, he should roast a butternut squash. I'm guessing he's had it steamed, which is less appealing.
Actually, I think steamed butternut and steamed sweet potatoes have more similarities in taste than the roasted versions do.

 

[ama]

I made some pumpkin soup tonight with a variety called Cinderella. Very nice nutty sweet flavor.

 

[Huntsman]

Someone post a recipe. I feel like making pumpkin soup.

 

[edinatlanta]

Here you go...

Have a pumpkin. Puree. Add water, salt, pepper, cook.

 

[itsstillmatt]

Originally Posted by Huntsman

Someone post a recipe. I feel like making pumpkin soup.
Take one pound pumpkin and put in a pan with a slice of orange zest 3 g sugar and 500 ml chicken stock. Bring to a boil and cook, covered, for 18 minutes. Remove the orange, blend and strain, set aside. Bring it back to a boil, add 10 g cornstarch mixed with a few T water. Bring back to a boil. Add 1/3 c creme fraiche, again, bring to a boil. Add a few T butter and blend with a hand blender for about 30 second. You are done. Well, check seasoning and then you are. Best I've ever had.

 

[ama]

You can roast the pumpkin first if you want the soup to have a smokey roasted flavor.

 

[Douglas]

Originally Posted by Huntsman

Someone post a recipe. I feel like making pumpkin soup.

it's not hard. sautee some onions, carrots, and celery with a pinch of salt til nicely sweated. Add pureed pumpkin, swirl for a minute to toast the pumpkin, then add chicken stock to cover. Bring to a simmer for a bit, puree, season however you want (try cinnamon and allspice and nutmeg, or just s and p, sage is also very nice, i like these plus a pinch of heat) and you're done.

If you want to get creative roast a butternut squash, peeled and cubed, with some molasses, vanilla and the "pie" seasonings from above, then proceed subbing the squash for the pumpkin.

winner winner. serve with a bit of whipped cream.

 

[tattersall]

Originally Posted by tattersall

Also had good pumpkin luck with a variety called Rouge Vif d'Etamps.

Originally Posted by ama

I made some pumpkin soup tonight with a variety called Cinderella. Very nice nutty sweet flavor.

Cinderella=Rouge vif d'etamps - this is a great pumpkin if you can find it

 

[SField]

Originally Posted by iammatt

Take one pound pumpkin and put in a pan with a slice of orange zest 3 g sugar and 500 ml chicken stock. Bring to a boil and cook, covered, for 18 minutes. Remove the orange, blend and strain, set aside. Bring it back to a boil, add 10 g cornstarch mixed with a few T water. Bring back to a boil. Add 1/3 c creme fraiche, again, bring to a boil. Add a few T butter and blend with a hand blender for about 30 second. You are done. Well, check seasoning and then you are. Best I've ever had.
Well I'd sweat a mirepoix and grate some ginger. Also I'd throw two cinnamon sticks into the hot oil, wait till they activate, then start the veg. Also you'd get better results from roasting the pumpkin first. Oil, spice mix (coriander, chili, nutmeg, fennel, poppy, smoked spanish paprika, brown sugar, salt)... saute in butter to coat, transfer to pan in hot oven. Roast till tender, add to mirepoix/ginger/cinnamon/chicken stock. Immersion blender should be fine. Add some sort of fat... creme fraiche works well.

 

[foodguy]

yeah, if you don't add so much liquid, there's no need for cornstarch. you can puree with blender and then sieve to get out any fragments. finish wtih a little sour cream or, ideally, creme fraiche.

 

[itsstillmatt]

Originally Posted by foodguy

yeah, if you don't add so much liquid, there's no need for cornstarch. you can puree with blender and then sieve to get out any fragments. finish wtih a little sour cream or, ideally, creme fraiche.
From what I can tell, the cornstarch doesn't really thicken the sauce, especially since you blend it again, but rather it lightly binds the liquid and puree which makes it creamier (just a description, I am sure this is not the actual science.) I don't like puree thickened soups that much, other than white bean, because they are always slightly grainy to my tongue. Also, why are you guys all making pumpkin pie soup? My thread is about pumpkin soup.

 

[SField]

Originally Posted by foodguy

nadia

Some of the best meals of my life.

 

[SField]

Originally Posted by iammatt

Also, why are you guys all making pumpkin pie soup? My thread is about pumpkin soup.

Huh who the hell eats pumpkin pie soup?

 

[foodguy]

Originally Posted by SField

Some of the best meals of my life.

she totally rocks. we once spent an afternoon going through her garden ... probably an hour of it spent with her explaining the importance of celery. haven't been back in 3-4 years ... wonder if giovanni is ready to take over.

 

[Douglas]

Originally Posted by iammatt

Also, why are you guys all making pumpkin pie soup? My thread is about pumpkin soup.

Says the supposed French chef who's using thickeners.