Maple Pumpkin Soup with roasted Pumpkin seeds
Maple and pumpkin make a perfect combination, try adding it to your pumpkin soup or even to your roasted pumpkin puree. This creamy soup makes a perfect meal on it’s own as it’s so hearty and filling.
It’s the month of October already guys. Simmer is over so soon. Can you believe it? Felt like summer passed by too soon this year. Ah well, I love fall especially the colors. Gives my cake decorating life a different color palette I really love.
The weather is getting bit cooler in the evenings now. My kids know that when it’s cooler then dinner is usually soup, salad and bread. Really!! I love soup and can eat soup everyday not matter how hot the weather is. My kids may be the same, they just don’t know it yet. Well, less soup in fall, almost every day in winter. You know one day it’s yummy maple pumpkin soup or creamy mushroom soup or roasted butternut squash soup or sweet pea soup, asparagus soup, leak and potato soup, am I making you hungry? Lol you can tell I’m a big soup fan; can’t you ?
So the first soup I made this fall was this Maple Pumpkin Soup with toasted pumpkin seeds. My Aadi loves maple and believe it or not pumpkin and maple go so beautifully together.
A little about the ingredients
Maple – pumpkin and maple go so beautifully together. If you can’t find maple syrup use honey but honestly if you can find maple syrup use it. You won’t regret it.
Pumpkin Seeds – Oh if you do get pumpkin seeds; you must try toasting them as garnish. They ads such a wonderful crunch to it.
Water / Stock – I had no stock on hand today so I used water but vegetable stock or chicken stock will add so much flavor.
Milk or cream – usually for soups we add cream but if you have a sweet and creamy pumpkin trust me – milk is all you need. But add either and you will love it. A little tip when adding cream or milk – warm the milk so it will avoid splitting .
Pumpkin – Of course the star of this soup – the pumpkin. I only get the huge pumpkins that can feed an army so I usually get a smaller cut from the grocer. If you get the small pumpkin buy two small or one medium which are usually about 250 to 300 grams each. If you use the small sweeter pumpkins then you may want to decrease the quantity of maple syrup in the recipe.
Now you know that I love making a video just so I can show you how simple and easy it is to cook something.
Maple Pumpkin Soup with roasted Pumpkin seeds Course: Soup Cuisine: International Author: Veena Azmanov – Veena’s Art of Cakes – 500 grams / 1 lbs – pumpkin – 1 small red onion – chopped roughly – 1 small garlic – chopped roughly – 30 grams / 2 tbsp butter + 1 tbsp olive oil – 1/4 cup maple syrup – 2 bay leaves – 1 cup cream / milk warm For garnish – pumpkin seeds and maple syrup 1) Clean and cut Pumpkin into small pieces 2) Chop onion and garlic. 3) In a deep soup pot – saute onion, garlic in the 1 tbsp butter & olive oil 4) Add the pumpkin and bay leaves 5) Add stock or water 6) Cook until the pumpkin is cooked until it almost breaks into pieces. About 5 minutes 7) Remove bay leaves and puree with a hand blender / blender. 8) Once smooth add the maple syrup, cream / milk 9) Taste for seasoning – add salt and pepper as needed. 10) Add the remaining one tblsp butter. 11) Serve warm. Toast pumpkin seeds 1) Just place pumpkin seeds in a dry saute pan and toast them for about two to three minutes making sure not to burn them.