Posted by Mira | Posted in healthy recipes | Posted on 26-02-2012
Tags: cream soup, croutons, picnic, picnic food, picnic food ideas, picnic soup, pumpkin
This cream soup is lacto vegetarian food. Although relatively rich in calories it can be regarded as healthy food. This pumpkin soup tastes unusual. The usual pumpkin sweetish flavor is noticeable as a background taste, whereas spices lead in top flavor. And the spicy garlic croutons along with Parmesan – give it something special as well.
Personally I like pumpkin freshly juiced or baked. There were some soup experiments with this vegetable in my past but I even can’t remember how it tasted – meaning nothing special. That is why I got down to this recipe being quite skeptical. One thing that sounded very fascinating to me was the combination of pumpkin and ground nutmeg. That is why I gave it a try. Now that I have cooked and eaten it I can’t yet say definitely whether I loved it or not so much… Call it eating or taste habit but sometimes with new things – especially when it concerns food – you need time to get whether you like that something new or not. With this pumpkin nutmeg recipe I can say definitely – I will cook it again, and maybe again… I liked how the spices played out – the cayenne pepper with ground nutmeg, and how the soft cream and pumpkin taste winded it all up smoothly….
Well, here is the detailed recipe with pics and instructions of the pumpkin soup and the croutons. This soup can perfectly work as autumn or winter picnic food idea. Hope it will be an interesting cooking experiment for you as well. Enjoy!
Spicy Pumpkin Nutmeg Cream Soup
Food type: lacto vegetarian, preparation time: 30 minutes, cooking time: 30 minutes.
Yields: 4 servings.
700 g pumpkin (peeled and seedless)
1 medium onion
3 medium garlic clove
33 tbsp olive oil
350 g boiled water
200 g cream (11%)
3 pinch ground nutmeg
1 tsp salt
0.5 tsp cayenne
1/5 tsp black ground pepper
50 g Parmesan
4 tbsp sour cream
Rinse, cut the pumpkin, remove the seeds, peel and cut it 1×1 cm dice.
Peel and finely cut the garlic cloves and the onion (separately).
Put a heavy bottom saucepan over medium-low heat. Add olive oil. Add the garlic and panfry for 1 minute. Soon add the onion; panfry together with the garlic for the next 6-7 minutes.
Add the pumpkin to the saucepan continue pan-frying the veggies for 5 minutes more. When done add boiled water and allow simmering for 10-12 minutes stirring continuously.
When the pumpkin becomes tender, blend the ingredients till smooth pure forms. Bring to the boil over low heat, add cream, season with salt, cayenne, ground black pepper and nutmeg.
Stir well the seasoning into the pureed veggies. (I love the view!)
Leave over the heat for the next 3-4 minutes. Then cover with a lid and allow to rest for 15-20 minutes.
Serve with croutons or grissini. Serve the picnic soup in warm pots, add 1 spoon sour cream and top the picnic soup with some grated Parmesan to each pot.
Spicy Garlic Croutons
Croutons are French food. I like them with pureed soups or separately. Also, they are perfect as a side dish for example with beer. You can vary the spices. This garlic crouton recipe goes well with the above presented pumpkin soup. Enjoy!
Preparation time: 5 minutes, cooking time: 20-30 minutes; yields: a good batch of croutons.
400 g white bread (French baget or other)
5-7 garlic cloves
50 ml olive oil
Seasoning: salt, cayenne (plenty)
dried herbs (optional): basil, oregano, thyme, celery
Preheat the oven to 200-210 C.
You may either use bread with or without the crust. Cut the bread into 1.5×1.5 cm dice. It will be ideal to allow the dice dry a bit on in the shadow for at least 30 minutes.
Meanwhile crash the garlic cloves. Take a medium bowl, add oil, garlic, salt, and spices and stir well.
Coat bread in the spicy oil.
Lay the croutons on the baking sheet. Place in the oven for 20-30 minutes checking how well the croutons bake. If needed turn them over. When croutons become golden-brown they it is time to take them out of the oven.
Tip: A quick option for making the croutons is pan-frying them with or without oil over a large skillet continuously turning them over with a spatula.
Allow the croutons to cool slightly before serving them with the picnic soup, salad, or separately in a deep bowl.