No Cream Creamy Pumpkin Soup

No Cream Creamy Pumpkin Soup Recipe | Healthy and Delicious

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 6

Introduction

No Cream Creamy Pumpkin Soup is a delicious and comforting dish that is perfect for the fall season. This soup is rich and creamy, without the need for heavy cream, making it a healthier option for those looking to indulge without the guilt.

History

Pumpkin soup has been enjoyed for centuries, with variations of the dish found in many different cultures around the world. This particular recipe puts a unique twist on the classic pumpkin soup by omitting the cream, making it a lighter and more nutritious option.

Ingredients

2 cups finely chopped onions
2 green onions, thinly sliced (including tops)
0.5 cup finely chopped celery
1 green chili pepper, chopped
0.5 cup canola or vegetable oil
3 cans of chicken broth (14.5 oz (411 g) each) or 6 cups of homemade chicken stock
2 cups pumpkin purée or 1 can (16 oz (454 g)) of solid pack pumpkin
1 bay leaf
1.5 tsp ground cumin
1 cup undiluted, evaporated skim milk
salt and pepper to taste (canned chicken broth and canned pumpkin may contain added salt. Taste the finished soup before adding salt, as additional salt may not be needed)
parmesan cheese
Fresh chopped parsley

How to prepare

In a 6 qt (5.68 liter) saucepan, sauté onions, green onions, celery, and chili pepper in oil.
Cook until the onions begin to look translucent.
Add broth, pumpkin, bay leaf, and cumin.
Bring to a boil.
Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.
Remove the bay leaf.
Add evaporated milk and cook over low heat for 5 minutes. Do not boil.
Taste and adjust the seasoning, if necessary.
Add 0.5 tsp of salt and 0.5 tsp of black pepper, if desired.
Transfer the hot soup to a pumpkin tureen.
Garnish with grated parmesan cheese and chopped parsley.
Serve hot.

Variations

Add a dollop of Greek yogurt or sour cream for extra creaminess.
Top with roasted pumpkin seeds or croutons for added texture.
Stir in a spoonful of curry powder for a spicy kick.

Cooking Tips & Tricks

Be sure to sauté the onions, green onions, celery, and chili pepper until they are translucent to bring out their flavors.

- Stir the soup occasionally while simmering to ensure that it cooks evenly.

- Do not boil the soup once the evaporated milk has been added, as this can cause it to curdle.

- Adjust the seasoning to taste, adding salt and pepper as desired.

Serving Suggestions

No Cream Creamy Pumpkin Soup can be served as a starter or as a main dish, paired with a side salad or crusty bread.

Cooking Techniques

Sautéing the vegetables before adding the broth helps to develop their flavors.

- Simmering the soup allows the ingredients to meld together and create a rich, flavorful broth.

Ingredient Substitutions

Canola or vegetable oil can be substituted with olive oil.

- Evaporated skim milk can be substituted with coconut milk for a dairy-free option.

Make Ahead Tips

No Cream Creamy Pumpkin Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve No Cream Creamy Pumpkin Soup in individual bowls garnished with a sprinkle of grated parmesan cheese and a sprig of fresh parsley.

Pairing Recommendations

No Cream Creamy Pumpkin Soup pairs well with a crisp green salad, a glass of white wine, or a slice of crusty bread.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of No Cream Creamy Pumpkin Soup contains approximately 200 calories.

Carbohydrates

Each serving of No Cream Creamy Pumpkin Soup contains approximately 20 grams of carbohydrates.

Fats

Each serving of No Cream Creamy Pumpkin Soup contains approximately 10 grams of fats.

Proteins

Each serving of No Cream Creamy Pumpkin Soup contains approximately 5 grams of proteins.

Vitamins and minerals

No Cream Creamy Pumpkin Soup is rich in vitamin A, vitamin C, and potassium.

Alergens

This recipe contains dairy (evaporated skim milk) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

No Cream Creamy Pumpkin Soup is a nutritious and delicious dish that is low in calories and high in vitamins and minerals.

Summary

No Cream Creamy Pumpkin Soup is a delicious and nutritious dish that is perfect for the fall season. With its rich and creamy texture, this soup is sure to warm you up on a chilly day. Enjoy a bowl of this comforting soup with your favorite side dish for a satisfying meal.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for No Cream Creamy Pumpkin Soup. It was a crisp autumn day, with the leaves falling in a beautiful array of reds, oranges, and yellows. I was visiting my dear friend Martha in her cozy little cottage nestled in the woods. Martha was known for her delicious homemade meals, and this particular day she had a pot of pumpkin soup simmering on the stove.

As I walked into her kitchen, the aroma of the soup wafted through the air, filling the room with a warm and comforting scent. Martha greeted me with a smile and a hug, and then she handed me a bowl of the soup. I took a sip and was immediately blown away by the rich and creamy texture, despite the fact that there was no cream in it.

"How did you make this soup so creamy without any cream?" I asked in amazement.

Martha chuckled and explained that she had learned the recipe from her grandmother, who had passed it down through the generations. She then proceeded to show me how to make the soup, sharing her secrets and tips along the way.

First, she roasted the pumpkin in the oven until it was tender and caramelized, bringing out its natural sweetness. Then, she sautéed onions, garlic, and a blend of spices in a pot until they were fragrant and golden. Next, she added the roasted pumpkin, along with vegetable broth, and let the mixture simmer on the stove until it was thick and creamy.

But the real magic happened when Martha took an immersion blender to the soup, pureeing it until it was smooth and velvety. This step was what gave the soup its luxurious creaminess, without the need for any actual cream.

I watched in awe as Martha worked her culinary magic, and I knew that I had to learn this recipe for myself. I begged her to write it down for me, and she graciously obliged, handing me a worn piece of paper with the ingredients and instructions neatly written out.

From that day on, I made Martha's No Cream Creamy Pumpkin Soup whenever the weather turned chilly, and it quickly became a favorite among my family and friends. The soup was a perfect balance of sweet and savory, with a silky smooth texture that was truly irresistible.

Over the years, I made a few tweaks to the recipe, adding a touch of nutmeg and a splash of maple syrup for an extra layer of flavor. I also experimented with different types of pumpkin, from sugar pumpkins to butternut squash, each one lending its own unique taste to the soup.

As I cooked, I thought of Martha and how she had shared this wonderful recipe with me, passing down a piece of her family's culinary heritage. I felt grateful for her generosity and the bond that we shared over our love of good food.

Now, as I sit in my own kitchen, stirring a pot of No Cream Creamy Pumpkin Soup, I can't help but smile as I remember that crisp autumn day at Martha's cottage. The memory of learning this recipe from her will always hold a special place in my heart, a reminder of the joy and warmth that comes from sharing food and stories with loved ones. And as I take a spoonful of the soup, savoring its rich and comforting flavors, I know that Martha's spirit lives on in every bite.