Peter's Cream of Pumpkin Soup

Peter's Cream of Pumpkin Soup Recipe with White Cheese and Fresh Parsley

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Peter's Cream of Pumpkin Soup is a delicious and comforting dish that is perfect for the fall season. This creamy soup is made with fresh pumpkin, onions, celery, and a blend of herbs and spices. It is a great way to warm up on a chilly day and is sure to be a hit with your family and friends.

History

This recipe for Cream of Pumpkin Soup has been passed down through generations in Peter's family. It is a traditional dish that is often served during the autumn months when pumpkins are in season. The recipe has been tweaked and perfected over the years, resulting in a rich and flavorful soup that is loved by all who try it.

Ingredients

1 tsp safflower oil
1 lb (454 g) fresh pumpkin, cut in chunks or canned pumpkin
1 yellow onion, peeled and chopped
1 small garlic clove, peeled and crushed
2 celery stalks, chopped
1 stalk fresh thyme or 0.5 tsp dried thyme
0.5 bay leaf
5 cups chicken broth
1.5 tbsp low-fat white cheese such as cottage cheese, farmer's cheese, cream cheese or ricotta
1 tbsp non-fat powdered milk
0.5 cup minced parsley, chervil, and chives

How to prepare

In a large saucepan, heat the oil over low heat.
Add the vegetables (including the fresh pumpkin, but not the canned), thyme, and bay leaf.
Reduce the heat, cover, and let the vegetables cook gently for 8 minutes.
Stir occasionally to prevent the vegetables from browning.
Add the broth and the pumpkin, if using canned; bring to a boil, then reduce the heat and simmer, uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned pumpkin).
Puree the mixture in batches using a blender.
Pour the pureed soup through a fine strainer back into the saucepan and return it to a boil.
If the soup seems too thick, thin it with a little hot broth or water (can be made up to 2 days in advance and refrigerated, loosely covered).
Before serving, reheat the soup to boiling.
Pour the soup back into the blender and add the cottage cheese and powdered milk.
Blend for 20 seconds.
Taste for seasoning.
Ladle the soup into 4 heated soup bowls and sprinkle 2 tbsp of the minced fine herbs over each bowl.
Serve immediately.

Variations

Add a pinch of nutmeg or cinnamon for a warm and spicy flavor.
Top the soup with a dollop of sour cream or a sprinkle of toasted pumpkin seeds for added texture.

Cooking Tips & Tricks

Be sure to use fresh pumpkin for the best flavor and texture in this soup.

- Cooking the vegetables slowly over low heat helps to develop their flavors and create a rich base for the soup.

- Pureeing the soup in batches ensures a smooth and creamy texture.

- Adding cottage cheese and powdered milk at the end of cooking gives the soup a creamy and luxurious finish.

Serving Suggestions

Serve Peter's Cream of Pumpkin Soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Be sure to cook the vegetables slowly over low heat to develop their flavors.

- Puree the soup in batches for a smooth and creamy texture.

Ingredient Substitutions

You can use canned pumpkin in place of fresh pumpkin if desired.

- Substitute low-fat cottage cheese for a lighter version of this soup.

Make Ahead Tips

This soup can be made up to 2 days in advance and refrigerated, loosely covered. Simply reheat before serving.

Presentation Ideas

Garnish each bowl of soup with a sprinkle of minced chives or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Serve Peter's Cream of Pumpkin Soup with a crisp white wine or a hearty red for a perfect pairing.

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 or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Peter's Cream of Pumpkin Soup contains approximately 200 calories.

Carbohydrates

Each serving of Peter's Cream of Pumpkin Soup contains approximately 20 grams of carbohydrates.

Fats

Each serving of Peter's Cream of Pumpkin Soup contains approximately 5 grams of fats.

Proteins

Each serving of Peter's Cream of Pumpkin Soup contains approximately 8 grams of proteins.

Vitamins and minerals

This soup is rich in vitamins A and C, as well as potassium and fiber from the pumpkin and vegetables.

Alergens

This recipe contains dairy in the form of cottage cheese and powdered milk.

Summary

Peter's Cream of Pumpkin Soup is a nutritious and delicious dish that is perfect for a cozy meal on a cold day. It is rich in vitamins and minerals and is a great way to enjoy the flavors of fall.

Summary

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a chilly autumn day, and I had just returned from a stroll through the colorful leaves of the forest. As I walked into my cozy kitchen, the warm aroma of spices filled the air, and I knew that something delicious was brewing on the stove.

I followed the scent to the pot on the stove, where my dear friend Peter was stirring a creamy, golden soup. "What's that you're making, Peter?" I asked, my curiosity piqued.

"It's my special Cream of Pumpkin Soup recipe," Peter replied with a smile. "I thought I'd surprise you with a taste of autumn today."

I watched as Peter added a sprinkle of nutmeg and a dash of cinnamon to the pot, his hands moving with practiced ease. The rich scent of the spices mingled with the earthy sweetness of the pumpkin, creating a tantalizing aroma that made my mouth water.

"Would you like to learn how to make it?" Peter asked, his eyes twinkling with mischief.

I nodded eagerly, eager to learn the secrets of this delicious soup. Peter handed me a ladle and guided me through the steps, showing me how to sauté the onions until they were golden brown, how to puree the pumpkin until it was silky smooth, and how to add just the right amount of cream to achieve the perfect consistency.

As we sat down to enjoy our meal, I took my first spoonful of the Cream of Pumpkin Soup. The flavors exploded on my tongue, a harmonious blend of sweet and savory, with a hint of warmth from the spices. I closed my eyes in pleasure, savoring each mouthful as it warmed me from the inside out.

From that day on, Peter's Cream of Pumpkin Soup became a staple in my kitchen. I made it for family gatherings, dinner parties, and lazy Sunday afternoons. Each time I prepared it, I thought of Peter and the joy he had brought into my life with his recipe.

Over the years, I added my own touches to the soup, experimenting with different herbs and spices to create new variations. Sometimes I would roast the pumpkin before pureeing it, adding a smoky depth to the flavor. Other times, I would garnish the soup with a dollop of fresh cream and a sprinkle of toasted pumpkin seeds, for a touch of crunch.

But no matter how I tweaked the recipe, the heart of it remained the same - a warm, comforting bowl of soup that reminded me of friendship, laughter, and the simple pleasures of life.

As the seasons changed and the years passed, Peter's Cream of Pumpkin Soup remained a constant in my life. It was a dish that brought me comfort in times of sorrow, joy in times of celebration, and a deep sense of connection to the people and places that had shaped me.

And so, as I sit here now, stirring a pot of Cream of Pumpkin Soup on a crisp autumn day, I am filled with gratitude for all the recipes and memories that have filled my life. Each one is a thread in the rich tapestry of my culinary journey, a testament to the power of food to nourish not just the body, but the soul.

So here's to Peter, and to all the other friends and family members who have shared their recipes with me over the years. May their flavors continue to linger on my tongue, their aromas continue to fill my kitchen, and their memories continue to warm my heart for years to come. Cheers to good food, good friends, and the endless joy of discovery that comes with each new recipe.