Pumpkin Parmesan Soup | Nourishing | Warming | Comfort Food
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- เผยแพร่เมื่อ 14 พ.ค. 2023
- Today we're going to make pumpkin and parmesan soup which is just an absolute crowd pleaser in those colder months when you're after something that's really nourishing, comforting & warming.
Take your time with this soup, as properly cooked onions and pumpkin are crucial for an incredible flavor, and watch until the end for my helpful tips and tricks, such as controlling the temperature to avoid any scorching or discoloration, adjusting the ingredients as needed to maintain the ideal consistency and learning the exact timing for adding chicken stock and a touch of cream to enhance the richness.
It's super simple to make so why wouldn't you make it at home?
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So basically you need about a kilo and a half of pumpkin flesh, ready to go, cubed up in about 2.5cm pieces
And if you want to learn how to cut up a big, grey pumpkin with a big, old hard skin safely, go check out our other video where we link to this recipe and we'll talk you through how to attack a big, whole pumpkin nice and easy, without any cuts, and without any tears, either!
Recipe for Creamy Pumpkin and Parmesan Soup
Riverstone Kitchen | The Cooking Course
serves 4 | prep time 15 mins | cook time 50 mins
50ml olive oil
150g brown onions, peeled and finely sliced
Pinch chilli flakes
1.4kg pumpkin, pieces, peeled and cubed
600ml chicken stock, vegetable stock or water
150ml cream
50g Parmesan, ground
salt and pepper
extra virgin olive oil
extra Parmesan, ground (optional)
Heat olive oil in a large, heavy-based pot over a medium heat, add the onion and sweat for 3-4 minutes, without allowing it to colour, reducing the heat if necessary. Add chilli flakes and pumpkin and cook for 15-20 minutes or until the pumpkin is starting to breakdown and become soft.
Add stock, bring to a simmer and cook for a further 20 minutes. Add cream, Parmesan and blend soup, either in a food processor or with a stick blender until smooth. Thin soup down with a little extra water or stock if you prefer a thinner consistency.
Season to taste and serve with a generous drizzle of extra virgin olive oil and the final touch involves stirring in a generous amount of Parmesan cheese, resulting in a gorgeous, vibrant color that perfectly matches the amazing flavors.
Experience the satisfaction of creating a warm, delicious, and nourishing Pumpkin and Parmesan Soup. So, gather your ingredients, grab your apron, and get ready to dive into the world of exquisite flavors!
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Thanks for watching, and I look forward to sharing more incredible recipes with you soon. Stay tuned and happy cooking! 🥣🔪🔥
pumpkin recipes | fall recipes | thanksgiving food | squash soup | pumpkin soup | easy soup | quick lunch ideas | warming food | immunity food | gut health | homemade soup | easy meals | one dish recipe - แนวปฏิบัติและการใช้ชีวิต
Made this today so delicious. Had it with Scottish Baps with bacon in them. Delicious
That sounds so delicious with the Scottish Baps also
Great tips. Music drowns everything out tho mate
Yeah roasting the pumpkin definitely takes it to next level with NZ sea salt & organic cumin seed powder sprinkled on & finishing with some fresh lemon juice at the end to cut through richness. Coconut cream works just as well if you are dairy free also :)
Yes, great suggestion for a DF option
Add half cup Lentil and 3 to 4 garlic .and 1 top lemon juice
That would really put it over the top for my tastes. Was that 1 tsp. of lemon juice? If you don't add the period after tsp. spell check will "correct" it to top because clearly that makes perfect sense.🫤
Wouldn't it be much easier to simply slow roast the pumpkin in the oven? Spending a half hour fussing with it on the stove top seems like quite the waste of time and effort.
You could cook it this way if you prefer, although we love the bright colour that comes from the slower stove-top cooking, and the aroma's filling the kitchen are delicious!
@Riverstone Kitchen | The Cooking Course I would get distracted and burn it on the stove top every single time. No doubt about it. I don't know how professional chefs manage to keep track of a bunch of dishes at once. It looks like magic to me. On a particularly good day, I can handle two or three. Perhaps I could use Ritalin or something. 😆