Unique Cuisine Cream of Pumpkin Soup Very Delicious

Home cooking ultimate Cream of Pumpkin Soup easy, yummy, practical.

10 ingredients, 5 steps, cooking Cream of Pumpkin Soup

Good Afternoon all, at this time you get present recipe Cream of Pumpkin Soup with 10 ingredients and 5 steps. Next this is how to cook, please pay attention carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 5 stages of easy cooking Cream of Pumpkin Soup.

Ingredients for Cream of Pumpkin Soup

1. Prepare 1 small : Pumpkin.
2. It’s 1 lb : Pancetta (or bacon ends).
3. You need 2 large : Russet Potato.
4. Prepare 1 : Sweet Onion.
5. Prepare 1/2 stalk : Celery.
6. Prepare 2 : Carrot.
7. You need 2 clove : Garlic.
8. It’s 2 cup : Heavy Cream (or canned milk).
9. You need 2 tbsp : Kosher Salt.
10. Prepare 1 pinch : cinnamon, cloves, allspice (to taste).

If all cooking materials Cream of Pumpkin Soup it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Stages Cooking Cream of Pumpkin Soup

1. Preheat oven to 350°F. Cut and remove the top and bottom of the pumpkin (jack-o-lantern sized discs) core out pulp and seeds, discard insides. Bake pumpkin for 2 hours at 350°F with 2 quarts water in the roasting pan to keep it moist. Cover with aluminum foil.
   
2. Peel potatos. Cut potatos and pancetta into 1cm cubes and proceed to cook them into a hash in a skillet on a medium low flame, stirring and tossing frequently until all grease is extracted from the meat. Strain, save the grease and set the hash aside.
   
3. Mince garlic and onion, chop celery thin, width-wise, and grate carrots in a cheese grater. Coat a hot non-stick pan over a medium high flame with a bit of the grease from the hash and add garlic and onion. Add carrot and celery once the onions become transparent, cook until softend.
   
4. Peel and mash pumpkin and add all ingredients except cream to a large pot, add baking water and additional water (if needed) to submerge all ingredients, cover and cook over a medium flame for an hour, stirring occasionally. If ingredients haven't softened into a partially homogenous mixture, use a hand mixer to blend to the desired consistincy.
   
5. If you intend to freeze or conserve the soup in any way, do it now. Otherwise add cream, serves 12. Garnish with scallions or fresh parsley.
   
6. Finish and Enjoy.

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