Speaker: Hi I am here to talk about tips on pumpkin and squash soup. Soups are fabulous to begin with because they are so easy and just about anybody can make a soup. Even I can make a pumpkin and squash soup and I am not a big cook but I can tell you that having a bit of French background, I am a little fond of the French soup consistency so this might not be for everyone.
But there is these many way to make a pumpkin squash soup as there are people in the world, no doubt, so don’t be afraid to add some of your own. There are lots of recipes available as well in books and cooking magazines. But I would say the most basic recipe I can think of is, you start with your basic oil and onions, chopped onion, little bit of garlic if you like garlic, and basically fresh pumpkin of course, or fresh squash is your best bet. I always make it around Halloween because I use the pumpkins that we have used for Jack O' Lanterns.
I basically skin the pumpkin, cut into chunks that are manageable, skin the outside off, cut off the outside skin, I should say and put it into chunks that are manageable couple of inch square chunks. And throw into your water and take anything that you like any kind of spices that you like. I would personally include cilantro, I would include parsley, I would add some cinnamon and ginger and maybe a little bit of nutmeg, salt and pepper of course of taste.
And after you have boiled the pumpkin and the squash to a consistency, that is soft enough, you simply pour the contents of your soup which is basically water with chunks of vegetable in it into a blender and you blend it into this fabulous creamy French style soup. That is how I like to make pumpkin squash soup. Enjoy!
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