Pumpkin soup comes in many guises: with curries, spices, loads of different flavours and vegetables. Most of them are delicious.
I like to add carrots to enhance the color and to give a further sweetness (it most certainly doesn’t take over the pumpkin flavour).
The spices complement the vegetables, without being overpowering.
The crispy pancetta and the fried sage add that je ne sais quoi that will make you sigh, even remind you of home (if you’re away) or bring back memories.
Pumpkin and Carrot Soup with Crispy Pancetta and Fried Sage
Roasting the pumpkin instead of boiling releases a lovely rich flavour, but if you want to boil it you can achieve a lovely result as well. The key is to blend it well until it’s like velvet, and to taste and season.
I recommend using small, sweet pumpkin varieties with a thick flesh and a fairly small seed cavity, such as the Sugar Pie, Baby Bear or Cheese pumpkin. Field pumpkins have a fibrous flesh that is not good for cooking. Instead of pumpkin, you can use kabocha squash, which has bright green skin marked with paler green stripes and pale orange flesh.
This pumpkin soup is yummy, creamy, and so velvety-smooth.
There’s nothing quite like pumpkin soup to warm up wet or cold days.
I like to add carrots to enhance the color and to give a further sweetness (it most certainly doesn’t take over the pumpkin flavour).
The spices complement the vegetables, without being overpowering.
The crispy pancetta and the fried sage add that je ne sais quoi that will make you sigh, even remind you of home (if you’re away) or bring back memories.
Pumpkin and Carrot Soup with Crispy Pancetta and Fried Sage
Roasting the pumpkin instead of boiling releases a lovely rich flavour, but if you want to boil it you can achieve a lovely result as well. The key is to blend it well until it’s like velvet, and to taste and season.
I recommend using small, sweet pumpkin varieties with a thick flesh and a fairly small seed cavity, such as the Sugar Pie, Baby Bear or Cheese pumpkin. Field pumpkins have a fibrous flesh that is not good for cooking. Instead of pumpkin, you can use kabocha squash, which has bright green skin marked with paler green stripes and pale orange flesh.
This pumpkin soup is yummy, creamy, and so velvety-smooth.
There’s nothing quite like pumpkin soup to warm up wet or cold days.