How To Make The Best Creamy Pumpkin Soup

[Music] to start our soup we're going to peel two carrots and we can save the scraps for a stock slice off both of the ends and then we can also save the ends for a stock then come through and Finley slice the carrot once they are done just add them into a bowl then with two stalks of celery we're just going to Finley slice these as well and once that's done just add them to the bowl with the carrots with two cloves of garlic I'm just going to Finley slice these it doesn't have to be perfect because it's all going to be pureed at the end then add them to the bowl with the veggies with two Brown onions remove both of the ends slice them in half and remove the skins and we can save the onion skins and the ends for a stock slice the onion into quarters rotate it 90 degrees and roughly chop then once that's done add it to the bowl with the other vegetables here is half of a butternut pumpkin or squash and with a spoon we're just going to scoop out the pulp and the seats and just discard of that with a peeler or a knife remove the skin and discard remove both ends then slice it in half in half again and end in half again and you should end up with eight pieces then come through and roughly dice this up and try to cut all the pieces the same size this way they'll all cook evenly and once all that's done just place it into a bowl then last but not least with one spring onion or scallion remove the white bulb end and keep the green stalks we can save the bulb end for another dish then on about a 25 degree angle we're going to thinly slice and we're going to be using this for a garnish [Music] once that's done add that to a bowl and pop it aside with a large heavy-based pot place it onto a high heat once it's nice and hot add two tablespoons of olive oil add in the carrots celery garlic and onion give this a good mix around and fried us off for about five to six minutes just until the onions become nice and translucent during this time we're going to frequently mix this just to prevent much color from forming after six minutes and the onions are translucent add in the diced pumpkin or squash then give this a good mix around and cook this for another six minutes making sure to stir it frequently and if we get too much color on to the veggies we won't have a nice bright colored end product and instead the soup will look kind of dull after six minutes add one litre of vegetable stock and I'll make sure to leave the link to my stock in the description below give this a good mix around and bring it to a boil once this is at a boil give it one last mix reduce the heat to a medium low and allow it to simmer for six to seven minutes or until you can easily break up the pumpkin or squash with a spoon after six minutes all of the veggies are nice and soft remove it from the heat and if you're going to puree this for a blender allow it to cool down 15 to 20 minutes to avoid your blender from cracking if you are using an immersion blender you can puree this straightaway and make sure to puree this until it's completely smooth once it's completely smooth add in 150 milliliters or two thirds of a cup of heavy cream and to make this vegan you can substitute the cream for coconut milk mix all of the cream through until it's fully combined check it for seasoning and I'm going to add in one teaspoon of sea salt and about half a teaspoon of ground white pepper just remember that seasoning is always to your taste you can always add but you can't take out then before we serve up here I have one mini sourdough loaf I'm just going to slice off a couple of pieces and toast them up ladle the soup into serving bowls and to give it a nice pattern over the top I'm just going to drizzle a little bit of cream over it this parts optional but here I have a nutmeg and I'm just going to grate over a small amount this adds a nice nutty and sweet taste to the soup as well as a fantastic aroma garnish the soup with the chopped spring onions or scallions and to finish it off serve it with some nice toasted bread now let's give this a try the flavors in this soup absolutely fantastic it's rich sweet savory creamy it has a great consistency it's not too thick and it's not too thin the Nutmeg adds a great nutty flavor and the spring onions or scallions really top it off this soup serves four to six people and can be stored in the fridge for up to four days and it can also be stored in the freezer for up to six months it's the perfect soup to warm yourself up on those cold and rainy days please enjoy [Music]

Channel: Chef Jack Ovens

Views: 499,043

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Id: GA-fCgJykEw

Length: 5min 38sec (338 seconds)

Published: Sun Mar 08 2020