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We hope you got insight from reading it, now let’s go back to cream of pumpkin soup recipe. To cook cream of pumpkin soup you need 10 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Cream of Pumpkin Soup:
- You need 1 small Pumpkin
- Take 1 lb Pancetta (or bacon ends)
- Provide 2 large Russet Potato
- You need 1 Sweet Onion
- Get 1/2 stalk Celery
- You need 2 Carrot
- You need 2 clove Garlic
- Use 2 cup Heavy Cream (or canned milk)
- You need 2 tbsp Kosher Salt
- You need 1 pinch cinnamon, cloves, allspice (to taste)
Instructions to make Cream of Pumpkin Soup:
- 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.
- 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.
- 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.
- 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.
- 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.
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