Luxurious Homemade Pumpkin Cream Soup
Chuseok Holiday Special: A Rich and Velvety Pumpkin Soup, Just Like a Fine Hotel’s Side Dish
For the Chuseok holiday, I often make a special dish that’s perfect for celebrations. Today, I’m sharing my family’s secret recipe for pumpkin cream soup, made with a special method using milk to achieve an incredibly deep and satisfying flavor. Given that Chuseok is a time for nourishing and wholesome food, this rich and nutrient-packed pumpkin soup is an ideal choice. Would you like to give it a try? ^=^
Ingredients- 1 medium-sized pumpkin
- Milk, as needed (approx. 500ml or adjust to desired consistency)
- Pinch to two pinches of salt (to taste)
- 2-3 pinches of sugar (to taste)
- A sprinkle of parsley flakes (for garnish)
Cooking Instructions
Step 1
Start by thoroughly washing a ripe and fresh pumpkin. It’s important to scrub away any dirt or debris from the skin.
Step 2
Cut the pumpkin in half and observe the seeds and stringy pulp inside. We’ll be removing these parts to ensure a smooth soup.
Step 3
Using a spoon, carefully scoop out all the seeds and the fibrous inner strings until the inside of the pumpkin is completely clean. Make sure to remove them thoroughly for a smooth texture.
Step 4
Trim off about a quarter of the pumpkin’s skin, then cut the pumpkin into large, manageable pieces. Place these pieces in a microwave-safe bowl, cover with plastic wrap or a lid, and microwave on high for 4 minutes to partially cook. (Adjust cooking time based on your microwave’s power.)
Step 5
After the initial microwaving, return the pumpkin pieces to the microwave and cook for an additional 4 to 8 minutes, or until they are very tender and can be easily pierced with a fork. (Cooking with the skin on helps retain moisture, resulting in a creamier texture.)
Step 6
Carefully remove the cooked pumpkin from the microwave while it’s still warm. Use a fork or a potato masher to mash the pumpkin until it’s completely smooth, with no lumps. The skin should come off easily during this process or can be mashed in.
Step 7
Transfer the mashed pumpkin to a pot. Pour in enough milk to cover the mashed pumpkin. Stir well with a spatula or whisk until the milk and pumpkin are thoroughly combined, creating a smooth mixture. Adjust the amount of milk to achieve your desired soup consistency.
Step 8
Place the pot over medium heat. Stir continuously to prevent sticking to the bottom. Bring the mixture to a gentle simmer, watching for small bubbles to form around the edges, and be ready to adjust the heat.
Step 9
Once the soup begins to bubble gently, reduce the heat to low. Now is the time to season with salt and sugar, adding to your personal taste. This enhances the savory notes and complements the natural sweetness of the pumpkin. Stir well to dissolve the seasonings.
Step 10
Finally, taste the soup and make any necessary adjustments to the seasoning. Ladle the warm soup into beautiful bowls and garnish with a sprinkle of dried parsley flakes. This adds a lovely visual appeal and a touch of aromatic freshness, making your pumpkin soup truly delightful.
