Sweet and Creamy Old Pumpkin Soup
Healthy Pumpkin Soup Recipe Made with Ripe Pumpkins
Introducing a wonderfully smooth and comforting pumpkin soup made with the natural sweetness of ripe, seasonal pumpkins. It’s a nutritious snack or light meal that’s easy to prepare with simple ingredients.
Main Ingredients
- 1kg Old Pumpkin (approx. 1/4 of a medium pumpkin)
- 1.2L Water
- 300g Soaked Glutinous Rice (soaked for 2+ hours, then drained)
- 200ml Milk
Seasoning & Extras
- 2 Tbsp Carbonara Cream Pasta Sauce (for extra flavor!)
- 4 Tbsp Brown Sugar (adjust to taste)
- 6-7g Fine Salt (adjust to taste)
- 2 Tbsp Carbonara Cream Pasta Sauce (for extra flavor!)
- 4 Tbsp Brown Sugar (adjust to taste)
- 6-7g Fine Salt (adjust to taste)
Cooking Instructions
Step 1
Soak the glutinous rice for at least 2 hours until well softened. Drain the soaked rice thoroughly in a sieve before use. This adds a wonderful creamy texture to the soup.
Step 2
Wash the old pumpkin well. Peel off the skin and meticulously remove all seeds and stringy pulp from the inside. Removing these parts ensures a clean and pure flavor for your soup.
Step 3
Cut the prepared pumpkin into manageable pieces, suitable for placing in a pot.
Step 4
Place all the cut pumpkin pieces into the cooking pot.
Step 5
Add the pre-soaked and drained glutinous rice and 1.2L of water to the pot with the pumpkin. Stir in about 5g of fine salt, then bring the mixture to a boil.
Step 6
Once the soup begins to boil, stir occasionally with a spoon to prevent the glutinous rice from sticking to the bottom of the pot. Simmering over low heat is key for a smooth texture.
Step 7
Simmer for approximately 30 minutes. The pumpkin should be tender and easily mashable, and the glutinous rice should have broken down, thickening the soup naturally. Remove from heat and let it cool slightly.
Step 8
Carefully transfer the slightly cooled pumpkin and rice mixture to a blender or use an immersion blender to puree until very smooth. Be cautious when blending hot liquids. Blend until you achieve a silky consistency.
Step 9
Return the pureed soup to the pot. Stir in 2 tablespoons of Carbonara cream pasta sauce and 200ml of milk. Add brown sugar and the remaining salt (1-2g) according to your preference for sweetness and saltiness. Bring back to a gentle simmer for about 5 more minutes, stirring occasionally, to meld the flavors and reach your desired consistency.
Step 10
Your delicious and creamy old pumpkin soup is ready! Serve warm. For an extra touch, you can garnish with croutons or a sprinkle of parsley.
