(Smashing) Pumpkin Soup.
Traditionally, cooking soup requires you to include heavy cream. Why? Because it’s more delicious that way, duh. But I decided that we can make do without the cream and I opt to use low fat milk instead. And I think it taste rather good. I use it for almost all my soup recipes but here’s one pumpkin soup in commemoration of Halloween.
1 tbsp olive oil
2 onion, peeled and roughly chopped
3 garlic clove, peeled and roughly chopped
2 tsp ground cumin
3 cups pumpkin puree
2 1/2 cups chicken or vegetable stock
1 1/2 cups low fat milk
Few dollops low fat plain yoghurt or sour cream
Heat olive oil in a large saucepan. Cook onion and garlic until aromatic and lightly browned. Add cumin and stir for 1 minute over medium heat.
Add 1 cup of chicken stock. Simmer for 5 minutes. Set aside to let cool slightly. Use a stick blender or food processor to blend until smooth. Transfer it back into the saucepan, add the remaining chicken stock. Add the pumpkin puree, stir for few minutes. Add the milk and stir gently until everything combines, for about 10 minutes.
To serve, ladle soup into serving bowls. Top with a dollop of yoghurt or sour cream. Sprinkle some croutons and drizzle olive oil before serving.