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Pumpkin soup
Pumpkin soup

Before you jump to Pumpkin soup recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

For the most part, people have been taught to believe that “comfort” foods are not good for the body and need to be avoided. At times, if your comfort food is a sugary food or some other junk food, this is true. At times, comfort foods can be very nourishing and good for us to consume. There are a number of foods that really can boost your moods when you eat them. If you are feeling a little bit down and you’re in need of a happiness pick me up, try a few of these.

It’s easy to drive away your bad mood when you eat grains. Barley, quinoa, millet, teff, etc are all good for helping you feel happier. They help you feel full also which can actually help to better your mood. Feeling starved can be a real downer! The reason these grains elevate your mood is that they are not difficult to digest. These foods are easier to digest than others which helps jumpstart a rise in your blood sugar which in turn brings up your mood to a happier place.

So you see, you don’t need to eat junk food or foods that are bad for you just so to feel better! Try several of these instead!

We hope you got benefit from reading it, now let’s go back to pumpkin soup recipe. To make pumpkin soup you only need 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Pumpkin soup:
  1. Take 3 lbs pumpkin
  2. Provide 3 large leeks
  3. Prepare 2 teaspoons paprika
  4. Use 1/4 teaspoon cayenne pepper
  5. Take 17 oz cream
  6. Get 1/2 cup water
  7. Get to taste salt
  8. Take to taste Extra Virgin Olive Oil from Spain
Steps to make Pumpkin soup:
  1. Wash the leeks thoroughly, making a lengthwise cut to separate the layers and remove any dirt with running water.
  2. Put 8 generous tablespoons of Extra Virgin Olive Oil from Spain in a large pan fry the sliced leeks until they start turning golden around the edges, and smell delicious!
  3. Add the pumpkin, cut into cubes, season to taste and cook for 2-3 minutes. The pumpkin is absorbing the flavour of the leeks and the Extra Virgin Olive Oil from Spain.
  4. Add the paprika and cayenne. Stir well so all the flavours mix together.
  5. Add the half cup of water. Remember that a pumpkin is 90% water, and it will give off that water while cooking. Put a lid on the pan and simmer for 30 minutes until the pumpkin is tender.
  6. After 30 minutes, beat the mixture with a hand-held blender or in a food processor until you have a smooth cream. In the last few seconds of beating, add the single cream.
  7. To decorate the soup, put a couple of tablespoons of Extra Virgin Olive Oil from Spain in a frying pan and flash-fry some little cubes of pumpkin.
  8. Serve the soup with the pumpkin ‘croutons’ and a drizzle of Extra Virgin Olive Oil from Spain to add its incomparable smoothness and texture.

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