This Fragrant Curry Pumpkin Soup Starts With Canned Pumpkin (2024)

FAQs

How do you make Jamie Oliver pumpkin soup? ›

Pumpkin & ginger soup

Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

History. A variety of pumpkin soup originated in Haiti during their independence. Designed to be a statement to french colonists that the Haitian people could work together to create something. The traditional version of pumpkin soup is called Soup joumou.

Pumpkin Soup is a recipe that is mailed to the player from Robin after 7+ hearts with her.

If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.

Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.

Most canned pumpkin is pureed pumpkin. It's been cooked and canned, but you'd have to cook it anyways to make it soft enough to puree. As long as you get plain canned pumpkin without added seasonings, it's the same as what you would make at home.

“Pumpkin soup is best made with your good, old-fashioned varieties like butternut or Queensland blue — the harder pumpkins,” she says. “Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.”

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Pumpkin is packed with vitamins and minerals, and it's relatively low in calories. It's also high in beta-carotene, with antioxidant and immuno-regulatory properties. If made according to a low-fat, low-sugar recipe, pumpkin soup is considered to be healthy.

Thanks to a decent amount of fiber, pumpkin soup is satisfying and filling. Moreover, pumpkin is rich in various healthy nutrients. Some of these, such as various types of carotenoids found in pumpkin, become more absorbable when cooked (1).

What is the Golden Pumpkin Stardew? ›

The Golden Pumpkin is a prize obtained by completing the Spirit's Eve Festival maze. It currently has no purpose other than selling it for a profit of 2500G.

For marriageable villagers, the player must first give them a bouquet (bought from Pierre's store) after reaching 8 hearts with them in order to unlock the last 2 hearts. After reaching 10 hearts, the player must purchase a Mermaid Pendant from the Old Mariner for 5,000g and give it to the desired partner.

Pumpkins can improve your sleep

Pumpkin seeds contain tryptophan – an amino acid – which increases our sleep hormone melatonin. So if you're finding it hard to drift off, why not try combining them with other foods that contain a lot of tryptophan, such as turkey, chicken, rice and tofu, in your evening meal?

Bread and crackers are arguably the best side dish to serve with soup to soak up all that goodness. Pumpkin soup is the ideal soup to eat with bread because it's smooth and creamy. No little bits will fall off your cracker or slice, and the carbs will keep you satisfied long after you've cleaned your bowl.

If the fresh pumpkin is overripe, it can start to ferment and develop a sour taste. Another factor to consider is the type of fresh pumpkin you're using.

Other methods of thickening pumpkin soup include: grinding nuts into a paste then adding to the soup (cashews are ideal). Milk, coconut milk or cream can also be added to make pumpkin soup thicker.

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

“Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.” As lovely as pumpkin is, its natural sweetness needs a little back-up to really shine. Try sweating a chopped leek with, or instead of, onion at the start of cooking.