Ingredients with Measurements:
- 1 medium-sized pumpkin, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add diced pumpkin, cinnamon, nutmeg, salt, and pepper. Stir well to combine.
3. Pour in chicken or vegetable broth and bring to a boil. Reduce heat to low and let simmer for 20-25 minutes, or until pumpkin is tender.
4. Remove from heat and let cool slightly.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in heavy cream. Heat over low heat until warmed through.
7. Serve hot with your choice of garnish.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
6 servings
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 20g
Protein: 4g
Sodium: 600mg
Substitutions for ingredients:
- Butternut squash can be used in place of pumpkin
- Coconut milk can be used in place of heavy cream for a dairy-free option
Variations:
- Add a pinch of cayenne pepper for a spicy kick
- Top with croutons or roasted pumpkin seeds for added texture
- Use vegetable broth for a vegetarian or vegan option
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- Adjust the seasoning to your liking by adding more or less cinnamon and nutmeg.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stovetop over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve in individual bowls with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Croutons
- Roasted pumpkin seeds
- Fresh herbs (such as parsley or thyme)
- Sour cream or Greek yogurt
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to thoroughly wash and peel the pumpkin before using.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Gravina-Style Pumpkin Soup is a traditional Italian soup originating from the town of Gravina in Puglia, Italy. It is typically made with pumpkin or butternut squash and seasoned with warm spices like cinnamon and nutmeg.
Flavor profiles:
This soup is warm and comforting with a subtle sweetness from the pumpkin and warm spices.
Serving suggestions:
Serve hot with your choice of garnish and a side of crusty bread.
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