Ingredients with Measurements:
- 1 medium-sized pumpkin, peeled and cubed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 4 cups of chicken or vegetable broth
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- Salt and pepper to taste
- 1 cup of heavy cream
- Fresh parsley or cilantro for garnish
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cubed pumpkin with olive oil, salt, and pepper.
3. Spread the pumpkin on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
4. In a large pot, sauté the onion and garlic until fragrant and translucent.
5. Add the roasted pumpkin, cinnamon, nutmeg, and broth to the pot. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream. Heat until warmed through.
8. Serve hot, garnished with fresh parsley or cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 20g
Protein: 4g
Sodium: 800mg
Substitutions for ingredients:
- Use coconut milk instead of heavy cream for a dairy-free option.
- Substitute butternut squash for pumpkin if desired.
Variations:
- Add a tablespoon of curry powder for a spicy twist.
- Top with croutons or roasted pumpkin seeds for added texture.
Tips and tricks:
- To make the soup thicker, add less broth or more pumpkin.
- For a smoother texture, strain the soup through a fine-mesh sieve before adding the cream.
- Use an immersion blender for easier blending and less mess.
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 medium heat until warmed through.
Presentation ideas:
Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
Fresh parsley or cilantro, croutons, roasted pumpkin seeds
Pairings:
Crusty bread, salad, roasted vegetables
Suggested side dishes:
Grilled cheese sandwich, garlic bread, Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the pumpkin thoroughly before blending to prevent any foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Joumou, or pumpkin soup, is a traditional Haitian dish that is typically served on New Year's Day to celebrate Haitian independence.
Flavor profiles:
Creamy, savory, slightly sweet, with hints of cinnamon and nutmeg.
Serving suggestions:
Serve hot with crusty bread and a side salad for a comforting and satisfying meal.
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Region: Haitian