Pumpkin Soup
White Pumpkin Soup Recipe with Ginger and Cilantro
White pumpkins used to be a novelty but they are becoming more common. If you are looking for a recipe for pumpkin soup, bear in mind that you can use either orange pumpkins or white pumpkins in most pumpkin soup recipes because they taste similar. A hollowed out white pumpkin makes a cute serving tureen for your pumpkin soup. Alternatively, you can just use soup bowls if that is simpler.
White pumpkin, which is also known as ghost pumpkin, Lumina, baby boo, albino pumpkin or cotton candy pumpkin, is great for decorating and carving and you can use the creamy colored flesh to make a classic pumpkin soup. The texture and flavor of white pumpkin makes it ideal for baking or roasting and you can use it in other pumpkin recipes such as pumpkin pie or pumpkin stew. You can even use some orange pumpkin and some white pumpkin in this pumpkin recipe for a pale orange color but a very similar flavor.
If you are looking for a recipe for pumpkin soup, which is delicately spiced, yet full of flavor, the following pumpkin soup recipe is very good. Some of the ingredients give a distinctly Asian flavor to the soup and the balance of herbs, spices and other ingredients is just right. You can change the topping ingredients if you want to use a different type of cream or if you want to omit the pumpkin seeds or cilantro. The basic soup recipe contains sufficient flavor without the topping being necessary, but it does look very appealing.
Nicely Spiced White Pumpkin Soup with Chili
Ingredients -
1 lb white pumpkin, chopped
2 green chilies, sliced thinly
1 inch fresh ginger, sliced thinly
5 tablespoons coconut powder
4 stalks cilantro
1 tablespoon butter
3 pints water
Handful of pumpkin seeds
Whipped cream, to serve
Salt and black pepper
Preparation:
Fry the pumpkin, chilies and ginger in the butter until softened. Add a pint of the water and bring the pumpkin to a boil. Let it cool for a while and then use a blender, food processor or hand blender to puree it.
Strain the soup, then bring it to a boil again, adding all except ½ pint of the water.
Stir the coconut powder into the remaining water, and then add this to the soup with some salt and pepper to taste.
Chop the cilantro leaves.
Divide the soup between 8 serving bowls and garnish each with the chopped cilantro leaves, some whipped cream and pumpkin seeds.
Serve the pumpkin soup immediately.
(Serves 8)
Photo Description:
You can see from this photo how pale a white pumpkin soup looks, compared to the better-known orange pumpkin soup. Cream, cilantro, and pumpkin seeds are used to decorate this pumpkin soup and similar toppings are used on a lot of recipes for creamy pumpkin soups. Sometimes with a canned pumpkin soup recipe or roast pumpkin soup recipe, keeping the topping simple is a good idea but with a white soup, the cream, cilantro and pumpkin seeds liven it up as well as adding coolness, aromatic flavor and crunch.
