On a whim I bought some pumpkin soup at Trader Joes just now. My kids are interested in trying it out, as am I. I’m sure we’ll like it just as it is out of the box, however I’m curious about what I am being shown on the “serving suggestion” on the side of the box. It appears some parsley and some kind of creamy white substance have been dropped onto the top of the soup. (Also something dark red, maybe paprika?)
I’m curious about the white creamy substance. Any ideas what it is likely to be?
Sour cream wouldn’t be a possibility, would it?! (I haven’t had pumpkin soup in many years so I don’t really know what would be good in it.)
It could just be cream (do you guys call it heavy cream? We call it thickened cream. The cream that isn’t whipped or sweetened or flavoured when you buy it). My friend always puts a dollop of cream in her homemade pumpkin soup as she serves it and I’ve picked the habit up from her, although I sometimes use light sour cream because I think it’s “healthier”.
It’s probably just a personal preference. I use yogurt or creme fraiche because regular cream makes me think of pumpkin pie or pumpkin ice cream (I adore both) but I want my pumpkin soup to be more savory than sweet.
the_diego, I’m definitely going to try your carrot suggestion. And twickster, I’ll take the pumpkin/black bean soup recipe. I love black beans in most things.
So do I. (I flavor my pumpkin soup with cumin or curry powder and hot peppers). Maybe those seasonings reduce any “desserty” connotations with it. I will use yogurt, too, with it sometimes. It depends on what I’m going for. I really like the mouthfeel of cream, though.
Small onion, chopped
1/2 red bell pepper, chopped
2 tsp. minced garlic
1-2 tsp. cumin
1 15-oz. can chicken or vegetable broth
1 15-oz. can pumpkin puree
1 15-oz. can black beans, drained and rinsed
1 15-oz. can diced tomatoes, drained
1/4 tsp. salt
1/4 tsp. pepper
Saute onion and pepper in a little oil until tender (about 5 minutes). Add garlic and cumin and cook 1 minute. Stir in broth, pumpkin, beans, tomatoes, salt and pepper.
Bring to a boil; reduce heat, cover, simmer about 5 minutes to blend flavors.
Optional: Garnish with a dollop of sour cream and chopped cilantro (after checking to see if anyone eating the soup thinks cilantro tastes like soap).
This isn’t an answer to the question…but did you know that you can get shelled pumpkin seeds? Frequently they are in the ethnic or Hispanic section. At any rate, I think they would be great to sprinkle on top of the soup, as well.
And yes, I know how to make salted roasted pumpkin seeds at home, I just don’t know how to remove the shells, other than cracking them with my teeth. And since I am not Sunny in A Series of Unfortunate Events, I don’t use my teeth to prepare other people’s food.