Hey guys! Welcome back to my channel, Rack of Lam.
I am Maggie and as promised in my last video, I will be sharing with you a pumpkin recipe today.
I present to you one of my favorite things to have throughout the season with some toasted baguette,
dun dun dun, pumpkin soup! You're gonna need some pumpkin puree, so if you haven't already be sure
to check out my last video so you can learn how to make your own pumpkin puree at home.
If you enjoyed my video, make sure you give me that thumbs up and hit that subscribe button!
The ingredients you will need include: salt, ground nutmeg, ground cinnamon, black pepper...
maple syrup, heavy cream or coconut milk,
chicken or vegetable stock, onion, garlic and of course pumpkin puree.
Begin by dicing half an onion and pressing two cloves.
Here's a little tip: leave the root of the onion intact to hold everything in place when dicing.
And here, I am pressing two cloves with my OXO good grips garlic press, which I love
love love. This is all the prep work you need to do for this pumpkin soup, how awesome is that?
Now melt one tablespoon of butter or olive oil in a pot or sauce pan.
I think I may have left that out of the ingredient list.
Oops, my toddler distracted me with something and I heated up my butter a bit more than I
would like, but that's quite alright. Throw in your garlic and onions anyway
and cook them for several minutes until onions are translucent, but in my case until they're browned.
Add two cups of pumpkin puree and stir for another
few minutes to blend it in with the aromas from the onions and garlic.
Next, add a quarter teaspoon of nutmeg,
quarter teaspoon of cinnamon and a quarter teaspoon of salt.
Add some freshly ground pepper to taste. I personally like a lot of this in my pumpkin soup.
Give the mixture several stirs to blend the spices in with the pumpkin puree.
Now add two cups of chicken or vegetable stock and stir
until all the ingredients are blended and you have the consistency of soup.
Bring the soup to a slight boil and simmer for 10 minutes.
I loosely rest the lid on the pot to avoid bubbling soup to splatter everywhere.
After 10 minutes, add a fourth cup of heavy cream or coconut milk and stir again until well blended.
I unintentionally created a work of art upon pouring coconut milk
into my soup and had to take a snapshot before I gave the soup its final stir.
After saying goodbye to my masterpiece, I began to stir away.
This is the time to have a taste of your soup. If you'd like, you may add one tablespoon of
maple syrup or to taste. I preferred my soup as is since the pumpkin was sweet enough to my liking.
Now ladle your soup into a bowl and add your favorite toppings.
Pumpkin soups are typically topped with pepitas, but I opted for some honey roasted pistachios.
I also topped it with additional coconut milk, frankly, for presentation purposes only.
Then came more freshly ground pepper for that nice little kick.
And of course, a piece of toasted baguette. And just like that, in a few easy steps, you have a
perfect bowl of pumpkin soup for the Fall weather. If you enjoyed my video, remember to check
out my blog linked in the description below and subscribe to my channel. Thank you for watching.