Pumpkin Soup Cajun Style was made using a pumpkin that I had sitting on my front porch. At the time I made this soup, I didn’t know that I should probably use a “cooking pumpkin” instead of a carving pumpkin. You might wonder what is the difference between a carving pumpkin and a cooking pumpkin. A cooking pumpkin is smaller and the flesh is thinner than a carving pumpkin. Carving pumpkins have more strings and have a lot more water in them. But I had a carving pumpkin and I made this soup with it. Next time I will use a cooking pumpkin.
The Cooking Pumpkin has thicker flesh and less seeds and
strings than a Carving Pumpkin.
The carving pumpkin will be grainy but yet with the Pumpkin Soup Cajun Style I was able to get a smooth consistency using one. The technique requires that you cut the pumpkin in half and using a spoon scrape out the seeds and the strings (Save the seeds to make pumpkin seeds to eat). Then place the pumpkin skin side down in a roasting pan with a little water and bake at 350 degrees F. for 45-60 minutes until the pumpkin is soft. After the pumpkin is cooked it will be easier to cut up. When the pumpkin cools some, cut the pumpkin into chunks and puree in a food processor until smooth. You will be using 2 cups in this recipe so completely cool the pumpkin and place the remainder in freezer bags to use later. I put 2 cups in each freezer bag.
Pumpkin Soup Cajun Style
Ingredients:
- 2 1/2 cups chicken broth
- 16 ounces pureed pumpkin (or 1 16 oz. canned pumpkin)
- 1/2 onion chopped
- 1 clove garlic, minced
- 1 t. Cajun seasoning (see recipe below)
- 1 cup heavy cream or low fat evaporated milk
Directions:
- Heat chicken broth, pumpkin puree, onion, garlic, and cajun seasoning to a boil in a saucepan over medium-high heat.
- Reduce heat to low and simmer for 45 to 60 minutes, stirring every 15 minutes.
- Stir in heavy cream before serving.
Cajun Seasoning Recipe:
1/2 teaspoon of each:
cayenne pepper, paprika, rosemary, thyme, basil, oregano, and a couple of ground bay leaves). Store in jar. You will only need teaspoon for the Spicy Pumpkin Soup.
I really like pumpkin soup, Often I eat this soup with my breakfast because it’s really helpful for health. it’s can be prepared in short time, it’s delicious. And sometime if you needed to keep any kind of liquid food for later use, here https://wp.me/p7bvIt-4h you can check how to keep them fresh 5 time longer than normal storage.
That is an interesting idea to eat pumpkin soup for breakfast Rony, and I like it! Thanks for the suggestion. I’m really looking at eating healthy!