How to Make Amazing Pumpkin Soup (Super Easy) | Cook with Curtis Stone | Coles

I don't know about you, but I love a beautiful creamy

pumpkin

soup

. So what I did was take that as my inspiration and came up with this delicious

soup

made with chorizo ​​and cannellini beans and of course one of my favorite ingredients,

pumpkin

. It is a beautiful cold weather soup and you will love it. I have a little bit of chorizo ​​that I just chopped very finely. What you do is you take it and throw it in that hot pan and I'll use it as a garnish, okay? So I'm going to do this first because I want the topping to be nice and crispy.

Even more importantly, I want some of the fat to come out of the chorizo ​​so we can

cook

some of our vegetables and get that delicious flavor. Okay, so in that nice hot pan. It will only be there for a minute or two. Alright, then stir it up a little bit. Ohh, it's one of those incredible things you can do in the kitchen where you add a little chorizo. It's like

cook

ing garlic. Fills the room with a beautiful aroma. And anyone who walks into your house while you're making soup like this will say, "Ohh, what's for dinner?

Can I come over and sit down?" So once it's nice and crispy, pick it up, just give it a second to drain some of that excess fat from your slotted spoon because it's going to be great for cooking our onions and other vegetables. You'll see how crunchy and delicious that chorizo ​​ran out? Mmm, it will be the perfect garnish. Okay, take your onions. Right into that hot pan. And then using a little bit of that chorizo ​​fat we're going to sauté the onions with the carrots and the squash. Inside with the pumpkin. You will see that there is plenty.

And your carrots. So once the squash starts to soften slightly, and you'll notice it by the fact that it's starting to break down slightly, what you want to do is add a little bit of garlic. Then the minced garlic comes in, as do the spices. So I have a bay leaf, a little smoked paprika and a little cumin. Once you've given those spices a couple of minutes to toast, it's time to add some red wine vinegar, which just adds a little spice to the soup. Add the cannellini beans. Stir quickly and then cover everything with six or seven cups of water.

Beautiful. Leave the temperature nice and high. Let it come back to a boil and once it comes back to a boil, it'll probably only be 15, 20 minutes or so and the soup will be ready to blend. The nice thing about this is that you can leave half in the refrigerator for later in the week or you can

make

a double batch, serve it tonight, and serve it again later. You can even freeze it. It also freezes very well. Now, once all the vegetables are cooked, all you really need to do is take out one of those carrots or one of those larger pieces of squash and

make

sure you can mash it with the back of a fork or slice it. with a spoon like that and you'll know it's pretty good;

You'll see I add the cream right at the end because you don't want it to boil. Once you have the cream, you can bring it back to a simmer, turn it off, let it cool, and then it's time to blend. However, what you want to do at this point is season it so it has a little salt and of course one of my favorite ingredients, freshly ground black pepper. You put a lot of that in. You could even use a little more for the garnish too. It's back to a simmer, so it's time to turn it off, let it cool, and then I'll put it in my food processor or my blender and continue blending it.

Now, you don't want to blend a soup when it's hot because the pressure will build up in the blender and could blow off the lid and burn you. You also don't want to blend a soup when it's cold because it will blend much more easily when it's still warm, okay? Then you'll see a whisper of steam still coming out of that soup. You can keep your finger on it easily. It's not too hot. So that's the perfect temperature. What I'm going to do next is go ahead and pour a nice, even amount of the vegetables and liquid.

Remove the bay leaf so you don't want to try to mix that type. Pull out that. And don't overfill your blender. That's the other secret of this. Then maybe fill it halfway. Make sure the lid is closed. And as a safety precaution, I always like to place a cloth over the blender when making any type of soup. Press once or twice. Okay, and then... Okay, like I say, blend it well, about 50 or 60 seconds, to make sure it's really pureed and it's nice and smooth, and then just pour it back into a pot. Increase the temperature again while you continue blending the soup.

Well, while our soup is simmering again, I have this beautiful bread that I want to show you. It is

stone

baked. It's a light rye. And you can go ahead and serve these beautiful, big, rustic pieces so people can dip them in their soup on the go – yum. When it comes to serving soup, it's always difficult to transfer it from the pot to the bowl, but I have a trick. Instead of just lifting it up to drip, you take your ladle, dip it back in, and voila, you get a couple of seconds. It will allow you to place the soup in the bowl without making a mess.

Beautiful. So once you have that delicious, creamy pumpkin soup in the bowl, I just have some cannellini beans as a side dish. I'm going to put in a couple tablespoons of those. Some of those pumpkin seeds. And then of course that delicious crunchy chorizo ​​we made at the beginning. And you have this

amazing

, quick,

easy

and very, very healthy soup to serve to your family. Enjoy. Hmm!