Cooking Pumpkin Cream Soup in the Steamer for Storage

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Cooking Pumpkin Cream Soup in the Steamer for Storage

Cooking Pumpkin Cream Soup for Storage

Ingredients:

  • 1 medium-sized Hokkaido pumpkin (approx. 1 kg)

  • 1 onion

  • 2 garlic cloves

  • 1 potato

  • 1 carrot

  • 1 liter vegetable broth

  • 200 ml coconut milk

  • 1 tsp turmeric

  • Salt and pepper to taste

  • Fresh parsley for garnish (optional)

Preparation:

  1. Wash the Hokkaido pumpkin, remove the seeds, and cut into small pieces. You can leave the skin on.

  2. Peel and finely chop the onion, garlic cloves, potato, and carrot.

  3. Place the prepared vegetables in an unperforated steamer tray.

  4. Add the vegetable broth until the vegetables are slightly covered.

  5. Set the steamer to 100 degrees and steam the vegetables for 25 minutes.

  6. After steaming, place the vegetables along with the broth into a blender and puree until smooth.

  7. Add the coconut milk and turmeric, and blend again briefly until everything is well combined.

  8. Season with salt and pepper.

  9. Fill the finished pumpkin cream soup into sterile mason jars, leaving about 2 cm of space at the top.

  10. Close the jars tightly and steam them at 100 degrees for 30 minutes to preserve.

Serving suggestion:

Before serving, briefly heat the pumpkin cream soup and garnish with fresh parsley. Enjoy your meal!

1. Can I use other types of pumpkins? Yes, you can also use other types of pumpkins like butternut or muscat squash. The taste and consistency may vary slightly, but the result will still be delicious.

2. Do I need to remove the pumpkin skin? For Hokkaido pumpkin, you can leave the skin on as it becomes soft during cooking and is easy to puree. For other types of pumpkins with harder skin, you should remove the skin.

3. Can I freeze the pumpkin cream soup? Yes, after preserving, you can portion the pumpkin cream soup and freeze it. This way, you always have a quick meal on hand.

4. How long does the pumpkin cream soup last? Preserved pumpkin cream soup in sterile jars lasts about 1-2 weeks in the refrigerator. If you freeze the pumpkin cream soup, you can store it for up to 3 months.

5. Can I prepare the pumpkin cream soup in a regular pot? Yes, you can also prepare the pumpkin cream soup in a regular pot. Cook the vegetables in the broth until soft, then puree everything together with the other ingredients.

6. Can I make the pumpkin cream soup without coconut milk? Yes, if you don't like or can't tolerate coconut milk, you can omit it or replace it with another plant-based milk. Cream is also a good option.

7. Can I make the pumpkin cream soup spicier? Of course! You can add spices like ginger, nutmeg, or chili to adjust the pumpkin cream soup to your taste.

8. How can I ensure that the mason jars are well sealed? Make sure the rims of the jars are clean before placing the lids on. The lids should be screwed on tightly. After preserving, check if the lids are vacuum-sealed by pressing down on them. If the lid doesn't give, the jar is tightly sealed.

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