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How to Make Pumpkin Soup - A fall classic made the easy way. - Duration: 8:03.

I'm Chef Moses and welcome to my kitchen today because fall is in the air

and today it's in the air real heavily I thought we'd make a pumpkin

soup I've got all the details coming up

if you like this video please don't forget to give me a thumbs up and if you

would like to see more please subscribe I post new videos right here every

weekend just for you pumpkin soup everywhere you look there

are pumpkins out for Halloween should be treating and when you're done making

your jack-o'-lanterns it's time for pumpkin soup but not a lot of people

know that to take a pumpkin roast it down and get the right flavor you need a

sweet pumpkin not a normal pumpkin and it's a lot of work and robbery throwing

up the seasons and stuff so let's make it easy let's do it the non-traditional

way for this pumpkin soup we're going to need three cups of pumpkin puree one

onion chopped 2 cloves of garlic teaspoon of sea salt half a teaspoon of

ground cinnamon half a teaspoon of fresh nutmeg 1/8 of a teaspoon of cloves 4

cups of vegetable broth half a cup of heavy cream 2 tablespoons of maple syrup

and a quarter cup of toasted pumpkin seeds so let's get our veggies ready

we'll we'll start with the garlic and we just want to basically chop up the

garlic we're going to saute this in the soup pot itself our immersion blender

will take most of it and for our onion again we just want to chop it up half it

and then slice it up

there's our aromatics ready to go we don't want a lot of a lot of additional

flavors in here we're looking for that pumpkin pie flavor so I've got my heavy

cream my pumpkin seeds my pureed pumpkin maple syrup I've got my cinnamon oh and

I've got my cloves and of course I don't have nutmeg I don't have spices and

nutmeg I actually ground my own and for a dollar and a half you know nutmeg

grinder and the way you go first thing we have to do is get our aromatics going

and to do that we'll turn up our pot to a media

hi and because it's a pumpkin I don't want to add olive oil to this I just

want to use a yeah I just want to use a generic oil so I'll put in about a

tablespoon and a quarter of rapeseed oil let that come up to temperature as well

and we need to open up the pumpkin puree as well and this is not pumpkin filling

it's just a pumpkin puree all right my pot is coming up the temperature the oil

is starting to starting to move around a little better but I don't see it I don't

see it talking to me I don't see a shimmering yet get a frying pan heat

that up to a medium-high as well because I want to toast the pumpkin seeds if you

see a tail going by that's just dashed and doing his thing

no I've got smoke just starting to happen we're gonna add our aromatics so

our onions in there garlic to the pot give it a quick stir so everything gets

coated in the oil not the heat down a little bit and season you always want to

season with pepper and salt you don't want to do a lot baby steps in the end

when you have to taste it it won't be over solving and we just want this to

saute down so that the onions and the garlic are cooked we don't want them

caramelize or anything like that we just want them nicely nicely cooked for this

pumpkin soup and that should only take a couple of seconds while that's happening

I'm going to take my unroasted unsalted pumpkin seeds put them right in the pan

flatten them out so that they start to absorb some of the heat so this is

important don't add your pumpkin puree right away because it will burn so we're

gonna make sure we add our vegetable sup we're gonna add about four cups which is

about a liter Canadian wise four cups for our friends in the US

and this helps cool it down so that when you add your you're ready or not you're

not burning it there we go so a nice little sodium vegetable broth that you

can buy in the store don't forget to keep your seeds moving and flipping

around all right now I want to add my places they'll actually spread a lot

better in the liquid with a pumpkin to a bunch up on so I've added my cinnamon my

clove I'm going to add my maple syrup and I'm not going to use my kosher salt

I'm actually going to use real sea salt I've got to add some nutmeg this is the

fun part just grinding the nutmeg so I never smelled the fresh nutmeg nutmeg

seed and then we'll start to add our pumpkin puree wait said three cups about

750 milliliters right into the can and already it smells like Thanksgiving I'll

start to mix it up and you'll see it'll break down and get

thicker and what I wanted to do now is bring this up to temperature

I don't want it a hard boil but I do want it to I do want a hard simmer so to

speak and I won't add the cream until near the end all right this is 5 or 6

minutes our pumpkin seeds are nicely toasted you can tell they turn brown

still a little bit of green on them and every now and then they'll snap like a

snap crackle pop take the pumpkin seeds out of the pan and set them aside for

garnish perfectly roasted pumpkin seeds so now with the immersion blender you

want to blend up all your pumpkin soup and you don't want to start your blender

now put it in because you'll be in a mess put your blender in turn around

you're gonna want to do this probably for about a minute or so until you don't

see any big pieces of garlic or big pieces of onion so after you have your

soup pureed you want to add your cream and that just lightens it up and makes

it more smell more pumpkin II but it also adds some fat to the soup which

makes it very very hard all right let's plate up some pumpkin

soup grab a ladle full as you can see nice and smooth mmm it smells great

let's dollop of cream right in the middle I'm actually gonna take the

skewer and just move to clean the boat a little bit it looks pretty and then

we'll garnish it with some of the pumpkin seeds put these on very gently

very lightly and hopefully they'll sit on the top and there is pumpkin soup or

pumpkin pie in a bowl which ever way you would like it a just for you I hope you

enjoyed if you like this video please don't forget to give me a thumbs up and

I post videos like this every week so please subscribe also if you'd like more

information head over to my blog the personal chef dot blog where I post this

recipe that you can print off thank you very much for watching I look forward to

helping you cook better eat healthier and shop smarter