Pumpkin Beer Cheese Soup recipe | Spoon Fork Bacon (2024)

FAQs

How do you thicken pumpkin soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Pumpkin & ginger soup

Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

Add a few drops of good sherry vinegar on top of the soup to contrast against the sweetness of the pumpkin and the peppers.

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

Roux. One of the easiest ways to thicken soup is by blending butter with flour to make a roux (also called a beurre manié). It thickens the soup and stabilises the ingredients so they won't come apart while cooking – making it very effective as an add-on for dishes like chicken soup.

If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.

If the fresh pumpkin is overripe, it can start to ferment and develop a sour taste. Another factor to consider is the type of fresh pumpkin you're using.

“Pumpkin soup is best made with your good, old-fashioned varieties like butternut or Queensland blue — the harder pumpkins,” she says. “Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.”

How can I enhance my pumpkin flavor? ›

It involves nothing more than cooking canned pumpkin on the stove for a few minutes. This trick works because adding heat to the purée releases the natural pumpkin flavor, elevating it from barely there to wow.

For those watching their calorie intake, pumpkin is a fantastic choice. It's low in calories but still provides essential nutrients like vitamins A and C, which support digestive health and your immune system. Its high fiber content also helps you feel fuller for longer, reducing the likelihood of overeating.

Lowers blood pressure: A pumpkin's orange color is a sign that it's packed with potassium, which helps lower blood pressure, strengthen the bones, and reduce your risk of stroke and kidney stones.

It's high in potassium, vitamin C and fiber, which have been linked to heart benefits. For instance, studies have shown that people with higher potassium intakes appear to have lower blood pressure and a reduced risk of strokes — two risk factors for heart disease ( 22 , 23 ).

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

(Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid. Then fill the food processor with more pumpkin chunks. And puree away!

“Pumpkin soup is best made with your good, old-fashioned varieties like butternut or Queensland blue — the harder pumpkins,” she says. “Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.”

Raise the temperature: If your soup seems too watery while cooking, one way to thicken it without adding anything is to turn up the heat so excess moisture gets evaporated. Don't leave it on high heat for too long: Soup thickens as you cool it.