Recipe for Traditional Scottish Family Creamy Pumpkin Soup
Ingredients
- One pumpkin (there may be some left over)
- 100 ml of cream
- 400 ml of milk
- 3 slices of ham, chopped
- 2 slices of onion, chopped
- 2 cloves of garlic, chopped
- 1 spoon of chopped parsley or basil
- 2 grams of salt (adjustable)
Wash the baby pumpkin thoroughly. Then steam it over high heat for 20 minutes. Remove the seeds. If possible, peel the skin, but it's also okay if you don't.
Cut it into large pieces. Add milk and blend until smooth
Put the chopped garlic, onion, and ham into a cooking pot. At this point, start making the soup. Add light cream. Keep the heat on low and cook until small bubbles appear. Then season with salt.
Serve it on a plate. Drizzle a few drops of light cream for decoration, and sprinkle with chopped parsley and basil. It's simple yet wonderful.
This is a white mushroom.
Using a blender or juicer for the pumpkin soup can make its texture finer. Of course, you can also mash it by hand. Steaming the pumpkin makes it easier to cut and eliminates the need for stir - frying, which is less oily and quicker.
Both milk and light cream are used to enhance the flavor. I've tried using only milk, but the taste isn't as good as when light cream is added. Light cream is the essence, so you must give it a try!
If possible, toast the chopped ham or slices of white mushrooms (I didn't add mushrooms this time) for 3 minutes. The taste will be incredibly amazing!!
I also added some chopped parsley and basil to the soup while making it. You can adjust the amount according to your taste.