This Pumpkin Cranberry Soup with a cranberry relish, rosemary, parmesan, and nutmeg is a aromatic, delicious, and festive recipe for your holiday celebration!Jump to Recipe
Christmas Recipes, More, More!
Hello, everyone. Happy Friday! In my yesterday post, I wished you a great weekend as I wasn’t going to post anything else this week. Nope, your eyes ain’t lying. This is indeed a new recipe, and this is not Monday yet. As you can see, I’ve changed my mind.
First of all, the previously posted recipe for Cranberry Almond Relish is the condiment that goes together with this Pumpkin Cranberry Soup. That’s in case you want to try this fabulous combination this weekend. You see – I think about your convenience! :) Secondly, why wait? So many great recipes are waiting to meet with you guys. Lastly, and probably most importantly, I’ve already made and photographed recipes enough for the entire season. Yup, I’ve been very productive this year. That being said, I am hoping to squeeze a few extra recipes in my tight schedule.
And if you think I am going to stop, please think again. That was the preamble – the most fun starts now. I might not be focusing on developing recipes for the blog (At least, not for this year), but I am not just going to eat all the cookies without taking the camera. That’s a no-no! Wasted calories! Talking about cookies, out of MANY recipes I’ve already developed for the blog, desserts are only four of them. Having said that, I am going to catch up with all the cookies for the next couple of weeks!
A spoiler alert: my first sweet recipe is coming up next week. I won’t say what’s is going to be, though. Okay, I’ll hint. 10 letters, starts with “c”, ends with “e”, “cake” and “cheese” are the parts of that delicious word. That’s enough for you, otherwise you will solve this puzzle, and there won’t be any surprise! :)
Festive Soup Collection:
Talking about savoury festive recipes, I have plenty of them. Boy, I’ve got quite a collection of festive soup!
Pumpkin Cranberry Soup
And here we go, I’ve now got this Pumpkin Cranberry Soup. Initially, I was going to simply combine the pumpkin and cranberries, but this idea transformed to this Cranberry Almond Relish. I think that was a good call as the soup turned so festive with the relish!
The flavour is delightful, too. Rosemary and nutmeg make the soup Christmassy. Also, it is not extremely heavy despite the use of butter, parmesan, and light cream. Still, you can make it even lighter substituting cream for water or vegetable stock. The texture and flavour won’t suffer, but this could make sense during the abundance of festive food choices.
I hope you like this Pumpkin Cranberry Soup (and the relish, too), and you enjoy it during these winter holidays or just winter time.
Cheers and see you next week. I promise :)
Pumpkin Cranberry SoupCourse: SoupsDifficulty: Easy
This Pumpkin Cranberry Soup with a cranberry relish, rosemary, parmesan, and nutmeg is a aromatic, delicious, and festive recipe for your holiday celebration!
- Baked Pumpkin
1/2 to 1 medium-large pumpkin
1 garlic head
3-4 rosemary sprigs
salt and pepper
1 tbsp. olive oil, for greasing
1 medium onion, sliced
1 tbsp. olive oil
2 tbsp. butter, divided
2 medium potatoes, peeled and cubed
about 6 cups of roasted pumpkin pure
roasted garlic, to taste
salt and pepper
1 rosemary sprig
1/2 tsp smoked paprika
1/3 cup grated parmesan
1/2 freshly grated nutmeg
1/2 cup 5 or 10% cream (optional, could be substituted for water or stock)
- Cut the pumpkin in half and remove the seeds. Brush with a little of olive oil, season with some salt and pepper, place the garlic head and rosemary inside, and roast in the preheated to 180 degrees C (360 degrees F) oven for about 40-60 minutes, depending on the size of your pumpkin. It should be soft when pierced with a fork but still firm.
- Remove from oven and let cool until easy to handle. Scoop out the flesh (You’ll need about 6 cups, but it can be less or more). Reserve remaining for other recipes. Remove the peel from the garlic.
- In a pan, combine 1 tbsp., olive oil with 1 tbsp. butter and cook the onions, 5 minutes.
- Add the potatoes, and cook 5 minutes until start to brown.
- Stir in the pumpkin puree, garlic (As desired, from a few cloves to the entire head – it’s nice, sweet, and not pungent anymore.), rosemary, and spices. Stir in the parmesan and mix.
- Add about 3 cups ore more (to cover the ingredients) of hot water (or broth) and simmer for about 10 minutes (until the potatoes are soft.) Off heat and let it cool slightly.
- Using a regular or immersion blender, puree until smooth, adding the remaining tablespoon of butter, for an extra smooth texture. Return to the pan, add the cream and more water if necessary to thinner up and warm through, for about 5-10 minutes. Serve with the Cranberry Almond Relish. Enjoy!