Over the few months that I was living in Kazakhstan, I think I had some kind of soup each time we went out for dinner, which was often since the grocery stores were not the best. And, the soup there was great. I was obsessed with the lentil soup at one restaurant and a few other restaurants had the best pumpkin soup. It was always served with some really awesome croutons and sometimes it was even garnished with some little sausages.
I sure have missed that pumpkin soup, and the other day, I impulsively attempted to recreate it. I had already been working on a few other recipes that day, and I suppose I just had a little more motivation than normal. Just a little though, because this soup is so simple.
Most of the recipes I saw out there required some blending or pureeing, but I found that if you chopped the shallots small enough, you get a nice creamy soup without needing to blend. Of course, that means there are still little pieces of shallots, but I didn’t feel that they justified all the extra work. But, you can totally use an immersion blender to create a completely smooth soup….