The perfect pumpkin soup
As soon as the first leaves turn vibrant colors and the days grow shorter, it's clear: autumn is just around the corner. But why mourn the passing of summer? The colder season has its charms, too. Crackling leaves, cozy evenings on the sofa, and above all – plenty of fresh seasonal vegetables! Pumpkins, in particular, which are not only excellent as autumn decorations but also a true culinary delight, are being harvested now.
Soup season
A bowl of soup is simply perfect for a cozy autumn evening. Especially during this time of year, pumpkin cream soup in all its variations is a must. The most popular variety, the Hokkaido pumpkin, is particularly well-suited for cooking, as it boasts a nutty aroma and low-fiber flesh. It's also easy to prepare, since even its skin is edible. Besides classic pumpkin soup recipes, there are also unusual variations for adventurous cooks, one of which we'd like to present to you today. To help you give autumn a proper culinary welcome, we've selected a pumpkin soup recipe that will instantly inspire you to start cooking. What's more, this fresh soup is on the table in no time and is wonderfully satisfying.
Image: ©nerudol/istock
30 min
Total Time
15 min
Cooking Time
15 min
Preperation Time
Ingredients
| 800 g | Hokkaido pumpkin |
| 250 g | Potatoes |
| 100 g | Carrots |
| 100 g | Onions |
| 30 g | Butter |
| 1 clove of garlic | |
| 10g | Ginger |
| 1 Msp. | Chili |
| 1.5 l | Chicken or vegetable broth |
| 1 can | coconut milk |
| Salt | |
| Pepper | |
| Nutmeg |
Instructions
Step 1 of 5:
Remove the seeds from the pumpkin (do not throw the seeds away), peel the potatoes, carrots, onions, and garlic, and chop them into small pieces.
Step 2 of 5:
Sauté the onions in butter, then add the garlic. Briefly sauté the pumpkin, potatoes, and carrots as well. Grate the ginger and add it. Add the chili and top up with vegetable stock.
Step 3 of 5:
Cook in the Pressure Cooker on setting 2 for 7 minutes (in a conventional Cooking Pot, the cooking time is 20 minutes), then release the steam. At the same time, roast the pumpkin seeds in a coated Frying Pan over medium heat until evenly browned. Then remove them from the Frying Pan.
Step 4 of 5:
Puree the soup with a blender, stir in the coconut milk, and season with salt and freshly ground pepper. A pinch of nutmeg gives the soup an extra special aroma.
Step 5 of 5:
For Serving, sprinkle the previously roasted seeds over the creamy pumpkin soup and enjoy.
