Pumpkin soup: three recipes for autumn
- Total time
- 45 minutes
- Preparation time
- 15 minutes
- Portions
- 4
Pumpkins are finally in season again now in October. The vibrantly coloured vegetable not only looks beautiful but is also the perfect ingredient for autumn cooking. Warm pumpkin soup is particularly delicious. It can be prepared in a variety of different ways, from traditional to exotic. Try our three tasty recipe ideas for pumpkin soup and enjoy the October cuisine.
The Hokkaido pumpkin is the perfect choice for pumpkin soup. Its skin softens during cooking and can also be eaten. You should, however, remove the seeds.
Directions
Basic pumpkin soup recipe
1. Chop the onions finely and sweat them in a saucepan in olive oil. Remove the seeds from the pumpkin and cut the pumpkin into cubes. Add the pumpkin to the onions and continue to sweat the mixture.
2. Peel the potatoes, cut them into cubes and add to the saucepan. Wait a few minutes.
3. Add the vegetable stock, cover and simmer for around half an hour.
4. Puree all the ingredients using a handheld blender. Stir in some crème fraîche to flavour. Season with salt and pepper.
5. Serve the soup on plates and garnish with pumpkin seed oil and pumpkin seeds.
The exotic version: pumpkin soup with coconut milk
- Sweat the onions with: a piece of ginger, 2 teaspoons of curry paste
- Puree and add: 500 ml coconut milk (instead of crème fraîche), soya sauce
- To season and decorate: lemon juice, finely chopped chilli
The fruity version: pumpkin soup with apples and pears
- Sweat the pieces of pumpkin (without onions) with: 2 pears and 2 apples (chopped into small pieces)
- Puree and add: apple juice
- To season and decorate: 1 teaspoon maple syrup and some dried cranberries
Ingredients
- 1 Hokkaido pumpkin
- 2 tablespoons 1– of olive oil
- 3 small onions
- 1 tablespoon of vegetable stock
- 2 –3 medium-sized potatoes
- 200 grammes crème fraîche
- 4 teaspoons of pumpkin seed oil
- Pumpkin seeds
- Salt and pepper