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Pumpkin soup: the best recipes – [ESSEN UND TRINKEN]

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Pumpkin soup: the best recipes – [ESSEN UND TRINKEN]

Pumpkin soup – the best recipes

Pumpkin soup is perfect for the fall season. This soup is so delicious and versatile: coriander, lime, curry and ginger make it spicy and fresh, apples, carrots and chestnuts make it creamy and fine. Here you will find our best pumpkin soup recipes, tips and information. Have fun browsing!

The most delicious pumpkin soup recipes

Recipe video: pumpkin soup

This recipe from Fabeio Haebel proves how simple and yet sophisticated pumpkin soup can be.
For the recipe for pumpkin soup from Fabio Haebel with a print version.

Recipe for pumpkin soup from Fabio Haebel

Recipe for pumpkin soup from Fabio Haebel

05:45 minutes

Which pumpkin is suitable for pumpkin soup?

Peel pumpkin

Many types of pumpkin must be peeled before preparation

© colourbox.de

There are many different varieties that are suitable for pumpkin soup. The most popular is thisHokkaido pumpkinit is also the easiest to process because it does not need to be peeled. All you have to do is rinse it, cut it in half, remove the seeds and fibers and then dice it with a sharp knife. They are also delicious for pumpkin soup nutmeg and the Butternut squash. They both have a slightly nutty, intense aroma and can be combined well with spices such as ginger and curry or other vegetables.
It must be noted here that these varieties must first be peeled. It’s best to use a peeler or a knife for this.

How to cut the pumpkin?

  • Using a large knife, cut the pumpkin into wedges starting from the center along the ribs. Remove the seeds from the pumpkin wedges with a tablespoon and scrape out the fibrous pulp.
  • Peel with a vegetable peeler and cut the pumpkin wedges in half crosswise. Cut the halves lengthwise into slices and process as desired.

Tip: The cores can be reused. To do this, clean the seeds and let them dry. Then roast in the oven at low temperature.

Should be one Pumpkin cream soup to be prepared, you will need another one Blender or Stand mixerto finely puree the soup at the end and create the desired creamy consistency.

Video cooking school: This is how the pumpkin is peeled and chopped

A Hokkaido pumpkin being cut into wedges with a large kitchen knife

Cutting pumpkin: This is how to do it correctly

01:05 minutes

Pumpkin soup: the best recipe

You don’t need many ingredients to make a creamy pumpkin cream soup. A pumpkin, e.g. B. Hokkaido or butternut squash and some shallots or onions for more flavor. We like to add fresh ginger for a slightly fresh, spicy flavor and cook the pumpkin in vegetable broth. The soup becomes particularly velvety when seasoned with cream.

Preparation:

  • Cut the flesh of a soft-fleshed pumpkin into small pieces. Hokkaido pumpkin only needs to be washed beforehand because its peel is edible. Peel all other pumpkins as described above.
  • Finely dice the shallots.
  • Briefly sauté the shallots and pumpkin pulp in a pan or pot with a little oil.
  • Add fresh ginger in fine cubes.
  • Pour in plenty of vegetable broth and a cup of whipped cream and bring the pumpkin soup to the boil.
  • 15-20 minutes Let it simmer with the lid half open.
  • Finally puree the pumpkin soup with the cutting stick and add it Salt, pepper and lemon juicet taste.

Tip:
Pumpkin soups can be easily modified and combined. With fruits like apple, mango or orange, the soup gets a fruity note. Spices such as ginger, pepper, chili or garlic make them hot and spicy. Coconut and lemongrass give an Asian flavor. You don’t need many ingredients to make a creamy pumpkin cream soup. A pumpkin, e.g. B. Hokkaido or butternut squash and some shallots or onions for more flavor. We like to add fresh ginger for a slightly fresh, spicy flavor and cook the pumpkin in vegetable broth. The soup becomes particularly velvety when seasoned with cream.

How long does pumpkin soup last?

Pumpkin soup will keep in the refrigerator in a well-sealed container for about two to three days. Warm the soup well before eating and enjoy!

How long can you freeze pumpkin soup?

Have you made too much pumpkin soup? Just freeze them in portions. That’s how she holds up a few months and can be spooned at a later date. It is best to prepare pumpkin soup for freezing without dairy products, as they can curdle when frozen and thawed. After thawing and boiling, you can refine the pumpkin soup with cream, sour cream, crème fraîche or coconut milk.

Tip:
Pumpkin soup is also great can: To do this, pour the soup into clean twist-off jars immediately after cooking and close tightly. The pumpkin soup will keep in a dark, cool place for up to three months.

Pretty & delicious: make pumpkin soup

Decorative: serve the soup in the hollowed-out pumpkin

Decorative: serve the soup in the hollowed-out pumpkin

© Marco Mayer

Once the pumpkin cream soup, the pumpkin stew or the Asian pumpkin soup with coconut milk is ready, you still have to prepare it in an attractive and pretty way. The orange color alone is of course a real eye-catcher, but with a few tricks you can turn the soup into a feast for the eyes:

  • Top the soup with roasted pumpkin seeds and pumpkin seed oil, it’s a nice color contrast and tastes heavenly.
  • Fresh herbs, a little chili or chili threads on the soup give it pep and look great.
  • A dollop of crème fraîche or cream adds extra creaminess and is the icing on the cake in the soup bowl.
  • But it looks most impressive if you serve the pumpkin soup in a hollowed-out pumpkin. Simply clean a pumpkin, hollow it out and finally pour in the hot soup and serve.

Already tried it?

Soup cooker test & comparison 2024

Soup cooker in the test: Soup cookers are similar to a mixer, but can do much more than just chop, mix or puree: They can be used to prepare delicious soups in just 20-30 minutes. Many models have even more functions. We’ll show you what these are and what different soup cookers there are in our soup cooker test.

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