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Pumpkin soup with Hokkaido pumpkin from Fabio Haebel
Pumpkin soup with Hokkaido pumpkin from Fabio Haebel
A pumpkin soup is powerful, delicious and has a beautiful color. This recipe from Fabio Haebel proves how simple and yet sophisticated pumpkin soup can be.
Recipe for pumpkin soup from Fabio Haebel 05:45 minutesRecipe for pumpkin soup from Fabio Haebel
Recipe profile
- for 4 servings
- ideal autumn and winter dish
- The special thing about this recipe: vanilla for a delicate note
- PLUS: general tips for vegetable soups
Ingredients for pumpkin soup
For a pumpkin soup according to Fabio’s recipe, in addition to the Hokkaido pumpkin, you also need onions, vegetable broth, cream and, for a strong aroma, cumin, curry, chili, a nutmeg, pepper and salt.
A vanilla pod is the delicately sweet taste counterpart to pumpkin.
Preparation of pumpkin soup
First remove the seeds from the Hokkaido pumpkin and cut it into cubes: To do this, cut off the stalk, cut the pumpkin in half and remove the seeds and the fibrous pulp with your hands. Dice the firm pulp. Also dice 1/2 onion.
Heat oil in a pot, add pumpkin and onion and sauté so that the sugar in the pumpkin can caramelize. Add a vanilla bean.
Add a small chili pepper and some nutmeg and rosemary and stir well. Deglaze with 1 liter stock and simmer for a good half hour. Fish out the vanilla pod and the coarse herbs, add 200 ml of cream, puree everything and season with pepper and salt.
General tips for vegetable soups
Almost all vegetable cream soups are prepared the same way: you put fat, for example cold-pressed olive oil, in a pot and sweat vegetables in it. Different types of vegetables come into question:
Onion soup is a French classic. To do this, onions are cut into thin strips, sautéed, deglazed with white wine and seasoned with aniseed.
Cauliflower is ideal as a cream soup; it contains few calories and plenty of vitamins and minerals.
zucchini is a type of pumpkin with beautifully white flesh and a slightly nutty-sweet taste.
sweet potatoes are the sweet counterpart to normal potatoes. Sweet potatoes only have a fraction of the starch content of a normal potato. They are available as orange-fleshed and white-fleshed varieties.
Brown mushrooms have a good taste of their own and can even be eaten raw. When roasting or making vegetable soup, carefully remove the stalk and coarse dirt.
Savory or creamy? To turn a vegetable soup into a vegetable cream soup, simply use more cream and less vegetable stock.
Fabio’s cooking tips
- You can eat the skin of the Hokkaido pumpkin and save yourself the hassle of peeling it
- Do not fry the vanilla for too long, otherwise it will become bitter
- Garnish the finished soup with a little dark pumpkin seed oil and roasted pumpkin seeds
To the recipe
Fabio Haebel prepares the pumpkin soup with onions.
© Ulf Miers