creamy pumpkin soup

Klassische Kürbiscremesuppe

Vegetarian | Soup | autumn

We LOVE creamy pumpkin soup

We're ringing in autumn !!

It's September and it's getting really cold outside. I don't mind,
but Angie is already crouching under her blanket in the evening while watching TV and pretending that she lives in Siberia. :)
To protect her from freezing to deathy, I cook a delicious, creamy and healthy pumpkin soup for my small family.

A little tip: with a little extra chilli it gets warmer quickly, but be careful that it doesn't get too much

Second little tip: You can also keep the soup completely vegan and use more vegetable broth, coconut milk or almond milk instead of cream, We do our vegetable broth ourselves and always have 3-4 glasses frozen from it.

In my pumpkin soup I always use Hokkaido pumpkin as the base and the butternut pumpkin as a little flavor enhancement. 

You can always adjust the amount of pumpkin depending on your preference and availability

To the mixture of the two pumpkins, the hokkaido pumpkin and the butternut pumpkin we added carrots, onions, garlic and ginger to the pot.

The Hokkaido pumpkin is one of the most popular edible pumpkins here in Europe.
The skin can be eaten after cooking without any problems and should only be cleaned under running water before cooking, like other vegetables. But also raw as a salad or grilled as a side dish is hokkaido pumpkin infinitely delicious ;)

I would always peel the butternut squash! The shell is not poisonous when cooked, but it takes a long time to soften. Even then, the skin is not as soft as you might know from the hokkaido pumpkin!

Under the skin of the butternut squash hides the yellowish flesh, which has a slightly nutty taste.
We can use almost 80% of the pumpkin, as the proportion of core and shell is then very low.

AuthorSimonCategory, ,

Yields4 Servings

 250 g butternut pumpkin
 500 g hokkaido pumpkin
 125 g carrot
 150 g onions
 1 garlic cloves
 7 g fresh ginger
 800 ml vegetable broth
 200 ml whipped cream
 salt, pepper, nutmeg

1

Heat 2 tbsp. vegetable oil in a large saucepan, then gently fry your chopped onions, ginger and garlic for 2-3 minutes, until soft but not coloured.

2

Add your diced pumpkins, carrots, vegetable broth and season your soup with salt, pepper and fresh nutmeg.

3

Bring to the boil.

4

Turn heat to low/medium, cover and simmer for 40 minutes or until vegetables are tender.

5

Transfer your hot soup into a blender and blend until very smooth.

6

Add whipping cream and blend again.

7

Serve immediately.

Ingredients

 250 g butternut pumpkin
 500 g hokkaido pumpkin
 125 g carrot
 150 g onions
 1 garlic cloves
 7 g fresh ginger
 800 ml vegetable broth
 200 ml whipped cream
 salt, pepper, nutmeg

Directions

1

Heat 2 tbsp. vegetable oil in a large saucepan, then gently fry your chopped onions, ginger and garlic for 2-3 minutes, until soft but not coloured.

2

Add your diced pumpkins, carrots, vegetable broth and season your soup with salt, pepper and fresh nutmeg.

3

Bring to the boil.

4

Turn heat to low/medium, cover and simmer for 40 minutes or until vegetables are tender.

5

Transfer your hot soup into a blender and blend until very smooth.

6

Add whipping cream and blend again.

7

Serve immediately.

Kürbiscremesuppe

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