CREAMY PUMPKIN SOUP

Pumpkin soup is one of my favourite soups all year round. It is easy to make and delicious. Although one can use any kind of squash or pumpkin to make this soup, I prefer Hokkaido. I love its delicate sweet and slightly nutty flavour. Not only that, but it is also very rich in vitamins, minerals and fibres!

How to work with pumpkin

Small pumpkins like Hokkaido are easy to work with. Still, you need to be careful not to cut yourself, as you will have to use a sharp knife. Make sure your cutting board is firm and doesn’t move to avoid any unwanted injuries. Wash pumpkin and carefully cut it into pieces. Remove seeds and fibres and peel. Hokkaido, however, can be cooked with its peel.

When making pumpkin soup I follow this: As a rule of thumb, the vegetable stock or water must cover the vegetables. If the soup turns out too thick after pureeing, I add a little hot water.

Dina Kohl

CREAMY PUMPKIN SOUP

Creamy pumpkin soup with carrots, potatoes and ginger

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Servings: 4 servings

Course: main dish, Starter

Cuisine: German

Ingredients Method Notes

Ingredients

  

• 60 g butter
• 2 small onions peeled and coarsely chopped
• 1 small Hokkaido peeled and cut into small cubes (about 500-600 g)
• 2 medium-sized potatoes 200 g, peeled and cut in cubes
• 1 large carrot 100 g, peeled and cut in cubes
• 800 ml Low-salt vegetable stock or hot water
• ½ teaspoon salt or to taste
• ¼ teaspoon white pepper
• ½-1 teaspoon curry
• 1 small piece ginger grated

Method

 

1. In a medium-sized pot heat the butter over medium heat, and sauté the vegetables for about 5-10 minutes or until onions are wilted and vegetables are a bit broken, stirring occasionally. Add the vegetable stock and bring to a boil over high heat.
2. Reduce heat to medium-low and cook for about 30 minutes until vegetables are tender. Purée with a hand mixer. If the soup is too thick, add some hot water. Season with the salt, pepper, curry and ginger, and cook for about 10-15 minutes to blend the flavours together. Adjust taste if required.
3. Garnish your bowl with some pumpkin seeds and pumpkin seed oil. Serve hot.

Notes

All images and text © Dina Bayoud Kohl