Some say that autumn soup is mulled wine. But I think it’s still too early for that in September. So I suggest making pumpkin cream soup: spicy, savory, slightly sweet, and very, very creamy!

In the US, Germany, and other countries, there are festivals where farmers can show off their harvest. Pumpkins always attract special attention because they can grow to enormous sizes. In 2016, a Belgian farmer grew a pumpkin that weighed 1,190 kilograms!

The recipe can be modified to suit your taste, for example, you can make a vegan soup by using coconut milk instead of cream, or add other fresh or dried herbs and spices. The consistency can also be easily adjusted at the end with broth. And if you want the most delicate creamy texture, you can additionally strain this soup through a sieve.

Let’s get started!

For 3 large or 4 regular servings:

  • 1 kg fresh pumpkin
  • 500-700 ml broth (vegetable or chicken)
  • 1 large onion
  • 1 carrot
  • 1 clove of garlic
  • 1 tsp fresh grated ginger
  • 150 ml cream 10-20%
  • 40 g butter
  • 3-4 tbsp olive oil
  • rosemary, thyme, sage
  • nutmeg
  • salt
  • pepper

You can use pre-baked pumpkin (700-800 g) or raw peeled pumpkin, but then you will need more time to cook the soup. I bake the pumpkin (usually butternut squash) whole with the skin on, or cut in half lengthwise, for about 1.5 hours at 190°C. When it’s in season, or if I find these pumpkins at a good price, I buy several, bake them, and store them in the refrigerator.

  • First, make the broth: pour 1 liter of water into a pot, add some carrots, onions, celery, and parsley stems if you like. Bring to a boil, cover, and reduce the heat to low.
  • Cut the pumpkin into cubes, chop the onion (I used leeks, but you can use onions), grate the carrots and ginger.
  • Pour olive oil and butter into another pot, which will be used to cook the soup. Add the herbs and a clove of garlic (pierce with a knife, no need to peel). Fry over medium heat for 3-4 minutes, then remove everything.
  • In the same oil, fry the onion until transparent, then add the carrots and simmer for 5 minutes.
  • Add the pumpkin and ginger and fry as well.
  • If it is raw, keep it on the heat for 7-8 minutes, stirring, then pour in the broth to cover the vegetables, and the cream. Add salt, pepper, nutmeg, bring to a boil and cook until the pumpkin is soft.
  • If the pumpkin is baked, there is no need to fry it — just add everything and bring to a boil.
  • Purée with a blender.

Serve with croutons. I like to sprinkle the soup with black pepper and smoked paprika, pumpkin seeds, and feta cheese. Or add a little sour cream.

By Blog, Recipes