The cold season is drawing ever closer and we have to say goodbye to the last warm rays of sunshine. What sweetens this farewell, however, is the variety of regional fruit and vegetables that await us: apples, plums, walnuts, cabbage - and of course, pumpkins!
As the temperatures drop, the desire for a warming, cosy dish grows ever greater. In this post, we'll show you how to create a delicious pumpkin cream soup that you can snuggle up with and warm up with after a cold day. Let's get started!
What was considered a poor man's food just a few decades ago has worked its way into the haute cuisine of top chefs over time. And with good reason, because pumpkins are just as versatile in their preparation options as they are in their flavour nuances - the taste varies from neutral to nutty, sweet to fruity, depending on the variety.
The pumpkin is related to the melon, cucumber and courgette and is therefore particularly rich in water and low in calories. On average, it has only 25 kcal per 100 grams. However, pumpkins are not only real slimmers, but also provide you with a variety of antioxidants that strengthen the immune system, numerous vitamins and potassium. Their high fibre content also stimulates digestion - making them a real superfood!
- One onion
- 250g floury potatoes
- 150g carrots
- One Hokkaido pumpkin (approx. 800g)
- 800ml vegetable stock
- Half a bunch of parsley
- 1 tsp curry powder
- 150ml cream, sour cream or coconut milk
- Salt and pepper for seasoning
Step 1Peel and roughly chop the onions. Fry in a pan with a little oil until translucent.
Step 2: Peel and dice the potatoes and carrots and add to the onions.
Step 3: Wash the pumpkin - but don't peel it! (The skin of Hokkaido pumpkins can be eaten without hesitation). Cut away any damaged parts of the skin. Carefully cut the pumpkin in half and remove the seeds with a tablespoon. Cut the deseeded pumpkin into 2cm cubes and add to the rest of the vegetables in the pan.
Step 4: Pour the vegetable stock into the pan until the vegetables are covered and simmer for 20 to 25 minutes.
Step 5: Meanwhile, wash and dry the parsley. Pluck the leaves from the stalk and chop finely.
Step 6: Finely puree the soup with a hand blender/stand mixer/Thermomix. If it is still a little too thick, add a little more water or vegetable stock.
Step 7: Finally, season to taste with curry powder, salt and pepper and bring to the boil again briefly.
Step 8: Serve the soup hot in bowls and lightly stir in 1-2 tablespoons of cream/sour cream/coconut milk and sprinkle with the chopped parsley.
To allow the pumpkin to develop its full flavour potential, we recommend roasting the pumpkin in the oven and adding it to the rest of the vegetables during the puréeing process. Roasting creates delicious roasted flavours that give the pumpkin cream soup that "certain something".
In addition to the finely chopped parsley, you can also pimp your pumpkin cream soup with roasted pumpkin seeds - for that extra crunch!
