Hello September – we welcome autumn with a hearty soup! Grandma's pumpkin soup with potatoes and carrots is wonderfully creamy, quick to make and can be refined as desired! We have 4 simple variations to the basic recipe to suit every taste!
A few days ago we had various salads on the table. Now my favorite season has finally arrived: soup time! In the fall, my family likes to enjoy a hearty soup that fills you up even without bread. At the forefront of our menu: pumpkin soup. In today's article we first present the basic recipe and then - three delicious variations. The first is made with coconut milk and ginger, the second is flavored with curry and the third recipe is for soup with orange juice. No matter which of the three variations you choose, one thing is definitely guaranteed: this fall, all your culinary wishes for pumpkin soup will be fulfilled!
Grandma's pumpkin soup with potatoes and carrots: the basic recipe
Pumpkin soup, but like grandma's: the basic recipe brings a touch of bygone times to the table. The whole family makes themselves comfortable with this classic on cool autumn days.
The necessary ingredients:
- 1 Hokkaido pumpkin
- 2 -3 potatoes (medium size)
- 3 carrots
- 3 tsp olive oil
- 1 tsp butter, softened
- 1 onion, medium, chopped
- 1.5 liters of vegetable broth
- 2 cloves of garlic, pressed
- 1 pepper, deseeded, chopped into small pieces
- to garnish: pumpkin seeds, roasted and cream
- pepper, salt
- Parsley
Preparation:
1. Wash, clean and halve the pumpkin. Remove the seeds with a spoon and thatCut pumpkin flesh large.
2. Pour olive oil into a pot and heat. Add the vegetables – peppers, onions and garlic and sauté. Add pumpkin and sauté very briefly.
3. Pour the vegetable stock into another large pot, cut the potatoes large, peel them and add them to the pot. Peel the carrots, cut them large and add them to the pot. Salt, season and simmer over low heat for about 30 – 40 minutes.
4. Add the vegetables and pumpkin to the potatoes, simmer for another 10 minutes and then remove from the heat. Then puree, let cool and garnish with pumpkin seeds, cream and parsley.
Even if the classic with carrots and potatoes makes our hearts beat faster, we like to refine itGrandma's recipe with other ingredients. The next three seasonal soups are quick, easy, and guaranteed to get you compliments.
Refine pumpkin soup with coconut milk and ginger
In autumn there is nothing better than a warm dish. Why not pumpkin soup? The Hokkaido pumpkin harmonizes perfectly with coconut milk and ginger. Coconut milk is a surprisingly good substitute for sour cream and the ginger makes any autumn soup wonderfully aromatic. The potatoes are truly filling and the carrots give the dish a delicate, sweet autumn note.
The necessary ingredients:
- 1 Hokkaido pumpkin
- 2 -3 potatoes (medium size)
- 3 carrots
- Ginger, 1 piece approx. 4 cm long, grated
- 350 ml coconut milk
- 3 tsp olive oil
- 1 onion, medium, chopped
- 750 ml vegetable broth
- 2 cloves of garlic, pressed
- 1 pepper, deseeded, chopped into small pieces
- 1/4 tsp chili flakes (if desired)
- for garnish: pumpkin seeds, roasted and basil
Preparation:
The preparation is incredibly easy. You follow the same steps as in the basic recipe (see above) and steam ginger together with the vegetables (step 2). Finally, the coconut milk is poured into the pot - you can then let the soup simmer for 5 to 10 minutes. Then take it out of the heat, puree the ingredients and garnish with the pumpkin seeds and chili flakes.
Pumpkin soup with curry, carrots and carrots
The next suggestion is a bit more exotic - curry makes the pumpkin soup spicy and warms you up perfectly on cool autumn days. Of course, add a delicious garnish and a crispy topping - and autumn can begin.
The necessary ingredients:
- 1 Hokkaido pumpkin
- 2 -3 potatoes (medium size)
- 3 carrots
- 350 ml coconut milk
- 3 tsp olive oil
- 1 onion, medium, chopped
- 750 ml vegetable broth
- 2 cloves of garlic, pressed
- for garnish: peanuts and coriander
Preparation:
1. Preheat the oven to 180° Celsius. Line a baking tray with baking paper. Clean, wash and peel the pumpkin, cut the pumpkin flesh into finger-thick pieces and brush with olive oil.
2. Place pumpkin pieces on the baking tray, salt, season and sprinkle with curry powder. Bake for about a quarter of an hour at 180° Celsius with a fan oven.
3. In the meantime, sauté the onion, garlic and carrots. Clean, wash and peel the potatoes, dice them roughly and add them. Pour the vegetable stock into the pot and simmer over medium heat for about 30 minutes until the potatoes are cooked.
4. Remove the pumpkin from the oven and add it to the potatoes. Let the whole thing simmer for another 5 minutes, then remove from the heat and let cool for 5 minutes. Puree the hot (but not boiling!) soup and garnish with peanuts and ground coriander.
Hokkaido pumpkin soup with orange juice
The highlight is a shot of freshly squeezed orange juice, which is used to season the Hokkaido pumpkin soup. This refreshing citrus note harmonizes perfectly with the potatoes and carrots.
The necessary ingredients:
- 1 Hokkaido pumpkin
- 2 -3 potatoes (medium size)
- 3 carrots
- 600 ml chicken stock
- 3 tsp olive oil
- 1 onion, medium, chopped
- 200 ml orange juice
- 2 tsp brown sugar
- 1 pressed garlic clove
- 70 g Flour
- Pinch of nutmeg
- Pinch of cinnamon
- Salt to taste
- For garnish: hazelnuts, cashews, sunflower seeds
Preparation:
1. Chop the onion, press the garlic clove, heat the olive oil in a pot and sauté the vegetables in it.
2. Clean and wash the pumpkin, dice the pumpkin flesh and add it to the vegetables. Add flour, add sugar, season with cinnamon and nutmeg. Stir and simmer for 15 minutes.
3. Pour chicken broth into a large pot and add the orange juice. Bring to the boil over medium heat, reduce heat and add the pumpkin and vegetable mixture. Simmer under the lid for 20 minutes until the pumpkin flesh is cooked through.
4. Remove from heat, allow to cool for 5 to 10 minutes and then puree. Salt, season with pepper and garnish with coarsely chopped hazelnuts, cashews and pumpkin seeds.
In September the time finally comes when we treat ourselves to a warm soup. Try one of the three variants and surprise friends and family with a hearty pumpkin soup in September! All three recipes are very easy to prepare and ready in about 40 minutes. Autumn can come!
Also interesting:Bake Sweet Pumpkin Bread: A delicious pumpkin bread recipe made without yeast!
