Recipe for homemade pumpkin soup
There is nothing quite as delicious as a nice creamy, flavorful soup – here is the recipe for a good pumpkin soup with Hokkaido.
The soup is straightforward to make and can easily be adapted to suit the family’s taste. If you make a large portion, you can even freeze parts of it, giving you an easy dinner for days when time is tight in the kitchen.
Serve it with fresh apple cubes, sugar snap peas, and crispy pumpkin seeds.
Enjoy!
Ingredients
Soup
- 1 pcs. Hokkaido Pumpkin
- 1 pcs. Onion
- 4 cloves Garlic
- 2 pcs. Carrots
- 4 pcs. Potato
- 0.333333 pcs. Chili red, without seeds
- 2 gram Ginger finely grated
- 1 l Vegetable Broth
- 100 gram Whipping Cream
- 13.5 gram Olive Oil
- 15 gram Lemon Juice
- 1 gram Cumin
- Freshly ground pepper
- Water
Topping
- Pumpkin Seeds
- Sugar Snap Peas
- Apples
Instructions
- Rinse the hokkaido pumpkin, cut it in half, and scoop out the seeds. Cut it into rough cubes with the skin on.
- Rinse, peel, and chop the onions, garlic, carrots, and potatoes into cubes.
- Take out a heavy-bottomed pot and heat oil in it. Sauté all the vegetables, chili, cumin, and ginger over medium heat for 1-2 minutes.
- Add vegetable broth until it covers about 2/3 of the vegetables. Better too little than too much.
- Put a lid on and let it boil in the pot for 15-18 minutes. The vegetables should be tender.
- Blend the soup with an immersion blender until it is completely smooth and creamy. Add more vegetable broth if the soup is too thick.
- Add lemon juice and cream and blend it all again.
- Season to taste with salt and pepper.
- Top the soup with roasted pumpkin seeds, sugar snap peas, and diced apples.
