Autumn Pumpkin Soup

90 Minuten
20 Minuten

5.0 (1)

Autumn Pumpkin Soup
Melanie Seyfarth
Melanie Seyfarth

Inhalt

    When the first cold days arrive and the leaves turn colorful, there is hardly anything cozier than a big bowl of pumpkin soup. This recipe is my autumn classic: creamy, spicy, warming—and completely vegan! Whether as a starter or a filling main course on a rainy evening: This simple pumpkin soup is my go-to autumn dish.
    And because there is usually some pumpkin flesh left over after carving pumpkins at Halloween, it is also the perfect Halloween soup—but only if you use edible pumpkins for carving! ;)

    Get your cozy blanket ready and grab a spoon: This pumpkin soup recipe will become your new autumn classic!

    Nährwerte pro Portion

    Ergibt 4 Portionen
    Kalorien 275
    Kohlenhydrate 44 g
    Fette 7 g
    Fiber 8 g
    Protein 6 g

    ZUTATEN

    Portionen
    • 0.25 small Hokkaido pumpkin (about 1.2 kg)
    • 0.25 carrot
    • 0.25 onion
    • 0.25 garlic clove
    • 0.25 piece of ginger, cut into cubes
    • 0.25 tbsp oil
    • 0.0625 tsp curry powder
    • 0.25 pinch cinnamon
    • 175 ml vegetable stock (If you like thick soups, use much less liquid)
    • 25 ml orange juice
    • 12.5 ml coconut milk
    • 0.25 tsp curry paste
    • 0.25 tsp soy sauce
    • Salt & pepper to taste
    • Toppings (optional): soy sauce, coconut milk, roasted pumpkin seeds

    Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

    Zubereitung

    1

    Wash your pumpkin, prick a few holes in the top with a wooden skewer, and bake it for 45 minutes at 180°C fan-assisted (without preheating!).

    2

    Meanwhile, peel the carrot, onion, ginger, and garlic clove. Cut the carrot into rough pieces and simply quarter the onion. You do not need to chop the ginger and garlic into small pieces.

    3

    Take the pumpkin out of the oven using oven mitts and preheat the oven to 200°C conventional heat.

    4

    Halve the pumpkin—careful, it’s hot—and remove the seeds. Cut off the stem and cut the Hokkaido into rough pieces, just like the carrot.

    5

    Now place all the prepared vegetables in a large bowl and add the oil, curry powder & cinnamon. Mix everything well.

    6

    Spread everything out on a baking sheet lined with parchment paper and roast it in the oven for about 45 minutes, until the edges of the pumpkin are lightly browned. If the onion gets too dark in the meantime, you can of course take it out at any time and set it aside for later.

    7

    Remove the roasted vegetables from the oven and add them to a large pot along with the vegetable broth, orange juice, coconut milk, curry paste, and soy sauce. Blend your soup until creamy using an immersion blender (a regular blender works too) and season with salt and pepper.

    8

    If the soup is still too thick, simply add more vegetable broth. If it turns out too thin, just let it simmer for a few minutes to reduce.

    9

    Garnish the pumpkin soup with a little coconut milk, soy sauce, and roasted pumpkin seeds, and enjoy.

    Recipe Note

    Before you enjoy your first bowl, here are a few more tricks that turn a pretty good pumpkin soup into the very best one.

    Which pumpkin is best suited?

    The short answer: Hokkaido. Hokkaido pumpkins are the classic pumpkins for soup.
    Why? It doesn’t need to be peeled when cooking because its skin softens during cooking and can simply be puréed along with the flesh. This saves time and effort and makes the soup extra creamy.

    If you’d like some variety, there are 2 more delicious ideas:

    • Butternut: a slightly buttery consistency that becomes silky smooth when puréed.

    • Musquée de Provence: a nutty, intense flavor, similar to Hokkaido.

    What to look for when buying: Choose a firm, heavy pumpkin without any soft spots!

    Seasoning pumpkin soup & topping ideas

    A creamy pumpkin soup depends on the right spices. What absolutely belongs in your pumpkin cream soup?

    • Curry paste: for a warm, slightly exotic note.

    • Cinnamon: for cozy autumn vibes.

    • Curry: wonderfully flavorful!

    • Ginger: for a subtle heat that wonderfully balances the sweetness of the pumpkin.

    • Salt & pepper: the foundation of every seasoning.

    • Optional: soy sauce (if you can count it as a spice), nutmeg, cayenne, and cumin.

    And now for the toppings, because there’s so much you can do:

    • Toasted pumpkin seeds for some crunch.

    • Desiccated coconut or a splash of coconut milk for extra creaminess.

    • Soy sauce for a beautiful swirl.

    • Coriander or parsley for a touch of green freshness.

    • Croutons made from toasted bread.

    • Fried onions for all onion fans.

    Just try things out – that’s how you’ll find your best pumpkin soup recipe for autumn: creamy, flavorful, and always worth going back for a second bowl.

    Craving more? Here's how to jazz up your pumpkin soup

    Depending on what is currently in your vegetable drawer, the basic pumpkin soup recipe with ginger and coconut milk becomes a whole new experience. Here are my favorite variations:

    • Pumpkin and potato soup: Potatoes thicken your soup effortlessly—perfect for anyone who loves thick soups!

    • Pumpkin and sweet potato soup: The two go perfectly together … slightly sweet and intensely orange.

    • Pumpkin and lentil soup: red lentils provide plenty of protein—lentil fans can also find a hearty lentil stew with us.

    • Pumpkin and apple soup: a fresh apple adds a fruity note and balances the sweetness.

    A good soup also calls for the right side dish:

    • Fresh baguette or ciabatta for dipping.

    • Pumpkin seed bread, if you can't get enough pumpkin.

    Inhalt

      ZUTATEN

      Portionen
      • 0.25 small Hokkaido pumpkin (about 1.2 kg)
      • 0.25 carrot
      • 0.25 onion
      • 0.25 garlic clove
      • 0.25 piece of ginger, cut into cubes
      • 0.25 tbsp oil
      • 0.0625 tsp curry powder
      • 0.25 pinch cinnamon
      • 175 ml vegetable stock (If you like thick soups, use much less liquid)
      • 25 ml orange juice
      • 12.5 ml coconut milk
      • 0.25 tsp curry paste
      • 0.25 tsp soy sauce
      • Salt & pepper to taste
      • Toppings (optional): soy sauce, coconut milk, roasted pumpkin seeds

      Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

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      Frequently asked questions

      Pumpkin soup keeps for 2 to 3 days in the refrigerator if you store it in an airtight container and let it cool completely beforehand. Before eating, it’s best to reheat it in a pot over medium heat, stirring occasionally—this way, it tastes almost freshly cooked.

      My clear recommendation: Hokkaido. It doesn’t need to be peeled, has an intense, nutty flavor, and naturally becomes creamy when puréed. Butternut is a good alternative with a slightly buttery note. Both varieties are available during pumpkin season in the fall, usually from September to November. This way, every pumpkin soup is sure to be a success.

      Start with salt and pepper—they’re the foundation. Ginger adds heat, curry brings warmth, and a little cinnamon rounds out the autumnal flavor. It’s best to season gradually and taste as you go until it’s just right.

      With Hokkaido squash: no. The thin skin softens during cooking and can easily be puréed. With butternut or nutmeg squash, you should remove the skin beforehand because it remains tough even after prolonged cooking. Tip: Halve the squash, remove the seeds, and cut it into pieces—then it’s easier to peel.

      Yes, pumpkin soup freezes wonderfully. Important: After thawing, heat the soup thoroughly at least once—ideally until it is piping hot for at least 2 minutes—and purée it briefly again if necessary.