Autumn is undoubtedly the season of pumpkins, so in this post we offer you a few delicious and healthy recipes for pumpkin soup that you can try for yourself. We hope you enjoy our suggestions and we hope you enjoy cooking!
A super delicious dish: Hokkaido pumpkin soup with apples and spiced cream
• 400g Hokkaido pumpkin
• 175g tart apples
• 100ml cream
• 750 ml of chicken broth
• 150 ml apple cider
• 1 small piece of ginger
• 2 tablespoons of quince jelly
• 2 tablespoons of parsley, roughly chopped
• 25g butter
• ½ teaspoon chilli flakes, dried
• some clove, cinnamon and white pepper
Wash, core and thinly slice the apples and pumpkin (with the peel). Peel and finely chop the ginger and dice the onions. Then you should sear everything in butter and season with a little salt, the quince jelly and half of the chilli. Then add the apple cider and chicken broth and leave the ingredients with the lid closed and over medium heat for about 20 minutes. In the meantime, whip the cream with a little cinnamon, clove and white pepper until stiff. Let the finished soup cool down a bit and puree everything finely with the hand blender. If you wish, you can also pour the soup through a sieve. After that, all you have to do is divide the soup into four plates and add some spiced cream. Before serving, sprinkle with the chopped parsley and the remaining chilli. The soup tastes wonderful both hot and cold, and it is definitely worth trying both options!
Tasty pumpkin soup with potatoes
• 1kg hokkaido pumpkin
• 1kg of potatoes
• 2 tart apples
• 150 ml of cream
• 150g of streaky bacon
• 200g shallots
• 2.2 liters of vegetable stock
• 40g clarified butter
• 1 bunch of thyme
• some salt and pepper
Wash, peel and dice the potatoes. You should also peel the shallots and cut them into cubes. Wash the thyme and pluck the leaves from the stems. Then wash, quarter and core the pumpkin. Next, you should sauté the shallots in clarified butter until translucent. Then add the potatoes, bacon and about 2/3 of the pumpkin pulp and pour the vegetable stock over them. Add about 2/3 of the thyme leaves and a little salt and pepper and let the soup simmer, covered, for 20 minutes. In the meantime, you should peel, core, and dice the apples. Remove the bacon from the soup and finely puree all other ingredients. Finally, add the apples and the remaining pumpkin cubes to the pumpkin soup and let it simmer for another 4-5 minutes. Before serving, add the cream, season the soup with salt and pepper again and sprinkle with the remaining thyme. complete!
Prepare Thermomix pumpkin soup
This great recipe is cooked more often in autumn. The secret behind the recipe was soon revealed. Before we go any further with the ingredients and the instructions, note that the following recipe was made available to you by our team and has therefore not been tested by Vorwerk Thermomix. Vorwerk Thermomix accepts no liability whatsoever, in particular with regard to quantities and success. Please always observe the application and safety instructions in our instructions for use.
• 800g Hokkaido pumpkin, cut into small pieces
• 500g vegetable stock
• 300g carrots
• 10g ginger, fresh
• 200g cream
• 200g orange juice
• 1 red chilli pepper
• 1 onion
• 1 clove of garlic
• 30g butter
• Salt, pepper and nutmeg
Set the device to level 5 and let the onion and chilli pepper fall onto the running knife for about 5 seconds. Add the garlic and carrots and let them chop on speed 5. Then you should add the butter and let it melt for about 3 minutes on level 2 and then add the pumpkin. After 5 minutes pour the vegetable stock and orange juice over it and cook until soft for about 15 minutes at 100 ° C. Next you should puree everything finely at level 8 for about 20 seconds. Also stir in the cream for 10 seconds. Already finished!
Easy recipe for pumpkin seed soup
• 1kg pumpkins
• 2 cups of chicken broth
• 1 cup of heavy cream
• 200g crème fraîche
• 4 tablespoons of pumpkin seeds, roasted
• 5 tablespoons of pumpkin seed oil
• 1 pinch of nutmeg
• white pepper
• 1 cup of whipped cream (for serving)
Let the pumpkin pulp with the broth simmer for 20 minutes by adding water over and over again. Then add the spices, cream and crème fraîche and puree everything finely. At the very end, stir in the pumpkin seed oil. Divide the soup into plates, sprinkle with roasted pumpkin seeds and sprinkle with some whipped cream. Bon Appetit!
If you have any questions or other delicious pumpkin suggestions, find us on Facebook to leave comments! Now take the wooden spoon and prepare a magic potion for the cold autumn days!