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PUMPKIN SOUP

  • Writer: Sabrina Szesny
    Sabrina Szesny
  • Oct 31, 2022
  • 2 min read

It comes in many different versions: the pumpkin soup. This is my version.

Kürbissuppe


The plate is emptied, and what's left? A dining room enveloped in the delicious smell of pumpkin soup and an aftertaste in the mouth that reminds you of the last spoonful of pumpkin soup. A comforting warm feeling. A smile on your lips. Anticipation. Of the next day, when the reheated leftovers taste just as good as they did just now.


"Warming, soothing, and so delicious".

That's the motto of this soup. It is one of my favorite soups. And the best thing about it: It's quick and easy to prepare and tastes absolutely delicious.

If the soup is too thick after pureeing, you can add water, coconut milk or optionally the juice of an orange. The orange juice gives the dish a more fruity note.

I often use crème fraîche: it makes the soup look more interesting plus it brings a fresh aroma to the soup.The pumpkin seed oil gives the soup a slightly nutty flavor.

If you don't have pumpkin seed oil at home, just skip it and see it as an option.

I used gluten-free baguette as a side dish.


This soup requires only a few ingredients, it's vegan and gluten-free, and while the soup simmers, you can relax and put your feet up in the meantime. Recipe down below.




PUMPKIN SOUP


INGREDIENTS

  • 1 Hokkaido pumpkin

  • 2 potatoes

  • 1 piece of ginger

  • 1 clove of garlic

  • 1 liter vegetable broth

  • approx. 300 ml coconut milk

  • juice of one orange (optional)

  • juice of a lime or lemon

  • salt

  • pepper

  • curry powder

  • Pumpkin seeds

  • chili flakes

  • vegan crème fraîche (optional)

  • pumpkin seed oil (optional)1 Hokkaido Kürbis



HOW TO MAKE IT


  1. Wash the pumpkin, remove the seeds and cut into pieces.

  2. Peel the potatoes and cut them into pieces as well.

  3. Put the pumpkin and potatoes in a pot and cover with one liter of vegetable broth and 300 ml of coconut milk.

  4. Now grate (or chop) the ginger and garlic and add both to the pot.

  5. Let everything boil.

  6. Once the pieces are soft, puree the contents into a soup using a blender.

  7. Season with lime / lemon, salt, pepper and curry powder.

  8. Serve the final soup with pumpkin seeds, vegan crème fraîche, pumpkin seed oil and chili flakes.

  9. Enjoy!


Kürbissuppe

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