This simple pumpkin soup is incredibly creamy thanks to potatoes, while carrots give it a fresh twist. For ideas on delicious side dishes and chowders that go great with pumpkin soup, check out the recipe notes.
300 - 400gHokkaido pumpkin or kabocha squash (10.5 to 14 oz)
2largecarrots
300gpeeled potatoes(10.5 to 12 oz)
1smallyellow onion
1clove ofgarlic
1teaspoonvegetable oil
350 - 400mlvegetable broth(1.5 to 1 ⅔ cups - depending on how thick you want your soup to be, you can add more in the end or during the cooking process if needed)
100ml(low fat) cooking cream ⅓ to ½ cup (alternatively a plant-based or fat-reduced alternative or coconut milk)
salt, pepper
Anleitungen
Preparations
Thoroughly wash the pumpkin, cut it in half and scrape out the seed. Measure out 300 to 400 grams of the flesh and cut it into small cubes. Use the remaining squash elsewhere.
Wash or peel the carrots, cut them in half lengthwise and slice them. Peel the potatoes and cut them into cubes as well.Peel and finely dice the onions the garlic.
Saute the Vegetables
In a pot, add the oil, the onion and garlic cubes, season them with a pinch of salt and sauté until the onions are translucent. Add the remaining prepped vegetables and sauté for three to four minutes, stirring occasionally.
Cook the Soup
Meanwhile heat up the broth. Then reduce the heat and deglaze the vegetables with the broth. Stir will, set the heat to a low setting, put on the lid and let the soup simmer for 25 or 30 minutes or until the vegetables are buttery soft.
Blend and Serve the Soup
Before serving, reduce the heat to the lowest setting and carefully blend up the soup with a hand blender.
Notizen
Estimated Cost: €2,34 or €1,67 per servingRecommended Side Dishes:Meatballs: By far my favorite side dish for this soup. Simply mix 200 grams (or 7 ounces) of 95% lean ground beef with one egg, some breadcrumbs (about 15 grams or 1 tablespoon), a minced clove of garlic, some salt and pepper and form this mixture into balls of 1.5 to 2 inches. Place them on a baking tray lined with parchment paper and bake them in the oven at 200°C or 400°F in the preheated oven for 15 to 20 minutes.Shrimps: Just put them on a skewer and sauté them in a pan. Then serve them on top of your soup bowl.Roasted Chickpeas: Drain a can of chickpeas, transfer them to a kitchen cloth and pat dry them thoroughly. This will cause the outer shell to fall off, which is exactly what we want. Then put the peas on your baking sheet, mix them with some oil, salt, bell pepper, paprika powder, cumin, coriander, and a bit of turmeric and some chili if you like, and roast them in the oven for about 20 minutes.Roasted Pumpkin Seeds: Just put some pumpkin seeds in a pan without fat and roast them a few minutes. Always keep an eye on them to prevent them from burning.Roasted garlic bread: Peel one or two cloves of garlic, dice them as finely as possible or press them through a garlic press and mix them with a little olive oil. Spread this garlic oil on a couple of baguettes or, even better, slices of whole wheat bread and toast them briefly on both sides in a pan.Croutons: For homemade croutons, just grab a few slices of toast or bread (whole wheat is best) and cut them into one-inch cubes. Then toast the cubes with a little oil in a frying pan.