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Autumn recipe idea

Creamy pumpkin soup for cold days

Soup with bread and spoon and fork on a black plate

Whether large, small or colorfully speckled - what would autumn be without pumpkins? When the first leaves fall and the days get colder, a warming pumpkin soup comes right in time. This basic recipe will get you in the mood for fall. So grab the pumpkin and put it in the pot!

Pumpkin soup with rosemary in a bowl on a wooden table

Fall means pumpkin time! On cold days, this delicious pumpkin soup is quickly prepared.

Ingredients:  

  • 1 Hokkaido pumpkin (approx. 800 g)
  • 1 Small piece of ginger
  • 500-700 ml vegetable broth
  • Thai basil, coriander
  • Salt, pepper
  • Nutmeg
  • Creme fraîche 
  • Oil

How to prepare:

  1. Wash pumpkin, remove seeds and cut into dices
  2. Peel a small piece of ginger and roast it shortly with some oil in a pan on the induction hob. Then add the pumpkin and also roast it briefly.
  3. Put the roasted pumpkin in a pot with approx. 500-700 ml vegetable broth and boil gently. Roughly chop the basil and coriander and also add to the pot.
  4. Simmer the soup for 15 minutes and mix it with a hand blender until it's smooth.
  5. Finish by seasoning the soup with salt, pepper and a hint of nutmeg and serve with a scoop of crème fraîche and freshly baked baguette.
Video transcription

The video shows a cooking process. First, pumpkin pieces are being cooked in a pan. Then, herbs are being chopped. Next, a yellow liquid is being cooked in a pot. After that, the liquid is being blended with an immersion blender. Finally, the soup is being poured into a bowl and garnished with bread, herbs, and a dollop of cream.

 

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