Foamy Pumpkin Soup with Ginger for Gourmets
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
WOW, delicious, the pumpkin soup with ginger recipe makes you happy when you dare to cook!
In the following article you will get all my chef tips directly served.
In addition to ginger, I also combine curry and turmeric with this soup.
This results in a tasteful splendor and promotes health.
This is the ideal soup when you cook for guests.
You can quickly exchange the shrimp for smoked tofu.
This is how you make your #ohnetiereessen guests really happy. Good succeed!
Table of Contents
1. Recipe Pumpkin Soup with Ginger
Now I wish you good luck, you can send me cooking questions via the comment function!
Pumpkin Soup with Ginger
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for pumpkin cream soup with ginger, curry and prawns.
|200-300||g||pumpkin (Hokkaido squash or butternut squash)|
|40||ml||dry white wine|
|4||pinches||black ground pepper|
|1||tbsp||Madras Curry (Madras Curry)|
|1/2||tsp||brown can sugar (or honey or agave syrup)|
|150||ml||coconut milk (or soy cream both optional, makes the soup creamier(er))|
Ingredients soup garnish
|4-6||pc||prawns (Thawed, peeled, ready)|
|1||tbsp||Sesam (Light, dark or mixed)|
|1||tsp||goji berries (or goji berries)|
Wash the pumpkin, clean the pumpkin skin and cut off the stalks.
Halve the pumpkin and scoop out the seeds with a tablespoon.
You can use Hokkaido squash or butternut squash for this soup, I tried the recipe with both types of squash.
Slice the pumpkin.
Cut the pumpkin slices into small pieces.
Slowly sweat the pumpkin pieces in a tall saucepan with the butter for 10-15 minutes until colourless.
Halve, peel and finely dice the shallots.
Add to the pumpkin pieces in the pot and sauté briefly until colourless.
Deglaze with white wine and vegetable broth.
Bring the soup to the boil.
Cook the pumpkin pieces over low heat until soft.
Chop the ginger and optionally fresh turmeric and add to the soup.
I put turmeric as a spice in the ingredients list.
Season the soup base with salt, pepper, nutmeg, chili, curry and a little sugar.
Let the soup start to simmer without the lid.
Putting the lid on would change the color of the soup to greyish.
Finely mix the cooked pumpkin and soup base with a hand blender.
Then let the soup steep for another 5-8 minutes so that the flavor can fully develop.
Optionally mix soy cream or coconut milk into the boiling soup.
Optionally, you can pass the soup through a fine hair sieve.
Peel the thawed prawns and remove the casing from the curved top.
Leave the shrimp fins attached to the prawns body.
Halve the prawns body with a cut in the middle up to the fin.
Fry the prepared prawns in a pan with a little sunflower oil over high heat.
By cutting the prawns body in half, the prawns turn up when frying and are easier to serve in the soup. A notice:
The halved prawns will cook faster, high heat is required.
Leave the fried prawns in the pan near the stove to serve.
Optionally cut tofu cubes as a soup garnish for the vegan version of the pumpkin soup.
Fry the cubes briefly in the pan with sunflower oil.
Prepare for serving and keep warm.
Taste the soup again before serving.
Mix in cold butter.
Serve the soup in warm soup bowls.
Place the fried prawns in the middle. Alternatively arrange the tofu cubes.
Decorate with sesame, cress, soy sauce and red berries and serve.
Enjoy your meal!
Note about the video:
The embedded video shows the basic preparation of the pumpkin soup.
Note the ingredients and refine the soup to your taste.
Variant with salmon:
Please heat the plates in advance at 80°C or in the microwave!
Place the raw salmon pieces in the soup bowls and pour the boiling soup over them.
Serve the soup, the salmon soup garnish is finely poached at the table until translucent.
2. Calories (Kcal) and Nutritional Values
3. Tips for Making Pumpkin Soup with Ginger
I love this soup because the ingredients make it taste really exciting.
Get some fresh ginger and madras curry , this goes best with the soup.
The curry insider tip :
Wherever curry comes in, always season with something sweet ,
this makes the curry and the entire preparation a treat for the palate and will delight you twice as much.
Always add some brown sugar, honey or agave syrup to the curry, which makes the curry taste round.Tip for seasoning the soup from chef Thomas Sixt
4. For Special Days… Pumpkin Soup with Ginger and Prawns
This soup is a great dish when guests come to you or you want to conjure up something special for your loved ones.
You can get different types of shrimp in the supermarket.
Raw shrimp: You can tell by the gray color.
Cooked shrimp: These are already cooked and glazed.
—> Please only toss cooked crustaceans very briefly in butter, otherwise they will get a rubbery consistency.
—> Please peel the raw crustaceans, cut the top and remove the intestines, then fry over high heat.
Alternative soup accompaniments: Instead of the crustaceans, you can also use pieces of salmon or modify the soup accompaniment to make it vegetarian or vegan with smoked tofu.Insole variants tip from chef Thomas Sixt
There is also a tip for smoked tofu:
Place the diced smoked tofu decoratively in the soup and coat the tofu with sesame seeds, as I show with the tofu with sesame dish.
5. Variants Tips for Pumpkin Soup with Ginger
I would like to list some ideas for the encores here:
- Broth: You can use vegetable broth or chicken soup as a base.
- Cream: Try adding coconut milk, cream or soy cream.
- Butter: The soup gets an exciting taste with nut butter instead of fresh butter!
- Pumpkin: The Hokkaido pumpkin is absolutely gelingsicher with skin.
- With muscat pumpkin or butternut squash – use peeled – you show your expert status in the kitchen.
- Tamari: Boil down some soy sauce, drizzle a little of it into the soup. Taste explosion!
- Pumpkin seed oil: The oil also fits this soup, less is more!
I always serve this soup strained and foamed!Gourmet tip from chef Thomas Sixt
6. More Pumpkin Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!
Hey there, Cleo is in touch 🙋♀️ I was able to easily cook your soup – thanks to the good description 😉 My question: can I also prepare a pumpkin sauce like this? Imagine poultry. Best regards
Hi Thomas, I cooked your foam soup for me and my darling today. A thousand thanks for this delicious guide and the knowledge gained. LG Pauli
Hello Thomas, I'm not sure how exactly that is done at the end with the mixing with butter and how much butter I use in relation to it. I'm looking forward to cooking it again 😋! Kind regards Michelle