Pumpkin Soup Basic Recipe
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I’ll show you my easy pumpkin soup recipe .
A delicious pumpkin cream soup is always a pleasure.
In addition to three possible preparation methods, you will find a step-by-step basic recipe with a cooking video.
Find recommendations for variants of the soup and the exact recipe with quantities.
This autumn soup is quick and easy, I prefer to use Hokkaido pumpkin.
There are lots of professional cooking tips summarized here to help you cook.
I wish you good luck!
Table of Contents
1. Recipe Pumpkin Soup
I wish you good luck!
Feel free to send me a message using the comment function at the bottom of the page.
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for soup with squash in variants.
ingredients for the soup
|1||pc||pumpkin (I like to use Hokkaido squash)|
|40-80||ml||dry white wine|
|1-2||cubes||Vegetable broth (or chicken broth)|
|1/2||pc||glove of garlic (I use optionally for a stronger taste)|
|black ground pepper|
Soup garnish and decoration
|4||tbsp||fresh pumpkin seeds|
|4||tbsp||pumpkin seed oil|
Cut off the top and bottom of the Hokkaido squash.
So you can place the round Hokkaido pumpkin stably on the board.
Next, carefully cut off unsightly parts of the peel with a sharp knife.
Halve and quarter with the skin and scrape out the seeds with a tablespoon.
Cut the prepared pumpkin pieces into small pieces and place them in a tall saucepan.
Sauté the prepared pumpkin pieces in butter for about 10 minutes.
–> Sweating produces the first flavors.
Halve, peel and finely dice the onion.
–> Add the diced onions to the pumpkin in the pot and sauté for 5 minutes.
Deglaze with the dry white wine and fill up with water – the pumpkin pieces should be well covered.
–> Season the soup starter with vegetable broth.
Peel and halve a clove of garlic, finely dice and add to the soup.
–> You can create a light garlic taste with half a clove of garlic.
–> You can create a strong taste with a whole clove of garlic.
Season the soup with salt, pepper, cayenne pepper and freshly and finely grated nutmeg.
–> Let the soup simmer for at least 15 minutes.
Mix up the soup.
–> I like to use a hand blender for this.
–> Then let the soup steep for 10-15 minutes to improve the taste.
For the soup insert
–> cut bread cubes,
–> Peel, quarter, core and slice the apple
–> Fry the bread cubes and apple pieces with pumpkin seeds or core mix with a little butter in a pan.
Season the soup with salt and pepper.
Note my tip at the end of the recipe.
Season the soup with salt and pepper before serving.
-> Pass through optionally: Your taste decides, you can pass the soup through a fine sieve or arrange it directly in deep soup plates.
-> Place the soup in the middle, refine with pumpkin seed oil and serve sprinkled with freshly chopped parsley.
For reasons of time, I have summarized the preparation of the soup in one point in the description.
You could prepare the individual ingredients one after the other in the pan.
This takes longer, but you can give each soup ingredient your own taste finish:
–> Finely flavor the bread cubes with garlic and thyme
–> Caramelize the apple pieces with some brown sugar
–> Refine pumpkin seeds with chili and salt
2. Calories (Kcal) and Nutritional Values
3. Prepare Variants for Pumpkin Soup
You can prepare the soup with pumpkin in different ways.
Different cooking methods are used.
I have made a nice list for you below:
3.1 Sweat the Pumpkin
—> Here the pumpkin with butter comes into the pot and is allowed to develop its aroma together with the butter over medium heat .
The pumpkin pieces are cooked until soft, diced shallots and diced garlic, allspice and bay leaf can refine the overall impression of the soup.
This is a method of preparation that we use very often in star cuisine. Paul Bocuse had described the formation of taste when sweating in many places.Chef Thomas Sixt on the cooking of the soup in the star kitchen
3.2 Cook the Pumpkin Directly in the Soup
—> With the quick version of the soup , you cook your pumpkin pieces in the vegetable or chicken broth . Beef broth tastes too harsh.
Of course you can add onions , garlic , bay leaf and allspice , which has a positive effect on the taste .
Put the soup on cold and let the soup start to boil slowly .
The vegetables give off a lot of flavor to the broth .
Base for pumpkin soup is just pumpkin, avoid adding soup vegetables directly because then it becomes a vegetable soup.Tip from chef Thomas Sixt
3.3 First Cook the Pumpkin in the Oven
This is currently a very popular method of adding some roasted flavors to the pumpkin .
Place the pumpkin pieces on a baking sheet lined with baking paper , season with salt , pepper and a little sugar and then cook in the oven at 200°C hot air for 20-25 minutes .
Then finish the roasted and caramelized oven pumpkin in the broth with cream .
You could easily make this soup with leftover squash from the oven .
4. Pumpkin Soup Step-by-Step Overview of the Basic Recipe
The preparation steps at a glance :
- Prepare the pumpkin: Cut the pumpkin in half, scrape out the seeds with a tablespoon.
- Peel: You can use the Hokkaido pumpkin with skin, other varieties prefer to peel.
- Cut into small pieces: Cut the vegetables into small pieces without the stalks.
- Sauté: Heat a knob of butter in a pot, sweat the pumpkin pieces for 15 minutes.
- Optional aromatics: Add garlic, shallot or onions extra finely diced.
- Optional spices: Add bay leaf and allspice to taste and sweat along.
- Deglaze: Deglaze with dry white wine and vegetable stock and bring to a slow boil.
- Let it boil: Simmer the soup for 30 minutes at moderate heat until slightly simmering.
- Blend: Remove the spices, blend the soup mixture with a hand blender.
- Flavoring: Allow the soup to steep for 10 minutes to develop flavor.
- Season to taste: Final seasoning with salt, pepper, cayenne pepper.Serve plain: Serve the soup directly as a vegetable soup….
- Finish creamy: Boil the soup again and refine with soy cream, coconut milk, cream.
Hokkaido squash is the most grateful soup squash. I love the yellow color of butternut squash!Soup pumpkin tip from chef Thomas Sixt
5. Overview of Pumpkin Soup Variants
Since I don’t only have one soup recipe here on the blog, there is a small overview of the variants below.
You can use the pictures to derive ideas for your individual soup insert.
6. More Ideas with Pumpkin
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