PumpkinRecipemarksRecipes by Thomas SixtSoupsWinter Suppen

Pumpkin Soup with Ginger, Curry and Prawns

By 7. October 2018 No Comments
pumpkin soup with prawns and curry

OTHER LANGUAGES: deGerman

Wow, delicious, pumpkin soup with ginger makes you happy, your loved ones and your friends. So please try the following recipe and let it taste good. In addition to ginger, I combine curry and turmeric with this soup. This results in a tasty splendour. This pumpkin cream soup is ideal when guests come – because you can quickly exchange the shrimps for smoked tufo and then even make your vegan guests happy. …Jump directly to the recipe.

1. Pumpkin Cream Soup with Ginger and Curry

I love this soup because it tastes really exciting because of the ingredients. In the pumpkin season variety is in demand and this soup was and is always a great change to the traditional pumpkin soup. Get some fresh ginger and madras curry, I think it goes best with the soup. A secret tip right at the beginning: wherever curry comes in, always season it with something sweet, this makes the curry and the entire preparation a treat for the palate and you will enjoy it twice as much.

Always add some brown sugar, honey or agave syrup to the curry to make the soup smooth.

The recipe for the pumpkin soup is ideal for the guest kitchen and you’ll find it at the end of this page, below I give you some short tips for exchanging the soup insert. I have used shrimps here, you can also vary this soup with pieces of salmon or vegetarian or vegan with smoked tofu and make all your guests happy.

2. Variations of this Pumpkin Soup, Coconut Milk or Soya Cream, Shrimps or Salmon or veggie with smoked Tofu

The title says it all anyway, but I’ll go into the modifications in detail: You can prepare this soup with or without coconut milk or soy cream. Both variants are successful. When guests come I recommend the neutral tasting soy cream.

My advice: The coconut taste is not everyone’s cup of tea!

You can easily replace the prawns with salmon, don’t do any work here but cut the raw salmon into small cubes of 0.5 cm and put the pieces of salmon raw into the soup plate, the pieces of salmon then cook in the boiling hot soup (poach quasi in the plate) which you pour or pour over it. Once stirred, the salmon pieces are cooked.

There is also a tip to the smoked tofu: Put the smoked tofu cut into cubes decoratively into the soup and bread the tofu with sesame, as I show in the dish tofu with sesame.

3. Recipe

For exact quantities you will find my recipe for the pumpkin soup in the following. I wish you every success!

pumpkin soup with prawns and curry
Pumpkin Soup with Ginger
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
Pumpkin soup with ginger and curry, prawns, cress and red berries. Delicious aromatic pumpkin cream soup for you and your loved ones prepare. Vegetarian version with tofu included. Good luck and good appetite!
Servings Prep Time
2 Persons 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
2 Persons 10 Minutes
Cook Time
25 Minutes
pumpkin soup with prawns and curry
Pumpkin Soup with Ginger
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
Pumpkin soup with ginger and curry, prawns, cress and red berries. Delicious aromatic pumpkin cream soup for you and your loved ones prepare. Vegetarian version with tofu included. Good luck and good appetite!
Servings Prep Time
2 Persons 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
2 Persons 10 Minutes
Cook Time
25 Minutes
Ingredients
  • 200-300 g pumpkin Hokkaido Pumpkin or Butternut Pumpkin
  • 1 Stück onion or shalotts
  • 50 g Butter
  • 40 ml dry white wine
  • 500 ml vegetable broth
  • 4 Scheiben ginger
  • 1/2 TL salt
  • 4 Prisen black pepper
  • 3 Prisen nutmeg
  • 1 Prise Chili
  • 1 EL Curry madras curry
  • 1 TL curcuma
  • 1/2 TL brauner Rohrzucker or honey or agave syrup
  • 150 ml coconut milk or soy cream both optional, makes the soup creamy
  • 4-6 Stück prawns Defrosted, peeled, ready to go
  • or
  • 80 g smoked tofu
  • 1 Becher cress
  • 2 EL soy soße
  • 1 EL Sesam Light, dark or mixed
  • 1 TL red berries or goji berries
Servings: Persons
Units:
Instructions
  1. Wash the pumpkin, clean the pumpkin skin, cut off the stems, halve the pumpkin and scrape out the seeds with a tablespoon. For this soup you can use Hokkaido pumpkin or Butternut pumpkin, I have tried the recipe with both pumpkin varieties.
  2. Cut the pumpkin pieces into small pieces and sauté them together with the onion cubes in a pot with half the butter for 10 minutes. Refrigerate the remaining butter, use it shortly before serving to froth the soup. Note: The pumpkin soup is ready faster if you cut your pumpkin pieces as small as possible. Cubes or pieces of 2-3 cm are ideal!
  3. Deglaze with dry white wine and add vegetable stock. Season the soup with salt, pepper, nutmeg, chilli, curry and turmeric and LESS sugar. The pumpkin pieces in the pot should be well covered with water.
  4. Add the peeled ginger and cut into small pieces and let the soup simmer slightly without lid. Note: If you put the lid on the soup, the colour changes towards grey. Therefore it is better to cook with an open lid.
  5. Allow the pumpkin soup to simmer for at least 20 minutes. Then bring the soup to the boil, optionally add coconut milk or soy whip, puree with a blender and leave to simmer for another 5 minutes at moderate heat. The rest period actually makes a big difference in the development of the taste of the soup. Please try it yourself!
  6. Cut the shrimps in half lengthwise until they reach the fin, then fry them briefly in a pan with a little oil. The shrimps twist optically beautifully and can be better served in the soup. Note: You can easily replace the shrimps with smoked tofu, the soup is otherwise vegan and therefore wonderfully suitable for appropriate guests.
  7. Season the soup to taste, mix with the cold butter until frothy and arrange in warm soup plates. Add the fried prawns in the middle, decorate with sesame seeds, cress, soy sauce and red berries and serve.
Recipe Notes

4. Calories (Kcal) Pumpkin Soup with Ginger, Curry and Prawns

Nutrition Facts
Pumpkin Soup with Ginger
Amount Per Serving
Calories 630 Calories from Fat 432
% Daily Value*
Total Fat 48g 74%
Saturated Fat 27g 135%
Polyunsaturated Fat 7g
Monounsaturated Fat 9g
Cholesterol 114mg 38%
Sodium 2281mg 95%
Potassium 672mg 19%
Total Carbohydrates 32g 11%
Dietary Fiber 8g 32%
Sugars 13g
Protein 20g 40%
Vitamin A 343%
Vitamin C 39%
Calcium 31%
Iron 43%
* Percent Daily Values are based on a 2000 calorie diet.

5. Other Recipes for Pumpkin and Pumpkin Soup

Vegan Pumpkin Cream Soup
Pumpkin Soup with Coconut Milk
Styrian Pumpkin Cream Soup from Austria with Pumpkin Seed Oil, Dill and Bacon
Pumpkin Soup Basic Recipe

How to cook a great vegetarian Pumpkin Risotto with Spinach

OTHER LANGUAGES: deGerman

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