Autumn is undoubtedly the season of pumpkins, so in this post we offer you some delicious and healthy recipes for pumpkin soup that you can try for yourself. We hope you enjoy our suggestions, and hope you enjoy cooking!

Hokkaido pumpkin soup with apples and spicy cream

• 400g hokkaido pumpkin
• 175g of sour apples
• 100ml cream
• 750 ml of chicken broth
• 150 ml of cider
• 1 small piece of ginger
• 2 tablespoons of quince jelly
• 2 tablespoons of parsley, roughly chopped
• 25g butter
• ½ teaspoon chilli flakes, dried
• a little clove, cinnamon and white pepper
• Salt

Wash, core and cut into thin slices the apples and the pumpkin (with the peel). Peel and chop the ginger and dice the onions. Then you should sauté everything in butter and season with a little salt, the quince jelly and half of the chili. Then add the cider and chicken broth and leave the ingredients with the lid closed and medium heat for about 20 minutes. In the meantime, beat the cream with some cinnamon, cloves and white pepper until stiff. Let the finished soup cool down a bit and puree everything with the blender. If desired, you can also pour the soup through a sieve. After that, all you have to do is spread the soup in four plates and put some spicy cream on top. Before serving, sprinkle with the chopped parsley and the remaining chili. The soup tastes delicious both hot and cold, and it’s definitely worth trying the two options!

Tasty pumpkin soup with potatoes

• 1kg Hokkaido pumpkin
• 1kg of potatoes
• 2 sour apples
• 150 ml of cream
• 150g streaky bacon
• 200g shallots
• 2.2 liters vegetable broth
• 40g butter lard
• 1 bunch of thyme
• a little salt and pepper

Wash, peel and dice the

• 800g Hokkaido pumpkin, cut to size
• 500g vegetable broth
• 300g carrots
• 10g ginger, fresh
• 200g cream
• 200g orange juice
• 1 red chili pepper
• 1 onion
• 1 clove of garlic
• 30g butter
• salt, pepper and nutmeg

Set the appliance to level 5 and let the onion, chilli, garlic and carrots fall onto the running knife for about 5 seconds. Then you should melt the butter for about 3 minutes on level 2 and then add the pumpkin. After 5 minutes, pour over the vegetable stock and orange juice and cook gently for about 15 minutes at 100 ° C. Next, you should finely purée everything at level 8 for about 20 seconds. Also stir in the cream for 10 seconds. Already finished!

Simple recipe for pumpkin seed soup

• 1kg pumpkins
• 2 cups chicken broth
• 1 cup of cream
• 200g creme fraiche
• 4 tablespoons of pumpkin seeds, roasted
• 5 tablespoons of pumpkin seed oil
• 1 pinch of nutmeg
• Salt
• white pepper
• 1 cup of cream, beaten (to serve)

Simmer the pumpkin pulp with the broth for 20 minutes, adding more water. Then add the spices, cream and crème fraîche and puree everything. At the end, stir in the pumpkin seed oil. Put the soup in plates, sprinkle with roasted pumpkin seeds and put some whipped cream on top. Good Appetite!

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Jessica Cortez

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