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Pumpkin soup

Autumn is the pumpkin season and we always want to incorporate it into all meals. However, a good pumpkin soup is not easy to make because the pumpkin itself does not have a sufficiently pronounced taste. Thanks to orange and cinnamon, this soup catches a beautiful full autumn taste
1 ratings
  • Super easy
  • 20 minutes
  • 35 minutes
  • 4 portions

Ingredients

  • 1 kg Hokkaido pumpkin
  • 1 onion
  • 2-3 cloves of garlic
  • ginger the size of thumb
  • Fresh chives
  • half a cube of vegetable broth
  • A pinch of lemon peel
  • a cup of milk
  • 1 small sour cream (180g)
  • 3 tablespoons butter
  • sugar
  • a handful of pumpkin seeds
  • 2 tablespoons of vinegar
  • spices:
    • Cinnamon – 1 teaspoon
    • orange peel – 1 teaspoon (can be replaced with fresh orange peel)
    • lemon peel – 1 teaspoon (can be replaced with orange)
    • nutmeg – 0.5 teaspoon
    • parsley – 1 teaspoon
    • bay leaves – so from 5 leaves

Instructions - Pumpkin soup

  1. Peel the pumpkin, remove all the seeds and cut into ca. 2.5 cm cubes
  2. In a pot, put 3 tablespoons of butter and a little olive oil. Finely chop onion, add to the pot and roast a few minutes
  3. Add the pumpkin to the onion and stir for 2-3 minutes. Then pour 0.75l of water and add half of a cube of vegetable broth. Season with salt, add finely chopped ginger, bay leaves, lemon and orange peel, parsley and cinnamon. Leave to cook until the pumpkin is soft (about 15 minutes)
  4. Meanwhile, fry the pumpkin seeds in a separate frying pan (about 5 minutes), season with salt
  5. Remove the bay leaf and then mix thoroughly in a blender
  6. Return to the pot, pour some milk (about 2 dl) and add the cream. Season with salt, sugar and a little bit of vinegar (roughly a spoonful of sugar and 1dcl of vinegar) to taste. Heat the soup for 2 minutes and then remove from stove
  7. Pour the soup into the plates, garnish with a little cream, roasted seeds and chives

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