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2 pumpkin soup recipes: quick and easy to prepare

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It can not only be used to make a great Halloween decoration, but also delicious soups: these 2 pumpkin soup recipes are e.g. something for true pumpkin fans.

Classic pumpkin soup

The pumpkin is a typical autumn vegetable with which you can prepare many tasty dishes. You can e.g. insert, deep-fry, roast, grill and much, much more. Delicious creams and chutneys can also be conjured up from these vegetables in no time at all. (Reading tip: microwave pumpkin: tips from cultivation to preparation)

The pumpkin soup is one of the classic pumpkin dishes. It just tastes wonderful and can be refined in a variety of ways. Below we present two different variants. Once a recipe for a classic pumpkin soup and once a recipe for a Mediterranean variant. Both really super delicious creations that will surely taste good for your whole family.

Recipe No. 1 - classic pumpkin soup

Ingredients for 10 to 15 servings:

  • 1 Hokkaido pumpkin
  • 1 butternut squash
  • 2.5 l broth
  • 4 potatoes
  • 200 ml cream
  • 1 cup of sour cream
  • 2 cloves of garlic
  • 1 ginger root
  • 1 vanilla pod
  • pepper
  • salt
  • curry
  • cayenne pepper
  • cinnamon
  • nutmeg
  • orange juice
  • olive oil

Preparation:

➤ Step 1:

The Hokkaido is one of the pumpkin varieties that you can eat with the bowl. Therefore, you only need to peel the butternut squash. Then core both pumpkins and cut them into rough cubes.

➤ Step 2:

Sauté the vegetables with the chopped garlic in a little olive oil in a pan.

➤ Step 3:

Bring the vegetable broth to a boil in a large saucepan and add the pumpkin cubes.

➤ Step 4:

Scrape out the pulp of the vanilla pod, cut the ginger into small pieces and add it to the pot together with the four peeled and diced potatoes and boil with the pumpkin.

➤ Step 5:

After about 20 minutes, puree everything with a hand blender and let it simmer for a few minutes. Let the vanilla pod soak in it.

Then add the spices and cream, remove the vanilla pod, mash everything through again and ideally let it stand overnight.

➤ Step 6:

Only before you eat should you stir in the orange juice and bring everything back to the boil quickly. To serve, add a dollop of sour cream or crème fraiche to the soup. Finally drizzle half a teaspoon of pumpkin seed oil over everything. It tastes fantastic.

Tip:
You can also add salmon, crab or ham cubes to the soup.

Recipe No. 2 - Mediterranean Pumpkin Soup

Ingredients for 4 servings:

Mediterranean pumpkin soup
  • 750 g Hokkaido pumpkin
  • 6 tomatoes
  • 1 onion
  • 4 cloves of garlic
  • 4 sprigs of fresh rosemary
  • salt
  • pepper
  • 4 tablespoons of olive oil
  • 500 ml vegetable broth
  • 75 g black olives (seeded)
  • grated parmesan

Preparation:

➤ Step 1:

Preheat the oven to 220 ° C. Halve the pumpkin in the meantime, remove the seeds and cut into large pieces. Wash and halve the tomatoes, peel the onion and cut into rings, and peel the four cloves of garlic.

➤ Step 2:

Place the vegetables in a fire-proof bowl and spread the rosemary sprigs on them. Salt generously and sprinkle with fresh pepper from the mill. Drizzle the olive oil over it and roast in the preheated oven for about 50 minutes. Then let it cool and remove the rosemary.

➤ Step 3:

Bring the vegetable broth to a brief boil, then add the vegetables and puree them with a hand blender. This creates a creamy, viscous soup.

➤ Step 4:

Chop the black olives and add them. Warm the soup again and arrange on plates. Sprinkle with the roughly grated parmesan and serve. White bread goes best with this.

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