Not only great Halloween decorations can be made from pumpkins, but also delicious soups. We have 2 delicious recipes for you.
The pumpkin is a typical autumn vegetable with which you can prepare many tasty dishes. For example, you can put it in, deep-fry, roast, grill and much, much more. But delicious creams and chutneys can also be conjured up from these vegetables in no time at all.
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One of the classic pumpkin dishes is probably the pumpkin soup. It tastes wonderful and can be refined in many different 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 delicious creations that your whole family will surely enjoy.
Recipe 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 sour cream
- 2 garlic cloves
- 1 ginger root
- 1 vanilla bean
- pepper
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- Curry
- Cayenne Pepper
- cinnamon
- Nutmeg
- Orange Juice
- Olive Oil
Preparation:
Step 1:
The Hokkaido is one of the types of pumpkin that you can eat with the skin on. Therefore, all you need to do is peel the butternut squash. Then core both pumpkins and cut into large cubes.
Step 2:
In a pan, briefly sauté the vegetables with the finely chopped garlic in a little olive oil.
Step 3:
Boil the vegetable broth in a large saucepan and add the diced pumpkin.
Step 4:
Scrape out the pulp of the vanilla pod, cut the ginger into small pieces and add to the pot together with the four peeled and diced potatoes and cook with the pumpkin.
Step 5:
After about 20 minutes, puree everything with the immersion blender and continue to simmer for a few minutes. The vanilla pod insidelet go.
Then add the spices and the cream, remove the vanilla pod again, puree everything again and ideally leave to stand overnight.
Step 6:
You should only stir in the orange juice before eating and bring everything to the boil again quickly. Add a dollop of sour cream or crème fraiche to the soup to serve. Finally, drizzle half a teaspoon of pumpkin seed oil over everything. This tastes fantastic.
Tip: You can also add salmon, shrimp or diced ham to the soup.
Recipe 2 - Mediterranean Pumpkin Soup
Ingredients for 4 servings:
- 750 g Hokkaido pumpkin
- 6 tomatoes
- 1 onion
- 4 garlic cloves
- 4 sprigs of fresh rosemary
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- pepper
- 4 tablespoons olive oil
- 500 ml vegetable stock
- 75 g black olives (pitted)
- grated Parmesan
Preparation:
➤ Step 1:
Preheat the oven to 220°C. In the meantime, halve the pumpkin, deseed it and cut into large pieces. Wash and halve the tomatoes, peel and slice the onion, and peel the four cloves of garlic.
➤ Step 2:
Place the vegetables in an ovenproof bowl and spread the sprigs of rosemary on top. S alt generously and sprinkle with freshly ground pepper. Drizzle over the olive oil and roast in the preheated oven for about 50 minutes. Then let it cool down and remove the rosemary.
➤ Step 3:
Boil the vegetable broth briefly, then add the vegetables and puree finely with a hand blender. This creates a creamy, thick soup.
➤ Step 4:
Chop the black olives and add them. Reheat the soup and serve on plates. Sprinkle with the coarsely grated Parmesan and serve. This goes best with white bread.