Pumpkin Soup
I love the cheerful color of pumpkin and its taste, be it savory or sweet. My favorite pumpkin is the 'hokkaido' which you can eat with the peal/skin. In pumpkin soup, I am looking for a smooth, silky, but not watery result enhanced with enriching flavors of spring onions, fresh ginger root and a slight hint of (cappuccino-froth) light cream
Pumpkin Soup
I love the cheerful color of pumpkin and its taste, be it savory or sweet. My favorite pumpkin is the 'hokkaido' which you can eat with the peal/skin. In pumpkin soup, I am looking for a smooth, silky, but not watery result enhanced with enriching flavors of spring onions, fresh ginger root and a slight hint of (cappuccino-froth) light cream
Open in Cookpad AppSteps
- 1
Please don't hesitate to try making this amazing soup despite not having a kitchen machine or the one I mention a lot in my recipes (called thermomix, short tmx)! I will give you other options of how you can easily prepare all fresh ingredients with all the chopping and pre-steaming.
- 2
Add ginger to powerful blender, e.g. a Thermomix® at speed 10 for 2 sec until paste-like consistency
- 3
Add peeled garlic cloves ca. 10g and process speed 7 for 1sec
- 4
Add chopped spring onion or if not available any other mild onion (shallots are nice, too) into TMX
- 5
Speed 5 for 5sec until it looks rather shredded. Possible with a good cutting technique and a very good knife.
- 6
Pour oil through opening in lid of tmx. Unless you have prepared everything manually or don't have a tmx, now is the time to add your onion-garlic-ginger mix to a pot, large enough to fit at least three liters of liquid with a good amount of oil
- 7
100°C speed 2 for 3min or if preparing in pot: let heat up and stir occasionally until onions are lucid
- 8
Rince, destem, deseed and dice pumpkin. My favorite is hokkaido pumpkin because you can use skin and all to cut up. If you haven't got a blender or tmx, please follow steps of my steaming fresh pumpkin recipe now
https://cookpad.wasmer.app/us/recipes/450298-pumpkin-not-from-the-can
- 9
Add pumpkin to TMX or if working with pot, add steamed pumpkin from above recipe
- 10
(Ignore if using pot method, skip to step 13) Speed 5 for 10sec
- 11
100°C speed 2 for 3min
- 12
In water kettle bring 600ml water to a boil
- 13
Hot water and veggie powder/cube into TMX. Pot method: add to pot and stir together well
- 14
90°C speed 1 for 20min. Pot method: after bringing to a boil and stirring well, let simmer at low temperature for 20 minutes
- 15
Carefully blend at highest speed for 30 sec. You can use a blending stick directly in the pot. Careful!! Very hot
- 16
Add cream
- 17
Speed 10 for 30sec or blending stick / blender at highest speed until bubbles form
- 18
Unless you like those little bits and pieces of ginger, onion and pumpkin, mix at speed 10 for another 30 sec for silky smooth texture
- 19
Taste. add salt an pepper as desired
- 20
Serve onto warm soup bowls. Serving suggestion: garnish with ground ginger or pepper or other herbs you might fancy (nutmeg, alfalfa) and/or a swirl of creamy balsamic vinegar
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