Creamy Pumpkin Soup for Autumn

When autumn displays its golden colors and the temperatures drop, there is hardly anything better than a steaming bowl of creamy pumpkin soup. A homemade pumpkin soup is not only tasty, but also easy to prepare and perfect to bring the coziness of autumn into your kitchen - whether with or without a Thermomix.

Ingredients for Your Pumpkin Soup

For 8 servings of this pumpkin soup, you will need the following ingredients:

2 cloves of garlic

1 walnut-sized piece of ginger

2 pieces of onion (quartered)

400 g of potatoes (quartered)

850 grams of pumpkin flesh, in pieces (the skin can be left on for Hokkaido)

100 g of butter

1.300 ml water

2 tablespoons vegetable broth

400 g crème fraîche

2 teaspoons salt

1 teaspoon pepper

5-6 pinches grated nutmeg

Cooking pumpkin soup without a Thermomix

For the classic preparation of your pumpkin soup, you first chop the garlic cloves, the onion, and the ginger finely. Then melt the butter in a large pot over medium heat. Add the chopped garlic cloves, onions, and ginger. Sauté everything until the ingredients are fragrant and slightly golden brown. Then add the diced potatoes and pumpkin pieces to the pot and sauté everything for about three minutes.Add the water and vegetable broth and cook the mixture over medium heat for about 20 minutes or until the potatoes and pumpkin pieces are soft. Then remove the soup from the heat and puree it with a hand blender until it is creamy. Add creme fraiche, salt, pepper, and nutmeg. Stir well until everything is well combined.

Cooking Pumpkin Soup with Thermomix

The preparation with the Thermomix is a little different: Put the garlic cloves, the onions, and the ginger into the closed mixing bowl and chop everything for five seconds at level 5. Then add the potatoes and the pumpkin flesh as well as the butter. Chop everything for 15 seconds at level 4 and sauté for 3 minutes at 100°C at level 2.Add the water and vegetable broth and cook the mixture for 20 minutes at 100°C on level 1. Finally, add the creme fraiche, salt, pepper, and nutmeg and puree the soup again for 20 seconds on level 10.

Garnish your hot soup with parsley or basil and a dollop of cream. If you don't have whipped cream available, you can also distribute liquid cream in circular motions over the plate - about a shot glass per plate. Enjoy this autumnal delicacy with crispy bread or roasted seeds as a topping for additional enjoyment. Bon appetit!