Creamy Pumpkin Soup for Fall

 

When the autumn leaves turn golden and the temperature drops, there's nothing better than a steaming bowl of creamy pumpkin soup. Homemade pumpkin soup is not only delicious, but also easy to make and perfect for bringing the coziness of autumn into your kitchen - with or without a Thermomix.

 


 

Ingredients for your Pumpkin Soup

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

 

2 Cloves of Garlic

1 Walnut-sized piece of Ginger

2 Pieces of Onion (cut into quarters)

400g Potatoes (cut into quarters)

850g Pumpkin Flesh, in pieces (in Hokkaido, the peel can be left on)

100g Butter

1,300 ml Water

2 Tablespoons Vegetable Broth

400g Crème Fraîche

2 Teaspoons Salt

1 Teaspoon Pepper

5-6 Pinches of grated Nutmeg

 

 

Cook Pumpkin Soup without Thermomix

To make your pumpkin soup the classic way, first finely chop the garlic, onion and ginger. Melt the butter in a large saucepan over medium heat. Add the minced garlic, onion and ginger. Sauté until the ingredients are fragrant and lightly golden brown. Add the diced potatoes and pumpkin pieces to the pot and sauté for about three minutes. Add the water and vegetable broth and simmer over medium heat for about 20 minutes or until the potatoes and squash are tender. Remove the soup from the heat and puree with an immersion blender until creamy. Add the creme fraiche, salt, pepper and nutmeg. Stir until well combined.

 

 

 

Cook Pumpkin Soup with Thermomix

The preparation with the Thermomix is a bit different: Place the garlic cloves, onions and ginger in the closed bowl and blend for five seconds on speed 5. Then add the potatoes, pumpkin flesh and butter. Blend for 15 seconds at speed 4 and sauté for 3 minutes at 100°C at speed 2. Add the water and vegetable stock and cook for 20 minutes at 100°C on level 1. Finally, add the creme fraiche, salt, pepper and nutmeg and purée again for 20 seconds at level 10.

Garnish your hot soup with parsley or basil and a dollop of cream. If you don't have whipped cream, you can also pour liquid cream over the top of the soup in a circular motion - about one shot glass per plate. Serve this autumnal delicacy with crusty bread or toasted seeds for extra enjoyment. Enjoy!

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