Cream of Pumpkin Soup
Thanksgiving Classic Pumpkin Soup
Vegan Pumpkin Soup with Orange Gremolata
Pumpkin Soup with Cranberry Crumbs
Pumpkin Soup with Chilli Spinach
Pumpkin soup with parsley foam
Cream of Pumpkin Soup
Cream of Pumpkin SoupA simple, comforting pumpkin cream soup.Prep time: about 30 minutesTotal time: about 30 minutesServings: 4Ingredients:1 lb pumpkin flesh2 potatoes1 leek1 oz butter35 fl oz water1 vegetable stock cubeSalt and pepper, to tasteInstructions:Dice the pumpkin flesh, and peel and dice the potatoes. Wash the leek and cut it into thin strips.In a large pot, heat the butter over medium heat. Add the pumpkin, potatoes, and leek to the pot and sauté the vegetables until they begin to soften.Add 35 fl oz of water to the pot, along with the vegetable stock cube, salt, and pepper. Stir to combine.Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for about 30 minutes, or until the vegetables are tender and cooked through.Use an immersion blender or a regular blender to puree the soup until it reaches a smooth, creamy consistency.Taste and adjust the seasoning with more salt and pepper if needed.Serve the soup hot, garnished with your favorite herbs.
https://www.chefkoch.de/rezepte/1251441230309409/Kuerbiscremesuppe.html
Classic Pumpkin Soup
Classic Pumpkin SoupA simple, classic pumpkin soup (without oranges, etc., nothing fancy)Working time: about 15 minutesCooking time: about 25 minutesTotal time: about 40 minutesIngredients for 4 people:1 onion1 large pumpkin3 carrots3 tablespoons butter2 tablespoons sugar35 fl oz vegetable broth (about 4.3 cups)6.8 fl oz heavy cream (about 3/4 cup)3 tablespoons crème fraîchesalt and pepper to tastepaprika powderPreparation:Prepare your ingredients: Finely dice an onion; remove seeds from the pumpkin and cut into small pieces. Peel carrots and cut them into thin slices.In a large pot, caramelize onions with butter, add pumpkin, carrots, and sugar, and cook for about 3 minutes. Add broth and simmer the soup for 20 minutes until the pumpkin is soft.Allow the soup to cool, then puree it with a hand blender, fold in the heavy cream and crème fraîche, and season to taste.Enjoy your homemade soup!
https://www.chefkoch.de/rezepte/2017741326881587/Klassische-Kuerbissuppe.html
Vegan Pumpkin Soup with Orange Gremolata
Vegan Pumpkin Soup with Orange GremolataPrep time: 25 minutesCook time: 25 minutesTotal time: 50 minutesServes: 4For the pumpkin soup:2 1/2 lbs pumpkin1 lb potatoes4 oz onions1 piece of ginger (1 inch long)1 tablespoon olive oil1 tsp. cinnamon powder1 tsp. ground cardamom1 can of coconut milk (13.5 fl oz)Salt and pepperFor the orange gremolata:1 organic orange1 bunch of spring onions1 clove of garlic1 oz pumpkin seeds1 tablespoon olive oilSalt and pepperCroutons (optional)Instructions:Wash the pumpkin, cut it in half and remove the seeds. Peel the potatoes. Dice both of them into about half-inch slices. Peel and finely dice the onion. Peel and finely chop the ginger.
Heat the oil in a large pot and add the onions to it. Cook over high heat for about 3 minutes. Add the pumpkin, potatoes, and ginger and stir-fry for 2 minutes.
Sprinkle with cinnamon and cardamom, fry briefly, and deglaze everything with coconut milk and 1 1/2 cups of water.
Simmer with the lid on low to medium heat for about 20 minutes – until the vegetables are soft. Puree with a hand blender to a creamy soup, adding a bit of water if necessary. Season to taste with salt and pepper.
For the gremolata, rinse the orange and squeeze the juice from 1/2 of it.
Wash and clean the spring onions and slice them into rings about 0.1 inches wide.
Peel and finely dice the garlic. Coarsely chop the pumpkin seeds. Heat the oil and fry the spring onions in it over medium heat for about 3 minutes. Add the garlic and fry everything together for an additional 3 minutes.
Add the pumpkin seeds. Deglaze everything with orange juice and stir in the grated orange peel. Season with salt and pepper to taste.
Serve the soup with the gremolata and, if desired, sprinkle croutons. Enjoy!
https://www.kuechengoetter.de/rezepte/kuerbissuppe-mit-orangen-gremolata-99477
Pumpkin Soup with Chilli Spinach
Pumpkin Soup with Chilli SpinachWorking time: 25 minutesCooking time: 25 minutesTotal time: 50 minutesServings: 4Ingredients:1 nutmeg pumpkin (35 oz)1 onion2 cloves of garlic1 piece of ginger (about 1 inch long)3 tablespoons olive oil30 fl oz vegetable broth10 oz root spinach1 small red chili pepper3 1/2 oz creamSalt and pepperInstructions:Prepare your ingredients. Scrape out the seeds and soft flesh from the pumpkin. Cut the pumpkin into wedges, peel, and dice. Finely dice an onion, garlic, and a ginger, and mix everything together in a soup pot.Add 1 tablespoon of olive oil and vegetable broth to the pot and bring to a boil. Simmer over medium heat for about 15 minutes until the pumpkin becomes tender.Wash and drain the spinach, then chop it coarsely. Wash the chili pepper, cut in half, remove the stem, and finely dice. Pour cream into the pumpkin mixture and puree until smooth.Season with salt, pepper, and lemon juice to taste. Heat a pan and add 2 tablespoons of olive oil. Stir-fry spinach and chili in it over high heat for about 2 minutes, then add salt to taste.Divide the soup into 4 bowls and add the chili spinach for a spicy taste and intense flavor.
https://www.kuechengoetter.de/rezepte/kuerbissuppe-mit-chili-spinat-95492
Pumpkin Soup with Cranberry Crumbs
Pumpkin Soup with Cranberry CrumbsPrep time: 25 minutesCook time: 25 minutesTotal time: 50 minutesServings: 4Ingredients:15 oz pumpkin2-inch piece of fresh ginger1 red chili pepper2 onions13 oz tomatoes (or strained tomatoes)2 tablespoons canola oil25 fl oz vegetable broth1 tablespoon raw cacao1 tablespoon dried cranberries1 pinch of chili flakes1 slice of pumpernickel breadSaltFor the cashew crème fraîche:3.5 oz cashew nuts6 oz soy yogurt0.4 cup bread liquor2 tablespoons saltInstructions:Wash the pumpkin, remove the seeds, and dice it. Peel and chop the ginger. Halve the chili pepper lengthwise, remove the seeds, and wash and chop finely. Peel and slice the onions. Wash the tomatoes and dice them without the stalks.
Mix the pumpkin cubes, ginger, chili, and onions, and add salt. Heat the oil in a saucepan and stir-fry the pumpkin mixture for about 5 minutes.
Add the vegetable broth, bring to a boil, and simmer uncovered over low heat for 15 minutes.
Meanwhile, for the crumbs, grind the cocoa nibs, cranberries, and chili flakes in a food processor.
Coarsely crumble the pumpernickel bread and toast it in a pan without fat for approx. 2 minutes. Lightly salt the pumpernickel crumbs, remove and let cool briefly. Then mix the crumbs with the cocoa-cranberry powder.
Remove the soup from the heat, puree with a blender, then salt, and dress with the crumbs. Serve with a dollop of cashew crème fraîche.
To make the cashew crème fraîche, soak the cashew nuts in water for at least 12 hours. Then drain in a sieve, rinse in cold water and let drain. Mix with soy yogurt, bread liquor, and salt with a blender until creamy.
https://www.kuechengoetter.de/rezepte/kuerbissuppe-mit-cranberrybroeseln-88282
Pumpkin soup with parsley foam
Pumpkin soup with parsley foamSimple and flavorful pumpkin soup with parsley foamPrep time: 20 minutesCook time: 20 minutesTotal time: 40 minutesServings: 4Ingredients:1 small onion15 oz pumpkin (raw weight)2-3 potatoes (about 8 oz)1 tablespoon canola oil20 fl oz vegetable broth1/4 bunch leaf parsley1/4 tbsp granular vegetable broth (instant)3 1/5 tbsp milk (1.5% fat)Salt, ground pepper, coarsely ground pink peppercornsInstructions:Peel and dice the onion. Peel, seed, and dice the pumpkin into wedges. Peel and dice the potatoes.
In a pot, heat the oil and add the onions, pumpkin, potatoes, and broth. Simmer for about 20 minutes.
While the soup is cooking, wash the parsley leaves and puree them with the broth and cold milk. Pass through a sieve, heat but do not boil, and froth like cappuccino milk.
Puree the soup with a hand blender and season with salt and pepper.
Serve the soup with the parsley foam on top and sprinkle with coarsely ground pink peppercorns.
https://www.kuechengoetter.de/rezepte/kuerbissuppe-mit-petersilienschaum-53750