Pumpkin cream soup recipe – Hokkaido pumpkin soup

Ingredients

Pumpkin Cream Soup Recipe with Ginger

• 1 Hokkaido pumpkin
• 2-3 cloves of garlic
• 1 piece of ginger
• 1 onion
• Oil (a little)
• Broth
• Spices
• 1 cup of heavy cream

Pumpkin Cream Soup Recipe for Advanced Cooks

• 1 butternut squash (medium)
• 1 onion (half)
• 1 clove of garlic
• 1 carrot (medium)
• ¼ liter vegetable broth (for pouring)
• ½ cup cream
• 1 splash of semi-dry white wine
• 2-3 leek leaves
• Salt, pepper
• Pumpkin seeds and parsley (for garnish)
• Pumpkin seed oil

Preparation

1. The pumpkin is thoroughly washed before preparation, halved, and the stem ends are removed.

2. Now the seeds can be scraped out with a spoon.

3. The pumpkin should be cut into small cubes using a sharp kitchen knife. (The Hokkaido pumpkin does not need to be peeled!)

4. Next, the garlic cloves, ginger, and onions are peeled and chopped.

5. Everything is now sautéed in a large pot with a little oil, then deglazed with water and cooked until the pumpkin is nice and soft.

6. In the meantime, a bouillon cube, some salt, and pepper are added to the soup.

7. Once the pumpkin is soft, the pumpkin soup is finally pureed with a hand blender and refined with the cream. The pumpkin cream soup is ready.

8. The vegetables are washed and cut into cubes.

9. In a large pan, the pumpkin seed oil is heated and the onions are cooked until translucent.

10. Now salt and pepper are added and everything is deglazed with white wine.

11. After some cooking time, the added broth and the cream are added; let it simmer on a low flame for half an hour until everything is well cooked through.

12. The contents are now pureed in the pan until the pumpkin cream soup is nice and creamy. In case the soup has become too thick, it can be remedied with a little hot water.

13. Before serving, season the soup to taste and garnish with a few pumpkin seeds and a splash of cream. Done.