Easiest Way to Make Delicious Pumpkin Soup

Pumpkin Soup. Find Easy Pumpkin Soup Recipe Now! This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make. Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever!

Start sweater season off with the best-of-the-best pumpkin soup recipes, stirred up easy and served all steamy. Thick & Creamy Pumpkin Soup makes the weekly rounds at our house and is always served with a swirl of cream, crispy bacon pieces AND sometimes buttery and cheesy garlic bread. In a heavy soup pot or Dutch oven over medium heat, heat oil. You can have Pumpkin Soup using 9 ingredients and 20 steps. Here is how you cook it.

Ingredients of Pumpkin Soup

1. It's 35 grams of Freshly chopped ginger.
2. You need 2 clove of garlic (+/-13g).
3. You need 110 grams of spring onions or quartered shallots.
4. It's 40 grams of extra virgen olive oil.
5. Prepare 600 grams of raw pumpkin.
6. It's 600 grams of boiling water.
7. It's 1 tbsp of vegetable broth powder.
8. Prepare 250 grams of non-dairy cream.
9. Prepare of salt an pepper to taste.

Add onion and garlic and cook until golden. Meanwhile, halve, peel, and scrape out seeds of the pumpkin. In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth.

Pumpkin Soup step by step

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.com/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.

Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Healthy, satisfying, and perfect for chillier weather. Add the minced garlic and ginger, cook another minute. In a large saucepan cook onion in butter. Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper.

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