This creamy pumpkin soup is my absolute favorite soup in the winter. Not only is it quick & easy to make, but also foolproof and so delicious. The following recipe serves as a basic recipe which I adapt as the whim takes me. And that’s exactly what I’m suggesting you to do as well. You can’t stand ginger? Or maybe you like using curry as a seasoning? Simply adapt this pumpkin soup recipe to your liking. Just try not to put too much salt in it, since soup usually isn’t very forgiving.
I love having this pumpkin soup together with my favorite warm winter salad, some pepitas and some good bread to dip.
This creamy pumpkin soup is quick & easy to make. It's a foolproof basis recipe for a delicious winter soup that goes really well with a fresh winter salad and some bread to dip.
- 1.5 lb hokkaido pumpkin (750 g)
- 2 medium potatoes
- 2 shallots
- 1-2 cloves of garlic
- 1/2 inch ginger
- 3 cups vegetable broth (750 ml)
- 1/2 orange (or a splash of lemon)
- a dash salt & pepper to taste
- a dash of cinnamon
- 3 tbsp oat cream (or coconut cream) (30 ml)
- 2 tbsp pumpkin seeds
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Cut pumpkin in half and remove seeds and fibers. Cube pumpkin and potatoes.
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In a large pot, cook shallots in some oil (or water) until translucent. Add garlic & ginger and cook for a minute or so. Then add pumpkin and potatoes to the pot and brown for a few minutes. Deglaze with vegetable broth and let simmer for 15-20 minutes until vegetables are soft.
Transfer the soup to a blender (you may want to let it cool a little first) or use an immersion blender in the pot and blend until smooth.
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Return soup to the pot, add orange juice, cinnamon, salt and pepper to taste. Finally stir in oat (or coconut) cream and serve immediately with some pumpkin seeds.
- There's no need to peel the pumpkin, since the skin of hokkaido pumpkins is edible.
- Add carrots, curry or anything else to your liking.
- Make a big batch, as this soup freezes well.
I hope you love this recipe – please let me know in the comment section below! If you make this pumpkin soup, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
