Cream of pumpkin soup with ginger, velvety, in 50 minutes
A cream of Hokkaido pumpkin, which needs no peeling, with onion, garlic, fresh ginger and a little potato for body. Blended to velvet, served with cream and toasted seeds. An autumn soup that works the first time, and that even children who refuse vegetables often eat.
Your own work in that: 25 min.
- Chopping 15 min
- Cooking 25 min
- Blending and serving 10 min
Step by step
0 / 5 doneCut the pumpkin
Wash the pumpkin, halve it, scoop out the seeds with a spoon and cut into 3 cm chunks with the skin on: Hokkaido skin softens in cooking and blends away almost without trace. Peel and dice the carrot and potato.
Ingredients: 1000 g Hokkaido (red kuri) pumpkin · 1 pcs onion · 2 cloves garlic · 1 tbsp fresh ginger, grated · 1 pcs carrot · 1 pcs potato · 30 g butter · 1000 ml vegetable stock · 100 ml whipping cream (30%) · 1 tsp salt · ½ tsp black pepper · 1 pinch nutmeg · ½ pcs lemon, juice
TipOther pumpkins (butternut, giant) need peeling. With Hokkaido, the most popular variety here, the peeler can stay in the drawer.
Hokkaido in chunks, skin onSoften the onion, garlic and ginger
Melt the butter in a large pot, soften the chopped onion 4 minutes, add the crushed garlic and ginger, fry a minute until fragrant.
Onion, garlic, ginger in butterCook
Add the pumpkin, carrot and potato, stir through the butter, pour in hot stock to barely cover the vegetables. Simmer covered 20–25 minutes, until the pumpkin collapses under a fork. Meanwhile toast the seeds in a dry pan until they start to pop.
Ingredients: 3 tbsp pumpkin seeds
TipLess stock than you think: pumpkin is watery and the soup turns thin easily. You can always add; reducing is harder.
Barely covered with stock, 25 minutesBlend
Blend with a stick blender until smooth, 2 minutes, longer than seems necessary: that is what makes velvet. Add the cream (keep 2–3 tablespoons back for serving), salt, pepper, nutmeg and lemon juice. Too thick? Add stock. Bring back to the boil.
Two minutes of blending, velvetServe
Into bowls, a swirl of cream, the seeds, a few drops of pumpkin seed oil if you have it. With croutons or bread. Keeps 3 days in the fridge and freezes well.
Cream, seeds, oil
Before you start
With curry and coconut milk
A teaspoon of curry powder with the onion, coconut milk instead of cream, lime instead of lemon. An Asian-style version.
From roasted pumpkin
Roast the pumpkin 30 minutes at 200 °C with olive oil before it goes in the pot: sweeter, deeper, slightly caramelised.
For children
No ginger or pepper, a teaspoon of honey (honey only for children over one year old). The bright colour does the rest.
