Pumpkin cream soup is an autumn classic. This vegetable rules the kitchen in the fall, and it would be a shame not to use it. The best pumpkins for the soup are butternut squash or muscat, as they are very versatile, or the small, deep-orange Hokkaido pumpkin. It’s not recommended to use spaghetti squash, as its flesh falls apart into strands after cooking.
To make the pumpkin cream soup taste amazing and provide a warming effect, it’s essential to use the right spices. Black pepper is, of course, a must, but don’t forget to add fresh ginger and chili pepper. Some people also like to add nutmeg and turmeric, which enhances the soup’s color and gives it a slightly spiced flavor.
Here’s a simple step-by-step recipe for pumpkin cream soup. It will be so delicious that your family will be asking for seconds.
Pumpkin Cream Soup: Two Spices Make the Difference
Ingredients:
- 500 g pumpkin, e.g., Butternut or Muscat,
- 1 liter coconut milk,
- 3 shallots,
- 3 garlic cloves,
- 3 tablespoons olive oil or rapeseed oil,
- A piece of fresh ginger,
- Chili pepper,
- Lemongrass,
- Salt and pepper to taste,
- A bunch of cilantro.
Instructions for Pumpkin Cream Soup:
- Peel the ginger, shallots, and garlic. Finely chop all three, along with the chili pepper. Peel the pumpkin, remove the seeds, and cut the flesh into cubes.
- Heat the oil in a pot. Add the garlic, shallots, ginger, and chili pepper, and sauté for a few minutes. Then add the pumpkin cubes.
- Add one stalk of lemongrass and pour in the coconut milk. Bring to a boil and cook until the pumpkin is soft.
- Remove the lemongrass from the pot, blend the remaining ingredients until smooth. Season with salt and pepper to taste, then pour into bowls. Garnish with freshly chopped cilantro.
Enjoy your warm, cozy fall dish!
