ReceptnaptárKürbissuppe (pumpkin soup with ginger and pumpkin seed oil)
Kürbissuppe is the most popular German autumn soup: velvety, lightly sweet pumpkin with ginger, cream and crunchy pumpkin seeds. With Hokkaido pumpkin you do not even need to peel it. It is quick, light and colorful.
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Method
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- Heat the oil in a pot and cook the onion, garlic and ginger for 3 minutes.
- Add the pumpkin and carrot and cook for another 3-4 minutes.
- Pour in the vegetable stock, bring to a boil and simmer for 20 minutes until the vegetables are soft.
- Blend until smooth with an immersion blender.
- Stir in the cream and season with salt, pepper and nutmeg.
- Serve hot, topped with toasted pumpkin seeds and a drizzle of pumpkin seed oil.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use Hokkaido pumpkin, because its skin softens when cooked and does not need peeling.
- Pumpkin seed oil adds a special nutty flavor, so it is worth getting.
- The soup can be frozen, but add the cream only when reheating.
Frequently asked questions
Can I make it without cream?
Yes, coconut milk or plant-based cream makes a vegan version.
What is Hokkaido?
A small, orange-red, firm-fleshed pumpkin of Japanese origin whose skin is edible.
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