Spiced pumpkin soup

Spiced pumpkin soup

30 min
Nothing gives you that comforting hug in the autumn like a bowl of spiced pumpkin soup. Our rendition of this rich, creamy soup is warmed by curry spices. It combines the earthy sweetness of pumpkin with onions, garlic, and celery. Finished with a swirl of cream and fresh coriander, you are more than ready to embrace the chilly days.
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Instructions

  • Put oil in a large pot and fry curry powder over high heat for approximately 1 minute.
  • Sauté onion and garlic over medium heat for approximately 2 minutes.
  • Add pumpkin and celery, and sauté for another 2 minutes.
  • Add broth and let the soup simmer for approximately 20 minutes until the pumpkins are tender.
  • Add double cream, blend the soup, and season to taste.
  • Pour the hot soup into 4 bowls and decorate with lightly whipped double cream and fresh coriander.
Enjoy!
Optimal pumpkin softness

To get a spiced pumpkin soup with a smooth consistency, cook the pumpkin until it becomes tender, which should take about 20 minutes. However, the exact time will depend on the size of the pieces and the variety used. Smaller pieces soften faster than larger ones, while pumpkin varieties with a denser texture may take a bit longer to soften. Test the softness by poking it with a fork or knife. If the utensil goes in without any resistance, the pumpkin is ready to be blended into a smooth soup.

Smooth and silky consistency

To achieve a smooth texture for your spiced pumpkin soup, make sure you blend it thoroughly after adding the cream. For ease, use an immersion blender to purée it directly in the pot. If you choose to use a stand blender, allow the soup to cool slightly to prevent splashes and blend it in batches to ensure consistent smoothness. If it appears too thick, gradually stir in water until the soup reaches the preferred smooth consistency.

FAQ: Questions about spiced pumpkin soup

Are you wondering what pumpkin variety to use and how to store the soup? You have come to the right place. Below, we provide you with answers to those questions. Read on to find out more!

Which pumpkin variety is best for spiced pumpkin soup?
Both Hokkaido and butternut squash are excellent choices when making spiced pumpkin soup due to their ability to soften nicely when cooked and their inherent sweetness. Butternut squash is particularly suited for those who prefer a smoother, creamier texture in their soup. It blends smoothly and offers a naturally sweet and nutty flavour. Hokkaido pumpkin provides a firmer texture and a slightly richer taste. Regardless of variety, look for ones that feel heavy for their size and have firm, intact skin without any bruises or soft spots. The stem should be intact and dry, indicating freshness. For the fullest flavour, opt for pumpkins with deep-coloured skin and a matte finish rather than a shiny one.
How should I store and reheat leftover spiced pumpkin soup?
You can keep your spiced pumpkin soup in an airtight container in the fridge for up to 4 days. To warm it up, heat it on the stove and stir it now and then. If it has become too thick, add some vegetable broth or water to get it just right. Continue until you reach the right consistency.
Can I freeze spiced pumpkin soup?
Yes, spiced pumpkin soup is suitable for freezing. Before you freeze it, let it cool down completely. Then, pour it into containers that are suited for the freezer. It will stay good for up to 3 months. To enjoy it again, thaw it in your fridge overnight before reheating it on the stove. Remember, you can always add a bit more water or broth if the soup has become too thick for your liking.

Ingredients

Rapeseed oil
1 tbsp
Curry powder
1 tbsp
Pumpkins, diced, for example, Hokkaido or butternut squash
600 g
Onions, coarsely chopped
2
Garlic cloves, chopped
2
Celery stalks, sliced
2
Fresh ginger, chopped
1 tsp
Vegetable broth
1 l
Double cream
100 ml
Coarse salt
½ tsp
Freshly ground pepper
Garnish
Double cream, lightly whipped
50 ml
Fresh coriander
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Celebrate autumn with this spiced pumpkin soup

This recipe celebrates the joy of enjoying a steaming bowl of spiced pumpkin soup on a chilly autumn day. The earthy sweetness of the pumpkin, onion, celery, and aromatic spices perfectly captures the essence of the season. It embraces the wish to slow down and fill bellies with warm, delicious flavours.

Love a good pumpkin soup? Then, these recipes will be right up your alley. Try a roasted pumpkin soup or a simple pumpkin soup. If you want to capture the autumn feel, you can also prepare sweet potato soup or traditional goulash soup.

Seasoned with curry powder and ginger

To enrich the vegetable broth, we have incorporated exciting species and ingredients. We carefully fry the curry powder to intensify its flavours, infusing the broth with a comforting warmth that complements the sweetness of the pumpkin. Additionally, we introduce fresh ginger, harnessing its subtle heat and aromatic undertones to help build a well-seasoned base that allows the pumpkin flavour to shine.

Final flourish with double cream and fresh coriander

The spiced pumpkin soup shines with its autumn colour palette, but a few simple nuances make it even more beautiful. Topping it off with lightly whipped double cream and fresh coriander adds a special touch. The cream introduces a welcome richness, while the coriander brings a bright, herbal freshness.

Sensational soup in under 30 minutes

Making spiced pumpkin soup takes less than half an hour and results in a delicious dish. Homemade meals like this save time in the kitchen. Pumpkin is the ideal ingredient because it softens in about twenty minutes, creating deep, sweet flavours quickly. You can make a large portion for the whole family, even on busy workdays when you want a tasty meal.

Ideas for varying the recipe

If you like to add your own style, try extra garnishes like toasted pumpkin seeds for crunch. Thoroughly wash the seeds and ensure all strings and flesh are removed. After drying them, toss them in oil with your favourite spices. Spread them evenly on a baking tray and toast them in the oven at 175 ºC for 10–15 minutes until they turn golden and crisp.

Exploring different spices can also give the soup a more nuanced flavour. A bit of smoked paprika brings additional warmth and a smoky hint, while chilli powder or chilli flakes add a little extra spice to the mix.

If you are looking for a tangier topping, consider swapping out double cream for crème fraiche. They have a similar texture, but the brighter crème fraiche flavour complements the pumpkin and warm spices well.

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