Hampurilaissämpylät

Pumpkin soup

Pumpkin soup

The perfect pumpkin soup – A cozy fall favourite

As the leaves turn golden and the air grows crisp, there’s nothing quite like a warm bowl of pumpkin soup to welcome the fall season. This velvety, rich soup is not only delicious but also packed with nutrients, making it a perfect comfort food for chilly autumn evenings. Let’s dive into the world of pumpkin soup and discover how to make this seasonal favorite.

kurpitsakeitto

Why pumpkin soup?

Pumpkin soup is more than just a tasty treat; it’s a nutritional powerhouse. Pumpkins are loaded with:

  • Vitamin A, essential for eye health and immune function
  • Fiber, aiding digestion and promoting feelings of fullness
  • Antioxidants, which may reduce the risk of chronic diseases
  • Potassium, important for heart health

Plus, it’s low in calories, making it a guilt-free indulgence!

The perfect pumpkin soup recipe

Making pumpkin soup is simple: you only need pumpkin, onion, water or vegetable stock and spices.

Peel and dice the pumpkin and onion, and fry them in oil in a pot. Add water or vegetable broth and spices, and cook until the pumpkin is soft.

Purée the soup with a blender, and add a little cream (plant-based if you make the soup vegan) if you like. Reheat once more and enjoy with fresh bread.

If you want, you can also add other ingredients to the soup, such as potato, carrot, oat fraiche / creme fraiche or coconut milk. You can sprinkle parsley, basil, seeds or pumpkin seed oil on the top.

Best Pumpkin Species for Making Soup

When it comes to making pumpkin soup, not all pumpkins are created equal. Some varieties are better suited for cooking due to their flavor profile, texture, and water content. Here’s a guide to the best pumpkin species for your soup:

 1. Sugar Pumpkin (Cucurbita pepo)

Also known as pie pumpkins or sweet pumpkins, these are the gold standard for pumpkin soup.

  • Characteristics: Small (2-4 kgs), round, with a sweet, fine-grained flesh
  • Flavor: Rich and sweet with a smooth texture
  • Best for: Traditional pumpkin soup recipes

2. Kabocha (Cucurbita maxima)

A Japanese variety that’s becoming increasingly popular in Western cuisine.

  • Characteristics: Small to medium-sized, squat shape with dark green skin and orange flesh
  • Flavor: Very sweet with a dry, fluffy texture similar to chestnuts
  • Best for: Creamy soups with a naturally sweet flavor

3. Butternut Squash (Cucurbita moschata)

While technically a squash, butternut is often used interchangeably with pumpkin in soup recipes.

  • Characteristics: Pear-shaped with a beige exterior and bright orange flesh
  • Flavor: Sweet and nutty with a smooth texture
  • Best for: Velvety soups with a rich, buttery flavor

4. Hokkaido Pumpkin (Cucurbita maxima)

Also known as Red Kuri squash, this variety is popular in Europe and Japan.

  • Characteristics: Small, bright orange pumpkin with a hard skin
  • Flavor: Sweet and nutty with a smooth texture
  • Best for: Soups with a vibrant color and rich flavor

5. Jarrahdale (Cucurbita maxima)

An Australian heirloom variety that’s gaining popularity worldwide.

  • Characteristics: Medium to large, flattened shape with blue-grey skin and bright orange flesh
  • Flavor: Sweet and earthy with a smooth texture
  • Best for: Soups with a unique color and robust flavor

6. Cinderella Pumpkin (Cucurbita maxima)

Also known as Rouge Vif d’Etampes, this French heirloom variety is named for its resemblance to Cinderella’s carriage.

  • Characteristics: Large, flattened shape with deep orange skin and flesh
  • Flavor: Sweet and mellow with a creamy texture
  • Best for: Large batches of soup with a classic pumpkin flavor

Tips for Choosing Pumpkins for Soup

1. Size matters: Smaller pumpkins tend to have more flavor and less water content, making them ideal for soup.
2. Check the skin: Look for pumpkins with hard, deep-colored skin free from blemishes or soft spots.
3. Weight: Choose pumpkins that feel heavy for their size, indicating dense flesh.
4. Sound test: Tap the pumpkin gently. A ripe pumpkin should produce a hollow sound.

Remember, while the above mentioned varieties are excellent for soup, don’t be afraid to experiment with other types of pumpkins or winter squashes. Each variety can bring its own unique flavor and texture to your soup, allowing for endless culinary creativity.

Pumpkin soup variations

  • Thai-inspired: Add coconut milk, red curry paste, and a squeeze of lime for a Thai twist.
  • Apple Pumpkin: Throw in a couple of chopped apples for added sweetness and depth.
  • Smoky Pumpkin: Include some crispy bacon bits and a dash of smoked paprika.

Storing and reheating

Pumpkin soup stores well in the refrigerator for up to 5 days, making it perfect for meal prep. It can also be frozen for up to 3 months.

When reheating, do so gently on the stovetop, adding a splash of broth or water if needed to adjust consistency.

Pumpkin soup is more than just a seasonal staple; it’s a versatile, nutritious, and comforting dish that embodies the essence of fall. Whether you stick to the classic recipe or experiment with variations, this soup is sure to become a favorite in your autumn recipe rotation. So grab a pumpkin, spice up your kitchen, and enjoy the cozy flavors of the season!

kurpitsakeitto

Pumpkin soup

As the leaves turn golden and the air grows crisp, there's nothing quite like a warm bowl of pumpkin soup to welcome the fall season. This velvety, rich soup is not only delicious but also packed with nutrients, making it a perfect comfort food for chilly autumn evenings.
Tulosta Tallenna
Valmisteluaika 10 minutes
Kypsennysaika 20 minutes
Ruokalaji Soup
Annoksia 4
Calories 78 kcal

Ainesosat
  

  • 1 kg pumpkin
  • 1 onion
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • 1 liter of water
  • 0.5 tsp of salt
  • a pinch of black pepper
  • a pinch of nutmeg
  • 0.5 dl cream

Valmistus
 

  • Peel and dice the pumpkin. Chop the onion and garlic.
  • Heat the olive oil in a pot and fry the onion and garlic in it.
  • Add pumpkin and fry for a few minutes.
  • Add water, salt, pepper and nutmeg.
  • Cook the soup on low heat for about 20 minutes until the pumpkin is cooked.
  • Purée the soup with a blender.
  • Add cream and heat the soup again.

Vinkkejä

  • Choose the right pumpkin: Sugar pumpkins or pie pumpkins are best for soup, as they're sweeter and less watery than carving pumpkins.
  • Roast for depth: For an extra layer of flavor, try roasting the pumpkin before adding it to the soup.
  • Spice it up: Experiment with different spices like curry powder, ginger, or cayenne for varied flavor profiles.
  • Texture is key: For ultra-smooth soup, pass it through a fine-mesh strainer after blending.
  • Make it a meal: Serve with crusty bread or a grilled cheese sandwich for a heartier option.

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