RecipesSoups

Easy and Delicious Pumpkin soup

by Micaela Harrasser

During autumn/winter (i.e. PUMPKINNN season) I make this soup at least once a week. I just adore pumpkin, especially when it’s super flavorful and sweet!

This soup serves as a perfect midweek dinner, because it’s nourishing, super filling (hello fibers!) and quick to make! You can also make it ahead of time and re-heat it at your convenience.

One thing I love about this homemade soup is that it has only 3 fresh ingredients (excluding seasoning) – making it super easy, healthy and tasty. If like me you like your soups creamy, just add less broth!

If you don’t have a favorite pumpkin yet (yes, they do taste differently) I would recommend you to do a simple test: just oven roast different pumpkin varieties, and taste them without seasoning – this is how I chose my favorite, this beauty here: kabocha pumpkin!

[rating]

easy and delicious pumpkin soup

Serves: 2x as main Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1x 600-800g pumpkin to clean
  • Fresh ginger to grate (ginger paste also fine)
  • 500ml vegetable stock
  • Oil
  • Salt and pepper to taste

Instructions

  1. Set the oven to 200C/180C fan.
  2. Start by removing the skin and pulp from the pumpkin, then roughly chop it into 2cm cubes.
  3. Distribute cubes evenly on a baking tray and drizzle some flavorless oil (seed oil, or olive is fine).
  4. Place the tray in the oven and bake until the pumpkin pieces are tender, around 30-50 minutes depending on your oven. Make sure to keep an eye on the pieces to not let them burn – we do not want that flavor in the soup! This is the color you're looking for:
  5. Once ready, heat or prep the veggie stock (I use good quality stock powder).
  6. Now add the cooked pumpkin and the stock to a powerful blender (the food processor you use for smoothies is perfect).
  7. Grate in some fresh ginger (you can also use ginger paste – do not chop the ginger as it’s more difficult to blitz big chunks completely) and start blending everything together.
  8. Once all ingredients are mixed, stop the blender and taste – does it need more ginger? More salt? Time to add them! Also, the amount of stock I use makes a quite tick soup – if you like it more watery, add more!
  9. Once you think it’s ready, blend it again for up to 2 minutes to make it super creamy. The soup is now ready to be enjoyed and to give you the warm hug you’ve been waiting for!

Notes

Storage: you can keep the soup in the fridge for up to 3 days in a sealed container. You can pre-cook the pumpkin and also keep it in the fridge for up to 2 days. Before making the soup, heat up the pumpkin. Alternatively, the pumpkin freezes well (if fresh produce was used). I haven't tried freezing down the soup yet, let me know if you do!

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