Pumpkin Soup — Creamy, Warming and Ready in 30 Minutes
Yvonne Ammann VegetarianPumpkin, carrot and potato simmer in stock for 20 minutes until soft, then get blended smooth. Ginger and a splash of cream give the soup depth. It keeps four days in the fridge, freezes well and costs around 2 CHF per person.
From September the pumpkins pile up at every Swiss farm shop, and the soup you make from them is one of the most rewarding autumn dishes there is: one pot, a stick blender, hardly any work. The potato in the recipe is not incidental — it gives the soup body, so it turns creamy without much cream.
Ingredients
- 800 g Pumpkin (butternut or Hokkaido, diced)
- 1 piece Potato (floury)
- 1 piece Carrot
- 1 piece Onion
- 2 cm Ginger
- 8 dl Vegetable stock
- 1 dl Cream
- 1 tbsp Olive oil
- 1 tsp Salt
- Pepper
- Nutmeg (optional)
To serve
- 2 tbsp Pumpkin seeds (optional)
- 1 tbsp Pumpkin seed oil (optional)
Method
- 1
Prepare
Cut the pumpkin, potato and carrot into roughly equal-sized cubes. Chop the onion, peel the ginger and grate it finely.
- 2
Soften
Heat the oil in a large pot. Soften the onion and ginger for 2 minutes, then add the remaining vegetables and cook for 3 minutes more.
- 3
Simmer
Pour in the stock, bring to the boil and simmer covered for 20 minutes, until the vegetables are completely soft.
- 4
Blend
Blend smooth with a stick blender — a minute longer rather than too short, that is the difference between grainy and velvety.
- 5
Season
Stir in the cream and season with salt, pepper and nutmeg. If the soup is too thick, loosen it with a little stock.
- 6
Serve
Ladle into bowls, scatter over toasted pumpkin seeds and finish with a few drops of pumpkin seed oil.
Tips
- The floury potato is the trick for creaminess without much cream — its starch thickens the soup on its own.
- Hokkaido does not need peeling; the skin softens as it cooks and disappears into the purée. That saves the most tedious job.
- The soup freezes excellently — but without the cream. Stir that in only after thawing.
What can I substitute?
Makes the soup vegan. Coconut milk goes particularly well with the ginger.
Both give a similarly creamy, slightly sweet soup. Carrot soup needs a little more seasoning.
Both give the soup warmth rather than heat. Cinnamon sounds unusual but suits pumpkin very well.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Which pumpkin is best for soup?
Butternut and Hokkaido are the best varieties: both have firm, flavourful flesh and little water. Hokkaido needs no peeling. Large field pumpkins are watery and give a thin, bland soup.
How do I make pumpkin soup extra creamy?
Three things: cook a floury potato with it, blend for long enough, and do not thin the soup too much. For a truly velvety result, pass it through a sieve as well.
Can I freeze pumpkin soup?
Yes, it is ideal for freezing and keeps three months. Freeze it without the cream, since cream can split when thawed. Stir the cream in fresh after reheating.
When is pumpkin in season in Switzerland?
From September to November pumpkin comes from Swiss growers and is at its cheapest. Whole pumpkins keep easily until January when stored cool and dark.
What goes with pumpkin soup?
A piece of bread or a cheese toastie turns the soup into a full meal. Toasted pumpkin seeds and a few drops of pumpkin seed oil add bite and aroma.
