Pumpkin Soup: A Field-to-Table Delight with Delicious Croutons

Pumpkin soup is a true autumn classic that delights with its hearty flavors. The soup is a symbol of the cozy season as the weather gradually turns cooler outside. In this culinary creation, fresh pumpkin, aromatic spices, and creamy textures blend into an unparalleled delight for the palate. The star of today's dish is the Hokkaido pumpkin, which can be used in various ways in the kitchen. Popular preparations include pumpkin soups, roasted pumpkin, pumpkin puree, and even pumpkin bread. The skin of this pumpkin is edible, which makes preparation easier.

---

Ingredients Pumpkin Soup with Croûtons

Ingredients for Pumpkin Soup 1000ml vegetable broth 500ml coconut milk (or vegan cream) 20g ginger 1 Hokkaido pumpkin 2 medium-sized potatoes 2 cloves of garlic 2 white onions 2 tsp curry powder, 1 tsp cumin, 1 tsp ground pepper 2 tsp salt, 1 tsp turmeric A splash of white wine Some olive oil for frying

Ingredients for Garnish 2 slices of toast 100g butter (or vegan butter) 10 Brussels sprouts 2 tbsp pumpkin seeds 1 tbsp pumpkin seed oil

Preparation of Pumpkin Soup

Start by peeling and then dicing the onions, ginger, potatoes, and garlic cloves. Halve the Hokkaido pumpkin, remove the seeds, and then cut it into small cubes.

Now, heat a large pot over medium heat. Add some olive oil and sauté the finely chopped onions, garlic, and ginger until they become translucent. Add the curry powder, cumin, ground pepper, and turmeric. Sauté the spices for about a minute until they become aromatic. Now, deglaze everything with white wine. Add the diced potatoes and pumpkin pieces to the pot and stir to combine.

Pour in the vegetable broth and coconut milk. Bring the soup to a boil. Reduce the heat and let the soup simmer over medium heat until the vegetables are tender. This usually takes about 20-25 minutes.

Remove the pot from the heat and use an immersion blender or blend in batches in a regular blender until the soup is creamy. Add salt and taste the soup to ensure it's well seasoned. Adjust the seasonings as needed.

Preparation of Garnish

Start by cutting the toast slices into small, uniform cubes. Depending on your preference, you can remove the crust of the bread before cutting, or leave it on for added crunch.

Now, melt the butter in a pan over medium heat. Once the butter is melted, add the toast cubes to the pan. Keep the pan moving to prevent the croutons from browning unevenly. This usually takes about 5-7 minutes. Be careful not to set the heat too high, as the croutons can burn quickly.

Once the croutons reach the desired golden-brown color, remove them from the pan and let them drain on a piece of kitchen paper to absorb any excess butter.

For the Brussels sprouts, remove the outer leaves. You can either halve the Brussels sprouts or pluck off the individual leaves. Blanch the Brussels sprouts in salted water for 1 minute.

Sprinkle the pumpkin seeds and drizzle the pumpkin seed oil over the warm soup, along with the croutons and Brussels sprouts.

Resumé

In summary, pumpkin soup is a delicious and versatile autumn dish that is easy to prepare. With its creamy texture, hearty spices, crispy croutons, and the sweet taste of Hokkaido pumpkin, it offers a comforting and flavorful experience. Additionally, it is rich in essential nutrients, including vitamin A, vitamin C, fiber, and antioxidants. At the same time, it is low in calories and low in fat, making it a healthy choice.

get inspired by food for flexitarians!