PELZMANN'S PUMPKIN CREAM SOUP
Discover the best pumpkin cream soup recipe - simple, creamy, and irresistibly delicious. Whether you use Hokkaido, butternut, or another type of pumpkin, our tips will help you achieve the perfect pumpkin cream soup.
Ingredients for the Best Pumpkin Cream Soup
- 1 kg pumpkin (Hokkaido, butternut, or muscat)
- 2 onions
- 2 tbsp oil
- 2 tbsp flour
- 800 ml vegetable broth
- 200 g heavy cream
- Salt, pepper, nutmeg
Step-by-Step Instructions: Easy Pumpkin Cream Soup Recipe
- Prepare the pumpkin: Cut into quarters, remove seeds, and chop into small pieces. For Hokkaido pumpkin, the skin can be used.
- Peel and dice the onions.
- Heat oil in a large pot and sauté onions until translucent.
- Add the pumpkin and sauté briefly.
- Sprinkle with flour and cook briefly.
- Add broth and cream, bring to a boil, then simmer over low heat for about 25 minutes.
- Puree the soup and season with salt, pepper, and nutmeg.
Which Pumpkin is Best for Pumpkin Cream Soup?
- Hokkaido: Nutty flavor, skin can be cooked with the pumpkin
- Butternut: Tender, buttery flesh for extra creaminess
- Muscat: Spicy aroma for more flavor
Grandma's Tips for the Perfect Pumpkin Soup
- Add 1/8 l white wine to the broth for more depth.
- Pass the finished soup through a sieve for a silky texture.
- Replace 200 g of pumpkin with potatoes for a thicker texture.
Toppings That Make Your Pumpkin Cream Soup Stand Out
With Fine Chicken Breast Strips:
Add 2 chicken breasts cut into fine strips to the soup after 10 minutes and let it simmer for about 5 minutes. Garnish with chili strips and refine with Pelzmann pumpkin seed oil.
With Exotic Tofu:
Add 500 g of cubed tofu to the soup after 10 minutes of simmering. Heat the soup very slowly to prevent the tofu from breaking apart. Sprinkle with chili and finely chopped spring onions, and finish with Pelzmann pumpkin seed oil when served in cups.
With Fresh Garden Herbs:
Before serving, sprinkle a mix of 10 g chopped mint, 10 g coriander leaves, 3 chopped spring onions, and a deseeded chili cut into strips over the soup. Serve in cups.
Nutritional Information
Basic Recipe (per serving):
- Calories: approx. 200-250 kcal
- Carbohydrates: 20-25g
- Protein: 3-5g
- Fat: 15-18g
With Fine Chicken Breast Strips (per serving):
- Calories: approx. 280-330 kcal
- Carbohydrates: 20-25g
- Protein: 15-18g
- Fat: 16-20g
With Exotic Tofu (per serving):
- Calories: approx. 250-300 kcal
- Carbohydrates: 22-27g
- Protein: 10-12g
- Fat: 16-19g
With Fresh Garden Herbs (per serving):
- Calories: approx. 205-255 kcal
- Carbohydrates: 21-26g
- Protein: 3-5g
- Fat: 15-18g
FAQ: Frequently Asked Questions About Pumpkin Cream Soup
How long does pumpkin cream soup keep?
In the refrigerator, up to 3 days; frozen, at least 3 months.
Can pumpkin cream soup be made vegan?
Yes, replace the cream with coconut milk or vegan cream alternatives.
How can I make pumpkin cream soup extra creamy?
Use butternut pumpkin or add potatoes.
