How many pumpkin soup recipes are out there on the world wide web ? Well, about a gazillion. And this time of the year there are always new additions to this never-ending list. Some recipes tell you to add mushroom to the soup, others recommend bacon, beans, carrots or celery, some tell you to spice it up with ground cumin and still others to make the soup even sweeter with honey or maple syrup…
So why am I adding my recipe to this lengthy catalog? Because this is a soup I prepare so very often, this blog wouldn’t really be mine without my pumpkin soup recipe.
And why choose mine among all other recipes? Because I’ve done this soup very many times, tried it on my picky daughter, on my fancy-eater significant other, prepared it for my parents, my nieces, my sister and brother-in-law – all with different tastes and preferences – and they ALL loved it. And because it’s simple enough to do on a weekday. And it’s smooth and velvety and there’s nothing better than a large bowl of hot soup on a cold autumn evening to envelope you like a warm blanket.
So now that I’ve made my sales pitch, here is what you’ll need to do if you go with my version of this autumn classic.
What you’ll need for 4 persons:
- 1 large onion, cleaned and largely chopped (you’ll mix everything in the end, so don’t spend time chopping the onion into tiny-teeny pieces)
- 2 cloves of garlic, cleaned and largely chopped
- 3 tbs coconut oil (or a good glug of olive oil)
- a thumb-size ginger peeled and grated
- 1 tsp of red curry paste (you could also use green curry paste if you like it spicier)
- 1 tsp turmeric
- 1 small butternut squash or 1 small sugar pumpkin, seeded, cubed and peeled (about 700g of pumpkin flesh)
- filtered water
- 1 vegetable stock cube
- Himalaya salt and freshly ground pepper to taste
- 100ml coconut milk
- a handful of chives or cilantro to decorate
- a warm blanket by the fire
What you’ll need to do:
- Half your pumpkin or butternut squash and remove the seeds then chop into wedges/cubes and peel them. I use a julienne peeler, it’s faster than any other method.
- Add the coconut oil in a large saucepan, sauté the onions and the garlic until golden. In the meantime peel your ginger and grate onto the onions (use a small spoon to shave off the skin of the ginger, you’ll waste much less ginger than if you did it with a knife). Add the turmeric and the red curry paste and sauté for one more minute.
- Now add your cleaned pumpkin cubes in the pan and fill up with water so that it covers the pumpkin pieces.
- Add in your vegetable stock cube, give it a good turn, reduce the heat and cover your pan. Let your soup simmer until the pumpkin is soft, about 20-25 minutes.
- Turn of the heat and using a stick blender puree the soup until very smooth. Add a little water if you find the consistency too thick. You can also use a blender and mix the soup in batches, just be careful to hold tightly the cover of the blender otherwise the hot soup will do a lot of damage.
- Now reheat the pureed soup, adding salt and pepper to taste and pour in the coconut milk. Bring to boil then turn off the heat. Serve in bowls and decorate with cilantro or chives.