Kürbissuppe: Rich pumpkin soup, ideal for autumn gatherings
Hello, dear lovers of autumn! As the crisp season comes around, there's no stopping the parade of soups to warm our hearts and bowls. Today, from Kiki's Kitchen, I present a delightful Pumpkin Soup to sate your seasonal cravings. I'll admit, I was not always a pumpkin aficionado, finding it somewhat bland, but once I tried this recipe, tweaked to perfection, I changed my tune. It tasted marvelous, and now, it's your turn to enjoy. So let's start with the ingredients you'll need:
**Ingredients**:
- 1 Hokkaido pumpkin (medium-sized)
- Neutral oil (e.g., sunflower oil)
- Pepper, to taste
- Salt, to taste
- Vegetable stock
- 2 medium potatoes
- 1 large onion
- 2 carrots
- A piece of ginger (as preferred)
- Cream, milk, coconut milk, or soy milk (according to taste and dietary preferences)
- Water
**Instructions**:
**Prep Time**: 20 minutes
**Cook Time**: 45 minutes
**Total Time**: 1 hour 5 minutes
**Equipment**: Large pot, blender or immersion blender, knife, cutting board, spoon
**Servings**: 8-10
1. Prepare the Vegetables:
- Peel and wash the vegetables if not already cleaned.
- Cut the pumpkin, removing the seeds, and dice it into bite-sized pieces. Remember, with Hokkaido pumpkin, you can leave the skin on, making the preparation much easier.
- Peel and chop the onion, carrots, potatoes, and ginger into similar-sized pieces to ensure uniform cooking.
2. Start Cooking:
- Heat enough sunflower oil in a large pot over medium heat to sauté the onions and ginger until they become translucent, about 2 minutes.
3. Combine Ingredients:
- Add the diced vegetables to the pot along with vegetable stock and enough water to cover them.
4. Let it Simmer:
- Stir the mixture to dissolve the vegetable stock fully. Bring to a boil, then reduce the heat to medium and let it simmer for 30 to 45 minutes until the vegetables are tender.
5. Purée the Soup:
- Once the vegetables are soft, use a blender or an immersion blender to purée the soup until smooth.
6. Finishing Touches:
- Add cream, milk, coconut milk, or soy milk to reach your desired creaminess. Mix well.
- Season with salt and pepper, keeping in mind the vegetable stock already contains salt, so adjust accordingly.
7. Serve:
- Serve the soup hot. For an added crunch and flavor, top with pumpkin seeds if desired.
- Enjoy the nourishing warmth of this fall delight that keeps you sated for hours and tastes amazing!
**Cooking Tips**:
- Roasting the pumpkin seeds from your Hokkaido pumpkin makes for a perfect, healthy garnish.
- For an extra hint of spice, consider adding a pinch of nutmeg or cinnamon.
Please find all the precise measurements and further cooking advice in the video's description box of Kiki’s Kitchen on her YouTube channel https://www.youtube.com/@KikisKitchen.
Remember to share your wonderful homemade soup photos on Instagram with the hashtag #inskitchen. Subscribe to Kiki's channel, turn on notifications so you don't miss any of her tips, give her videos a thumbs up and comment if you enjoyed the recipe. Until next time, happy cooking from Kiki's Kitchen!
#comfortfood #healthy #vegetarian
YouTube channel - Kikis Kitchen: https://www.youtube.com/@KikisKitchen
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