Autumn is finally here. A season leading up to Christmas (I know that I still have to wait 2 months for it), which I cannot wait for. A season full of orange and red colours and lots of pumpkins. Speaking of pumpkins, pumpkin soup is definitely my favourite soup. A simple pumpkin soup just makes me happy. I seriously can eat that the whole day and everyday.
The cold and wet weather makes me thankful that I have a roof over my head. Autumn just make me wants to stay at home, curdle with my love ones, a cup of hot tea and a bowl of warm soup.
I love to keep my pumpkin soup as natural as possible. Therefore, I do not add many ingredients and seasoning to my soup. The beautiful bright orange colour, the creamy consistency and the natural flavours are what make this simple pumpkin soup recipe so special. I use organic Hokkaido pumpkin for this recipe because this pumpkin is commonly found in Germany.
Hokkaido pumpkin tends to be smaller as well, which is a perfect size for my small family. However, you can also use other types of pumpkins or Butternut Squash instead. I have also tried using larger pumpkins (which I used to make pumpkin faces as decoration). They taste good as well but they tend to be less flavourful than Hokkaido pumpkins.
How to prepare Simple Pumpkin Soup
We start by cutting peeled onion and peeled pumpkin into small cubes. This step will speed up the cooking process.
Over a medium heat, melt butter in a pot and sautee the onion cubes until they turn translucent. This brings out the sweetness of the onion.
Thereafter, add pumpkin flesh into the pot and cook them until tender, which takes about 10 minutes. Stir once in awhile to prevent pumpkin cubes from sticking to the pot.
Once pumpkin becomes soft, pour 500ml beef broth (or other broth of your choice) into the pot and let it simmers for several minutes. I personally prefer using beef broth because it enhances the pumpkin soup really well, while keeping the natural flavours of the soup. In order to thicken the soup, spread some all-purpose flour over the pumpkin soup.
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Blending Simple Pumpkin Soup
Turn off the heat and remove the pot from stove. You can use a hand blender or transfer soup to a stand blender and blend everything. I personally prefer using a hand blender because it is just easier and it creates less mess.
Additionally, you have lesser dishes to wash (which is a bonus!). I had a stand blender for years and refuse to invest in a hand mixer for years, even though they are not expensive at all. Then one day, I got it as a gift from my mum-in-law and to be honest, I would not regret at all, if I bought one myself. It is a gadget, which makes life so much easier.
Over a medium heat, warm up the soup again. Season the mixture with some salt and pepper according to taste. After which, add heavy cream and crème fraîche to finish up this simple pumpkin soup.
Serve while it is hot! The soup can be stored up till 3 days in the fridge.
This is how to make pumpkin soup from scratch. Pumpkin soup is not only healthy but extremely delicious (unless you do not like pumpkins!). It is also what makes the autumn so special.
I hope that you will love this simple pumpkin soup recipe as much as I do! If you try out this easy recipe, please do not forget tag me on social media #chenguins, so that I can see your creation. I would like to connect with you. Tell me in the comment section below, what is your favorite soup?
Until next time & guten Appetit!
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Simple Pumpkin Soup
Ingredients you need
- 1 (Organic) Hokkaido Pumpkin (roughly 800g) or any other pumpkin/ Butter squash
- 1 Onion medium size
- 80 g Butter
- 500 ml Beef Broth or other broth
- 10 g All purpose flour
- 1 tsp Salt
- ½ tsp Pepper
- 300 ml Heavy Cream
- 75 ml Crème fraîche
- Peel and cut onion and pumpkin into small pieces.
- Melt butter in a pot and sautee the onion cubes until translucent over a medium heat.
- Add pumpkin pieces into the pot and cook them until tender. This takes about 10 mins.
- Pour 500ml beef broth (or other broth of choice) over the pumpkin. Cook it for several minutes.
- Spread some all-purpose flour over the pumpkin soup. This is to thicken up the soup.
- Turn off the heat. Use a hand blender (which is easier) or transfer soup to a blender and blend everything.
- Over a medium heat, season the mixture with some salt and pepper according to taste. Thereafter, add heavy cream and creme fraiche to finish up the soup.
- Serve while it is hot! The soup can be stored up till 3 days in the fridge.