- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 170 kcal
Quick summary
“Velvety pumpkin soup cooked in aromatic vegetable broth, sautéed with onion, golden garlic, and fresh grated ginger, blended until silky consistency and finished with heavy cream for comforting warmth.”
What you need to know
- Pre-sautéing the pumpkin with grated ginger allows for gentle caramelization and the release of spicy notes.
- Cooking until completely soft enables a silky liquid emulsion without the presence of fibrous residues.
- Incorporating the heavy cream off the turbulent boil rounds out the flavor and balances the ginger's potency.
Ingredients
Main
- 500g peeled and chopped pumpkin
- 1 chopped onion
- 2 cloves garlic, minced
- 1 tablespoon of grated ginger
- 4 cups of vegetable broth
- 1/2 cup of cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
Principal
- In a large pot, heat the olive oil and sauté the onion and garlic until golden.
- Add the chopped pumpkin and ginger, stirring well.
- Pour the vegetable broth into the pot and bring the mixture to a boil.
- Cook for about 30 minutes, or until the pumpkin is soft.
- Remove from heat and beat the soup in the blender until you get a creamy mixture.
- Return the soup to the pot, adding the heavy cream.
- Season with salt and pepper to taste and cook for a few more minutes.
- Serve hot, decorating with a drizzle of olive oil or fresh herbs, if desired.
Chef's tips
- Use kabocha squash to ensure an intense orange color, dense consistency, and full-bodied flavor.
- Grate the ginger finely, discarding the tougher fibers so that the heat of the root is distributed homogeneously.
- Let the steam escape through the center opening of the blender lid covered with a cloth when blending hot soup.
Variations
- Add a pinch of freshly ground nutmeg and cinnamon powder to accentuate the warm spice profile.
- Finish the dish with pumpkin seeds toasted in a skillet with olive oil and salt to create a crunchy contrast.
- Add crispy sage leaves briefly fried in olive oil on top of each bowl when serving.
Substitutions
- Kabocha pumpkin can be replaced by pumpkin, butternut squash, or peeled and chopped carrots.
- Traditional heavy cream can be swapped for full-fat coconut milk for an aromatic lactose-free version.
- Homemade vegetable broth can be replaced by clear chicken broth or a hot infusion of water with bay leaves.
How to store
Store in the fridge in a sterilized and closed glass jar for up to four days. When heating over low heat, stir constantly with a wooden spoon or silicone spatula to prevent the cream-based bottom from burning.
Can it be frozen?
Freeze preferably before adding the heavy cream in airtight containers for up to ninety days. If frozen ready, defrost under refrigeration and reheat over low heat stirring with a wire whisk to re-emulsify.
What to serve with
Serve with croutons golden in herb olive oil, slices of rustic rye or sourdough bread, shavings of aged Parmesan cheese, or a warm salad of dark leaves with full-bodied balsamic vinegar.
Frequently asked questions
Can I use pumpkin with the skin on?
If using a well-washed kabocha squash, the skin can be cooked and blended, giving the soup a darker, more rustic color.
How to recover the soup if the heavy cream curdles?
Beat the broth again in the blender at low speed for thirty seconds to restore the creamy texture.
Can the soup be served cold?
Yes, this preparation can be cooled and served as a refreshing summer cream accompanied by drops of olive oil.
How to reduce the heat of ginger in the soup?
Reduce the grated measurement by half or sauté the ginger for longer with the onion to soften the pungency.
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