- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 90 kcal
Quick summary
“This pumpkin broth combines the soft flesh of the fruit with the refreshing, aromatic touch of fresh grated ginger in vegetable broth and cilantro. A light, comforting, and quick appetizer to open meals in the day-to-day.”
What you need to know
- Pre-sautéing the cubed pumpkin with oil, garlic, and ginger intensifies the release of volatile aromatic compounds.
- The 20-minute cooking in vegetable broth fully softens the fibers without deconstructing the nutrients of the pulp.
- Blending with an immersion blender directly in the pot simplifies preparation and ensures a silky texture without extra mess.
Ingredients
Main
- 500g of pumpkin (cut into cubes)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon of oil
- 1L vegetable broth
- 1 teaspoon of grated ginger
- Salt and pepper to taste
- Cilantro to taste to decorate
Instructions
Principal
- In a large pan, heat the oil and sauté the onion until transparent.
- Add the pumpkin cubes and sauté for about 5 minutes.
- Add the vegetable broth and cook until the pumpkin is soft, about 20 minutes.
- With a mixer, blend the soup until creamy. Alternatively, use a blender.
- Adjust the salt and pepper to taste.
- Let it cook for 5 more minutes to develop the flavors.
- Serve hot, garnishing with cilantro on top.
Chef's tips
- Cut the pumpkin into uniform 2 cm cubes so they cook at the same time and reach homogeneous softness before blending.
- Grate the fresh ginger using the finest part of the grater so that it dissolves evenly in the pot broth.
- Let broth simmer for an extra 5 minutes after blending to blend flavors and disperse air bubbles.
Variations
- Add 50g of crumbled gorgonzola cheese or requeijão in the center of the steaming dish to contrast with the sweetness of the squash.
- Sprinkle pumpkin seeds cleaned and toasted in a skillet with sea salt to add crunchy texture.
- Add 1 teaspoon of curry powder to the initial garlic sauté to give aromatic oriental notes.
Substitutions
- The Japanese pumpkin (kabocha) can be replaced by pumpkin, butternut squash, or acorn squash.
- Common vegetable oil can be swapped for extra virgin olive oil or 1 dessert spoon of coconut oil.
- Fresh chopped cilantro can be replaced by fresh parsley or green onions for a more neutral profile.
How to store
Store the pumpkin soup in an airtight container in the refrigerator for up to 4 consecutive days without losing freshness. To reheat, bring to low heat stirring with a spatula, adding 2 tablespoons of water if it has thickened.
Can it be frozen?
Freezes perfectly for up to 90 days in suitable plastic containers or glass jars with lids in the freezer. When thawing over low heat in the pan, the broth fully recovers its original creaminess without curdling.
What to serve with
Pairs very well with slices of Italian bread lightly grilled on the griddle, crunchy garlic croutons, or whole-grain toast. Also serves as an elegant appetizer before roasted meats or grain risottos.
Frequently asked questions
Can I use pumpkin with the skin on to make the soup?
If it is Kabocha pumpkin with well-sanitized skin, yes it can; it will leave the sauce with an olive-green color and more fibers.
How to make the broth thinner to serve in small cups?
Just add 1 more cup of hot vegetable broth during blending in the mixer until reaching the desired fluidity.
What is the best way to remove the hard skin of the pumpkin?
Place the pumpkin pieces in the microwave for 3 minutes before peeling; the heat softens the skin, making it easier to cut.
Can the ginger be too strong for children?
The 1 teaspoon measure is mild, but you can reduce it to half a teaspoon if serving sensitive palates.
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