Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
You can prepare the soup with pumpkin in different ways.
Different cooking methods are used.
I have made a nice list for you below:
3.1 Sweat the Pumpkin
—> Here the pumpkin with butter comes into the pot and is allowed to develop its aroma together with the butter over medium heat .
The pumpkin pieces are cooked until soft, diced shallots and diced garlic, allspice and bay leaf can refine the overall impression of the soup.
Onion, bay leaf, allspice and butter in pot for béchamel sauce
This is a method of preparation that we use very often in star cuisine. Paul Bocuse had described the formation of taste when sweating in many places.
Chef Thomas Sixt on the cooking of the soup in the star kitchen
3.2 Cook the Pumpkin Directly in the Soup
—> With the quick version of the soup , you cook your pumpkin pieces in the vegetable or chicken broth . Beef broth tastes too harsh.
Of course you can add onions , garlic , bay leaf and allspice , which has a positive effect on the taste .
Put the soup on cold and let the soup start to boil slowly .
The vegetables give off a lot of flavor to the broth .
Prepared soup vegetables, cut into cubes.
Base for pumpkin soup is just pumpkin, avoid adding soup vegetables directly because then it becomes a vegetable soup.
Tip from chef Thomas Sixt
3.3 First Cook the Pumpkin in the Oven
This is currently a very popular method of adding some roastedflavors to the pumpkin .
Place the pumpkin pieces on a baking sheet lined with baking paper , season with salt , pepper and a little sugar and then cook in the oven at 200°C hot air for 20-25 minutes .
Then finish the roasted and caramelizedoven pumpkinin the broth with cream .
Tip:
You could easily make this soupwith leftoversquashfrom the oven .
Caramelized onions taste great and pair well with the squash.
4. Pumpkin Soup Step-by-Step Overview of the Basic Recipe
The preparation steps at a glance :
Prepare the pumpkin: Cut the pumpkin in half, scrape out the seeds with a tablespoon.
Peel: You can use the Hokkaido pumpkin with skin, other varieties prefer to peel.
Cut into small pieces: Cut the vegetables into small pieces without the stalks.
Sauté: Heat a knob of butter in a pot, sweat the pumpkin pieces for 15 minutes.
Optional aromatics: Add garlic, shallot or onions extra finely diced.
Optional spices: Add bay leaf and allspice to taste and sweat along.
Deglaze: Deglaze with dry white wine and vegetable stock and bring to a slow boil.
Let it boil: Simmer the soup for 30 minutes at moderate heat until slightly simmering.
Blend: Remove the spices, blend the soup mixture with a hand blender.
Flavoring: Allow the soup to steep for 10 minutes to develop flavor.
Season to taste: Final seasoning with salt, pepper, cayenne pepper.Serve plain: Serve the soup directly as a vegetable soup…. or
Finish creamy: Boil the soup again and refine with soy cream, coconut milk, cream.
Hokkaido squash is the most grateful soup squash. I love the yellow color of butternut squash!
Soup pumpkin tip from chef Thomas Sixt
Sliced pumpkin to remove the seeds
5. Overview of Pumpkin Soup Variants
Since I don’t only have one soup recipe here on the blog, there is a small overview of the variants below.
You can use the pictures to derive ideas for your individual soup insert.
Simple vegan pumpkin soup with pumpkin seed oil, soy cream and pumpkin seeds.
The classic Styrian pumpkin cream soup with bacon, bread cubes and dill.
Below you can write to me directly. Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Hello Thomas, your soup is very tasty, I liked it very much and it was really easy to prepare. My cooking question: Does peeling the pumpkin actually make sense? Leave a few more stars! Greetings from Mike
Reply
Hello Thomas, thank you very much for this great guide. Suppenkaspar was super successful last night and conjured up a delicious soup. Your video was very helpful and you're really a nice guy 🙂 Mark the 5 stars now and I'm already looking forward to further ideas from your kitchen. Greetings from Anni
Reply
Hello Anni, thank you very much for your delicious feedback. I'm happy 🙂 Send greetings Thomas
Reply
Hello Thomas, I like your post, it gives us a great overview of the different types of soup. The video is a very good guide and really enjoyable. Thank you for the suggestions Greetings Emmi
Reply
Dear Emmi, it's so easy to cook :-), I'm very happy about that, enjoy the soup… Good luck Greetings Thomas
Reply
Hello Mr. Sixt, thank you for the basic recipe and the great overview of the pumpkin soup. Now in season, any idea for a change is welcome.
Reply
Hello Floh, thank you for your nice comment, I was very happy. Take a look at the other pumpkin recipes , there's sure to be something there. The pumpkin in the oven has just become a favorite dish. I wish you continued success. If something doesn't work out, feel free to write me your cooking question! Kind regards, Thomas Sixt
Hello Thomas, your soup is very tasty, I liked it very much and it was really easy to prepare. My cooking question: Does peeling the pumpkin actually make sense? Leave a few more stars! Greetings from Mike