Foamy Pumpkin Soup with Ginger for Gourmets

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

WOW, delicious, the pumpkin soup with ginger recipe makes you happy when you dare to cook!

In the following article you will get all my chef tips directly served.

In addition to ginger, I also combine curry and turmeric with this soup.

This results in a tasteful splendor and promotes health.

This is the ideal soup when you cook for guests.

You can quickly exchange the shrimp for smoked tofu.

This is how you make your #ohnetiereessen guests really happy. Good succeed!

1. Recipe Pumpkin Soup with Ginger

Now I wish you good luck, you can send me cooking questions via the comment function!

Pumpkin Soup with Ginger

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 6558

Preparation Time 25 Min.

Cook Time 0 Min.

Total Time 35 Min.

Simple guide for pumpkin cream soup with ginger, curry and prawns.

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Ingredients

ingredients soup
200-300	g	pumpkin (Hokkaido squash or butternut squash)
2	pc	shallots
50	g	butter
40	ml	dry white wine
500	ml	Vegetable broth
4	Scheiben	Ginger
1/2	tsp	primal salt
4	pinches	black ground pepper
3	pinches	nutmeg
1	pinches	Chili
1	tbsp	Madras Curry (Madras Curry)
1	tsp	curcuma
1/2	tsp	brown can sugar (or honey or agave syrup)
150	ml	coconut milk (or soy cream both optional, makes the soup creamier(er))
Ingredients soup garnish
4-6	pc	prawns (Thawed, peeled, ready)
80	g	smoked tofu
1	tsp	Sunflower oil
1	Mug	Cress
2	tbsp	Soy sauce
1	tbsp	Sesam (Light, dark or mixed)
1	tsp	goji berries (or goji berries)

Equipment

Instruction

Preparation step 1

Wash pumpkin

Wash the pumpkin, clean the pumpkin skin and cut off the stalks.

Preparation step 2

Prepare pumpkin

Halve the pumpkin and scoop out the seeds with a tablespoon.

You can use Hokkaido squash or butternut squash for this soup, I tried the recipe with both types of squash.

Preparation step 3

Cut pumpkin

Slice the pumpkin.

Preparation step 4

Cut pieces

Cut the pumpkin slices into small pieces.

Preparation step 5

Sweat pumpkin

Slowly sweat the pumpkin pieces in a tall saucepan with the butter for 10-15 minutes until colourless.

Preparation step 6

Prepare shallot

Halve, peel and finely dice the shallots.

Add to the pumpkin pieces in the pot and sauté briefly until colourless.

Preparation step 7

Deglaze

Deglaze with white wine and vegetable broth.

Bring the soup to the boil.

Cook the pumpkin pieces over low heat until soft.

Preparation step 8

Add ginger

Chop the ginger and optionally fresh turmeric and add to the soup.

I put turmeric as a spice in the ingredients list.

Season the soup base with salt, pepper, nutmeg, chili, curry and a little sugar.

Preparation step 9

Preserve color

Tip:

Let the soup start to simmer without the lid.

Putting the lid on would change the color of the soup to greyish.

Preparation step 10

Mix soup

Finely mix the cooked pumpkin and soup base with a hand blender.

Then let the soup steep for another 5-8 minutes so that the flavor can fully develop.

Optionally mix soy cream or coconut milk into the boiling soup.

Optionally, you can pass the soup through a fine hair sieve.

Preparation step 11

Prepare prawns

Peel the thawed prawns and remove the casing from the curved top.

Leave the shrimp fins attached to the prawns body.

Halve the prawns body with a cut in the middle up to the fin.

Preparation step 12

Fry prawns

Fry the prepared prawns in a pan with a little sunflower oil over high heat.

By cutting the prawns body in half, the prawns turn up when frying and are easier to serve in the soup. A notice:

The halved prawns will cook faster, high heat is required.

Leave the fried prawns in the pan near the stove to serve.

Preparation step 13

Prepare tofu

Optionally cut tofu cubes as a soup garnish for the vegan version of the pumpkin soup.

Fry the cubes briefly in the pan with sunflower oil.

Prepare for serving and keep warm.

Preparation step 14

Mix soup

Taste the soup again before serving.

Mix in cold butter.

Preparation step 15

Arrange

Serve the soup in warm soup bowls.

Place the fried prawns in the middle. Alternatively arrange the tofu cubes.

Decorate with sesame, cress, soy sauce and red berries and serve.

Enjoy your meal!

Note about the video:
The embedded video shows the basic preparation of the pumpkin soup.

Note the ingredients and refine the soup to your taste.

Variant with salmon:
Please heat the plates in advance at 80°C or in the microwave!

Place the raw salmon pieces in the soup bowls and pour the boiling soup over them.

Serve the soup, the salmon soup garnish is finely poached at the table until translucent.

Category

All Recipes by German Chef Thomas Sixt

Christmas Soups

Dinner Ideas

Low Carb Recipes

Pumpkin Recipes

Courses

Soups Recipes

Winter Soups Recipes

Cousine

Asian Recipes

Keyword

Gluten Free Recipes

Gourmet Recipes

2. Calories (Kcal) and Nutritional Values

3. Tips for Making Pumpkin Soup with Ginger

I love this soup because the ingredients make it taste really exciting.

Get some fresh ginger and madras curry , this goes best with the soup.

The curry insider tip :

Wherever curry comes in, always season with something sweet ,

this makes the curry and the entire preparation a treat for the palate and will delight you twice as much.

Always add some brown sugar, honey or agave syrup to the curry, which makes the curry taste round.

Tip for seasoning the soup from chef Thomas Sixt

4. For Special Days… Pumpkin Soup with Ginger and Prawns

This soup is a great dish when guests come to you or you want to conjure up something special for your loved ones.

You can get different types of shrimp in the supermarket.

Raw shrimp: You can tell by the gray color.
Cooked shrimp: These are already cooked and glazed.

—> Please only toss cooked crustaceans very briefly in butter, otherwise they will get a rubbery consistency.

—> Please peel the raw crustaceans, cut the top and remove the intestines, then fry over high heat.

Alternative soup accompaniments: Instead of the crustaceans, you can also use pieces of salmon or modify the soup accompaniment to make it vegetarian or vegan with smoked tofu.

Insole variants tip from chef Thomas Sixt

There is also a tip for smoked tofu:

Place the diced smoked tofu decoratively in the soup and coat the tofu with sesame seeds, as I show with the tofu with sesame dish.

5. Variants Tips for Pumpkin Soup with Ginger

I would like to list some ideas for the encores here:

• Broth: You can use vegetable broth or chicken soup as a base.
• Cream: Try adding coconut milk, cream or soy cream.
• Butter: The soup gets an exciting taste with nut butter instead of fresh butter!
• Pumpkin: The Hokkaido pumpkin is absolutely gelingsicher with skin.
• With muscat pumpkin or butternut squash – use peeled – you show your expert status in the kitchen.
• Tamari: Boil down some soy sauce, drizzle a little of it into the soup. Taste explosion!
• Pumpkin seed oil: The oil also fits this soup, less is more!

I always serve this soup strained and foamed!

Gourmet tip from chef Thomas Sixt

6. More Pumpkin Ideas

Crayfish

Red Lentil Soup Recipe

Salmon Smoking Made Simple, Recipe for an Exciting Taste Experience

Matjes Pickled Herring Recipe with Beet and Apple

Breaded Mushrooms Recipe on a Colorful Leaf Salad

Carpaccio of Beef Fillet Recipe with Vegetarian Variant

Christmas Starters Recipe in Two Variants

Duck Breast Salad, Recipe for Appetizer with Video

Salad with Prawns Recipe

Scallops Starter with Truffle, Recipe with Video for Gourmets