Made by Véronique
Published at 2014-11-19, this recipe is for 6 persons persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Finely chop the 2 red onions and set them aside. Peel the carrot and potato, then cut them coarsely into large chunks. Chop the garlic clove as finely as possible, or use a garlic press. Clean the butternut squash and cut it into large chunks.
Heat a large saucepan over medium heat. Add a splash of olive oil to the pan, then sauté the onion and garlic for a few minutes.
Add the chopped carrot, potato and pumpkin. Add the turmeric, ginger and chilli powder to taste. Sauté for a few minutes more, then pour in a litre of chicken stock and stir well. Bring to a boil and simmer the vegetables for around 15 minutes, until the pumpkin, carrot and potato are well cooked.
Purée the pumpkin soup smooth using a stick blender or a standard blender. Taste and season with salt and pepper. Add more chilli to taste.
Serve the pumpkin soup hot with toasted pine nuts and cream, enjoy!
Which pumpkins are best for making soup?
You can use any kind of pumpkin for soup, but smaller pumpkins are easier to cut and prepare.
The most popular varieties for pumpkin soup are red kuri squash and butternut squash.
Do all varieties of pumpkin need peeling?
You often don't need to peel smaller pumpkin varieties because their skin is quite soft. This is the case with both red kuri squash and butternut squash, making them ideal for pumpkin soup.
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