A delicious and warming soup for the cold season. When the days get stormier and colder, the desire for tasty meals increases. This pumpkin seed soup is a real treat and also ideal for vegetarians.
Pumpkins are fall vegetables. They can be used in your own garden or from the nearest farmer. Pumpkins from the region also adorn the vegetable shelves in the supermarkets in autumn. The finely aromatic pulp is full of important ingredients. The recipe can be varied at will. Pumpkin seed oil is very flavorful and should therefore be used sparingly.
Ingredients for the pumpkin seed soup for 4 people
- 1 pumpkin (Hokkaido)
- 1 large carrot
- 50 g feta cheese (small cubes)
- 50 g roasted pine nuts
- 75 g roasted pumpkin seeds
- 1 glass of orange juice
- 400 ml coconut milk
- 1 tsp grated ginger
- 4 pieces of star anise
- pumpkin seed oil
- salt and pepper
Preparation of the pumpkin seed soup
- Peel the pumpkin, remove the seeds and cut the flesh into small cubes.
- Peel and finely grate the carrot.
- Put the pieces of anise in about 400 ml of salted water and then cover the pumpkin cubes with the grated carrots and simmer for about 35 minutes.
- Then remove the anise pieces and mix in the orange juice and coconut milk.
- Finely puree the coarse pieces with a blender to create a creamy soup.
- Then fold in the feta cheese cubes and the ginger and season with salt and pepper.
- Finally, serve the soup on a deep plate.
- Sprinkle the roasted pine and pumpkin seeds on top and decorate with a dash of pumpkin seed oil.
Useful additional knowledge about pumpkin seed soup
The squash can last for months if stored in a cool, dry place. A ripe pumpkin sounds hollow when knocked. The autumn vegetables are a bomb of valuable ingredients. It contains large amounts of beta carotene and potassium. Beta carotene has an antioxidant effect. It protects the cells and supports regeneration. In addition, the vegetables are particularly low in fat. It contains about 25 kilocalories per 100 g. Since it provides the body with fiber, the pumpkin pulp aids in digestion. The skin of the Hokkaido pumpkin is particularly tender after preparation and, in contrast to the skin of other pumpkin varieties, can also be eaten.
A good hand blender is important to make the soup nice and creamy. It should be powerful and suitable for use in a hot pot. A blender with a stainless steel blender foot is the best choice here. The material does not discolor. A plastic housing can show discoloration after a while. In addition, stainless steel is more robust than plastic.
But the cream soup can also be finely pureed with other devices. A blender is only suitable for pureeing hot soup if the vessel is made of plastic. Glass would shatter due to the high temperature. Alternatively, you can mash the soup with a potato masher.
