Nele Brügge
Researcher and PhD Student at DFKI and the University of Luebeck
nele.bruegge [AT] dfki.de
Pumpkin Soup
A creamy and comforting pumpkin soup for hygge autumn days.
Ingredients
- 1 (red) onion, chopped
- 20 g butter
- 400 g Hokkaido pumpkin
- 2 potatoes
- 400 ml vegetable broth
- Ginger (about 2 cm piece), grated
- 1/2 tsp curry powder
- 1/2 tsp paprika powder
- Cayenne pepper to taste
- Salt (1/2 to 1 tsp) and white pepper to taste
- A pinch of muscat nut
- 200 ml cream
- Optional toppings: roasted pumpkin seeds, a dollop of cream, fresh herbs
Instructions
- Melt the butter in a large pot and sauté the chopped onion.
- Cut pumpkin and potatoes, cook them.
- Purée the soup with a hand blender.
- Add cream and season with spices.
- Add as much broth as needed to reach the desired consistency, cook for another 10 minutes.