Intensely pumpkin-flavoured soup (orange-coloured)

Here’s an idea for using up a pumpkin that happened to end up here and wasn’t exactly rushing into the pot. In other words, I bought it, put it down and almost forgot about it. Luckily, it hadn’t managed to rot, but it was high time to use the whole thing.

I decided to take a chance and turn all of it into soup. Of course, there was a risk that the soup would be a little bland. After all, too much pumpkin in pumpkin soup is too much of a good thing. I experimented a little (I couldn’t do without curry after all, though I’d initially hoped I could) and ended up with a very orange soup, intensely pumpkin-flavoured but thankfully not bland.

Pleasant to eat, even quite delicate in flavour. Very warming, so ideal for those chilly days that are bound to arrive at some point. Highly recommended.

At a glance:

Preparation time: 40 minutes

Serves: easily 4 – 5 portions

How many calories: no calories, just pumpkin-ories 😉

Ingredients for a very pumpkiny soup:

• 1 small Hokkaido pumpkin (mine weighed roughly 1.2 kg)
• 1 apple
• 1 medium beetroot
• 2 potatoes
• 1 large carrot
• 3 teaspoons green curry paste
• a 3 cm piece of ginger
• ground black pepper
• salt
• 3 tablespoons olive oil
• 3 teaspoons sugar
• 1 litre water
• croutons made from a garlic bread roll

Recipe for orange-coloured soup:

I peeled the pumpkin (that is, first I scooped out the seeds, then cut it into pieces and peeled off the skin). I cut it into thin strips and put it in a pot. I did the same with the beetroot, apple, ginger, potatoes and carrot. I poured in 3 tablespoons of olive oil, seasoned with salt and added 3 teaspoons of sugar. I fried everything for about 10 minutes, stirring from time to time.

Once the vegetables had fried and turned into a sort of vegetable pulp (you can see it in the photo below), I poured in a litre of water. I cooked it for about 20 minutes. Then I took it off the heat for a moment and blended it into a smooth soup with a blender. If the soup is too thick, you can thin it with water.

I put the soup back on the „heat” and added ground black pepper to taste and 3 teaspoons of green curry paste. I mixed thoroughly and cooked it for another 3 – 4 minutes or so. The pumpkin soup is ready, and very orange.

I served it with croutons made from a garlic bread roll (not one with garlic butter, but one with pieces of garlic inside and a sprinkling of herbs on top). I simply cut it into cubes and dried them out in the oven. Enjoy!