Grandma's best pumpkin soup: hearty, creamy, few ingredients and a lot of taste
Created: 09/28/2022, 18:30
By: Anne Tessin
Pumpkin soup is a classic that really rounds off autumn.
There are many recipes, but the simple ones are often the best.
Try grandma's pumpkin soup.
Pumpkin soup is by far one of the tastiest and best dishes you can make from pumpkin.
It warms you from the inside, is a popular appetizer or a hearty main course and is so easy to prepare and vary that there is always a recipe version that fits.
With all the great variations with coconut milk, coriander and co., we sometimes long for a little more simplicity - and then think back to the pumpkin soup that grandma used to serve us.
Hearty, creamy and not too wild in taste: That's how pumpkin soup should be and that's how it works if you follow the recipe below.
Grandma's pumpkin soup doesn't have to impress with crazy ingredients.
© Francesco Morandini/Imago
Grandma's Pumpkin Soup: You need these ingredients for the simple recipe
450 g Hokkaido pumpkin, only the flesh without seeds
200 grams of potatoes
2 cloves garlic
optional: 1 small piece of ginger
3-4 tbsp butter
700ml of water
1-2 tbsp vegetable stock powder
200 g crème fraîche
1 tsp salt
0.5 tsp pepper
3 pinches nutmeg, grated
1 tbsp white vinegar
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How to cook grandma's pumpkin soup: Hearty, creamy and simply good
Halve the Hokkaido squash and remove the seeds.
Then you can cut it into wedges and finally small cubes.
The skin can remain on: it is soft enough for the Hokkaido and brings color and flavor to the soup.
Peel the potatoes and dice them.
Peel and dice the onion as well.
If you want to use ginger, you must also peel it, the easiest way to do this is with a spoon, and cut into thin slices.
Also peel and finely chop the garlic.
Heat the butter in a large saucepan and first sauté the onion and garlic in it, then add the diced pumpkin.
Sauté everything for a moment over medium heat.
Then add the water and vegetable stock powder, stir well and bring to a boil and simmer over medium-high heat for 20 minutes, until the squash and potatoes are tender.
Puree everything thoroughly with a hand blender, then stir in the crème fraîche and season the pumpkin soup generously with salt, pepper, nutmeg and a dash of vinegar.
If you like, you can serve the pumpkin soup decorated with roasted pumpkin seeds and pumpkin seed oil, and a spoonful of sour cream also tastes great.
The vinegar also adds some interesting acidity to the soup.