What’s the spring of asparagus in autumn is the pumpkin for me.

And what about fall without a pumpkin? It is a real all-rounder. Aside from being candlelit to funny faces for Halloween at many entrances or grinning from the windowsill, it’s a real culinary treat!

Herbstzeit=Kürbiszeit

The favorite types

Hokkaido – the orange squash is probably the best known among pumpkin varieties. Nutty, with firm pulp.

Butternut squash – it is well recognized by its pear shape. Creamy floury and sweetish-nutty is its note; the pulp tender as butter.

Muscat pumpkin – with its nutty note, it also fits raw to autumnal salads.

Spaghetti Pumpkin – pale yellow and native to Japan. It has his name because his flesh disintegrates after cooking in thin, long fibers.

Ambercup –  is quite similar in taste to sweet chestnuts. Its pulp is fine-grained and rather dry.

Healthy on top

The pumpkin contains many minerals such as iron and potassium. Iron is especially important to regulate our oxygen transport in the body. Potassium is necessary for our nerves and muscles. Incidentally, the high content of beta-carotene is responsible for its strong orange. This transforms the body into vitamin A. If you want to do something good for your eyes, mucous membranes and your skin, then you should reach for autumn vegetables.

In short: In fall, the pumpkin often lands on my plate. As a vegetable, in a salad, as a casserole, but especially in a soup. Here I try again and again different variants and one of my >favorite pumpkin soup variants< I present to you today:

Herbstzeit = Kürbiszeit

Ingredients

  • 500 gr. pumpkin (Hokkaido, in cubes)31
  • 300 gr. sweet potatoes (in cubes)
  • 200 gr. carrots (in small pieces)
  • 1 chili pepper
  • 2 small onions (finely chopped)
  • 600 ml Water
  • 200 ml orange juice
  • 100 ml cream
  • salt, ½ teaspoon
  • pepper, 1 breeze
  • 1 breeze
  • some nutmeg

To decorate

  • pumpkin seeds
  • Chillioil

Preparation

Put all the ingredients in a saucepan and cook for 45 minutes. If you like it spicy, add chilli chopped, otherwise remove after cooking. Then purée. Refine with the cream and season to taste. Fill in the plates and decorate with some chilli oil and pumpkin seeds. Add water if the soup is too thick for you – I like it very creamy most.

Goes fast and tastes delicious!

Herbstzeit = Kürbiszeit

Enjoy!

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