This tasty and creamy pumpkin soup impresses with its full and hearty flavor and the classic spice components of cinnamon, clove and nutmeg. Simply deliciously fallish! For me a must in squash season!
Jennifer Vahlbruch is a food blogger, professional photographer, and artist from Houston, Texas. To find more recipes by Jennifer Vahlbruch, visit her website Jen's Tasty Tidbits
Ingredients
- 1/2 medium red Kuri squash, pitted and stripped of fibers *
- 1/2 medium butternut squash, pitted and stripped of fibers*
- 2 Onions (medium)
- 2 medium-sized potatoes (I used yellow potatoes)
- 1 Piece fresh ginger (approx. 1 inch)
- 4 tablespoons neutral vegetable oil
- 2 tablespoons butter
- 2 tablespoons flour
- 3 cups of broth (chicken or vegetable)
- 4 tablespoons pumpkin seeds
- 1 1/3 cups milk (whole milk or 2%)
- 3/4 cup sour cream
- 2 pinches of cinnamon powder
- 2 pinches of clove powder
- 2 pinches of freshly grated nutmeg (you can use two shakes of ground nutmeg)
- 1-2 tablespoons brown sugar
- 1 tablespoon butter - Optional
- A few leaves sage - Optional
Instructions
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place the cut and pitted butternut squash on the pan and drizzle with just enough vegetable oil to lightly coat the squash on the inside. Rub the oil over the inside of the squash and sprinkle it with salt and pepper. Turn the squash face down on the baking sheet and roast until it is tender and completely cooked through, about 40 to 50 minutes (if the skin and/or flesh browns a little bit, that's not a problem that gives a good taste). After the squash is out of the oven set it aside. Once cooled, cut the squash into chunks.
While the butternut squash is roasting, cut the red Kuri squash flesh into cubes. Peel and finely dice the onions. Peel, wash and dice the potatoes. Wash the fresh ginger and chop it finely.
Heat the vegetable oil with 2 tablespoons butter in a large saucepan and sauté the Kuri squash, onions and potatoes for 5 minutes. Add the ginger and sauté briefly. Dust everything with flour, stir and sweat for 3 minutes. Gradually add the broth, stirring constantly, and season with salt and pepper. Bring to a boil and then turn the stove down and cover the soup with a lid. Cook on medium for about 20 minutes, stirring frequently to avoid burning.
In the meantime, roast the pumpkin seeds in a pan without fat and set aside. If you like, you can now fry the sage in 1 tablespoon butter in a pan. Fry for about 1 minute on each side on medium heat. It shouldn't get too dark, otherwise, it will become bitter.
After the soup has simmered for 20 minutes, add the roasted butternut squash. Blend the soup with the blender - if you're using an immersion blender, be careful as the soup is hot. Fold in the milk and sour cream with a whisk. Bring to the boil again and season to taste with cinnamon, clove powder, nutmeg and the brown sugar to taste. Pour the soup in bowls and sprinkle with pumpkin seeds and, if you like, add fried sage and a dollop of sour cream on top.
Note: Using two different types of winter squash takes this soup to a new level but you can just use butternut squash or red Kuri squash.
