my best pumpkin soup ever !!!
Autumn has arrived, I took my camera out to capture the beautiful colors of the Fall before it dimishes. The different grading of yellow/ orange of the leaves brightens up the surroundings.
Taken in our garden
When driving around in the countryside, you can find pumpkins decorated outside the houses or some people just put them outside for sale.
Taken in Alsace
I like pumpkin soup a lot but had only started making it myself last year. There are a lot of recipes out there but most of them are not my taste until I encountered this one at Jana’s (my ex-colleague) place one day for brunch. It was exactly what I like and she was so kind to share her recipe with me. It is just so comforting when you can find something exactly what you like. I think the secret of this recipe is the curry powder which makes the difference. I have searched a lot of recipes that orange juice is a critical ingredient which is true but curry powder is something not to be missed out. Don’t worry, you could hardly tell that there is curry in the soup when it’s cooked.
as seen in #24109 TasteSpotting, 15.10.08
- 1000g pumpkin (remove the skin and cut into cubes, the best one is the dark orange one called butternut squash)
- 2 potatoes, peeled, cut into pieces
- 1 big onion cut into quarters
- 300ml freshly squeezed orange juice
- 700ml broth (vegetable or chicken)
- 1 tbsp curry powder
- 50ml red wine (optional)
- 200ml cream
- Some parsley for garnish
- Heat a little butter in a pan and fry the onion for 2 minutes, then add the pumpkin, potatoes and stir for a few minutes. Transfer these to a soup pan.
- Add in the orange juice, broth and curry powder so that the ingredients are not quite covered (the liquid level should not be hiher than the ingredients). Keep the lid on, let it boil in high heat and then turn to medium heat and cook until everything is softened with the lid on.
- At this time use the blender to make the soup into a thick, soft consistency, add 150ml of cream and a little bit of red wine to reach the desired consistency. If it’s too thick, you can always add more orange juice or broth depending your personal taste as the orange juice will make the soup more sour I find.
- Taste the soup when it is not too hot, somehow it tastes not as good when it’s too hot. Season with a bit of salt if necessary.
- Serve hot in soup bowl with some fresh bread. You can garnish the soup by drizzle some cream and sprinkle some parsley on top.
I hope you will like this recipe too! If you cannot finish in one go, you can always freeze it and enjoy it another day.