Recipe for: Pumpkin Soup with Ginger (for Halloween) - photo 1
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Recipe for: Pumpkin Soup with Ginger (for Halloween)

Spicy Soups halloween 60 min Medium 0 views ~19.22 PLN * - (0)
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Description

Velvety pumpkin cream soup with fresh ginger and apple - perfect for autumn and Halloween evenings. This is a Polish seasonal suggestion: roasted pumpkin brings out sweetness, ginger and apple add fresh spiciness and acidity, while butter and cream provide a creamy texture. Served with toasted pumpkin seeds and crispy rye bread croutons, it creates a contrast of textures and colors (intense orange from the herbs and seeds). You can serve the soup as an appetizer at a Halloween party or as a main dish with a slice of whole grain bread. Flavor notes: sweetness of roasted pumpkin, spiciness of ginger, slight acidity of apple, delicate hint of nutmeg, and a creamy-buttery base. Appearance: thick, glossy consistency, sprinkled with dark pumpkin seeds and green herbs, creating a striking contrast on the plate.

Ingredients Used

Ingredients (15)

Servings:
4
  • Pumpkin 1200 g
  • Onion 1 pcs (~150 g)
  • Garlic 3 clove (~15 g)
  • Carrot 1.9 pcs (~150 g)
  • Apple 0.8 pcs (~150 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Vegetable broth 800 ml
  • 18% cream 120 ml
  • 🌿 Spices
  • Ginger 25 g
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • Nutmeg 2 pinch (~1 g)
  • ✨ Optional
  • Pumpkin seed 40 g
  • Rye bread 100 g
💰 Estimated dish cost: ~19.22 PLN (4.81 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Baking pumpkin

1

Preheat the oven to 200°C (top-bottom). Wash the pumpkin, cut it in half, and remove the seeds with a spoon (keep the seeds for roasting). If you are using butternut squash, peel it with a knife and cut the flesh into cubes about 3 cm on each side. Arrange the pieces of pumpkin on a baking sheet with the skin side down (if using hokkaido, you can bake it with the skin). Drizzle with 1 tablespoon of rapeseed oil and lightly salt. Bake for 30-35 minutes, until the flesh is soft — you can check this by inserting a fork: it should go in easily, and the edges should be slightly caramelized.

Ingredients: Pumpkin, Rapeseed oil, Salt
Use a baking tray lined with parchment paper or lightly greased with oil. If you want a more intense flavor, bake for an additional 5-10 minutes until the edges are lightly browned. Do not bake for too short a time — undercooked pumpkin will result in a watery soup.

Preparation of the remaining vegetables

2

Peel and dice the onion into small cubes. Peel the carrot and cut it into slices or half-slices. Peel the apple (optional), remove the core, and cut it into larger cubes. Peel the garlic and finely chop it, peel the ginger thinly with a knife and grate it on a fine grater or chop it finely.

Ingredients: Onion, Carrot, Apple, Garlic, Ginger
Use a sharp knife and a cutting board. If you have a food processor, you can chop the onion faster, but make sure the pieces are even for uniform frying.

Basic sauce

3

In a large pot (with a capacity of at least 3 l), heat the butter over medium heat. Add the chopped onion and sauté for 6-8 minutes until it becomes translucent and slightly golden (do not let it brown excessively). Add the carrot and sauté for another 4 minutes, stirring. Add the garlic and ginger, sauté briefly — 30-40 seconds, until fragrant. Then add the chopped apple, mix, and sauté for 1-2 minutes.

Ingredients: Butter, Onion, Carrot, Garlic, Ginger, Apple
Use a pot with a thick bottom, preferably 20-24 cm in diameter. A wooden spoon or silicone spatula will prevent sticking. Monitor the temperature — the onion should become translucent, not burnt.

Adding pumpkin and cooking

4

Remove the baked pumpkin from the oven. If you baked it with the skin and are using hokkaido, you can leave the skin on; if not, separate the flesh from the skin with a fork. Add the pumpkin flesh to the pot with the sautéed vegetables. Pour in warm vegetable broth so that the liquid covers the ingredients (use 800 ml). Bring to a boil over medium heat, then reduce the heat and simmer for 12-15 minutes, until the carrot and apple are soft and the flavors have melded together.

Ingredients: Pumpkin, Vegetable broth
If the broth has cooled, heat it up before adding — this will help achieve a smooth consistency when blending. Simmering will prevent the flavors from separating.

Blending

5

Turn off the heat and let the soup sit for 2 minutes so it's not boiling. Using an immersion blender (preferably) or a countertop blender, blend the soup in batches until smooth. Blend until the soup is silky smooth and lump-free — this will take 1-3 minutes depending on the power of the blender. If the soup is too thick, add 50-150 ml of hot broth to achieve the desired consistency.

Ingredients: Vegetable broth
Use an immersion blender, holding it steady and immersing it to the bottom of the bowl to avoid splattering hot soup. If you are using a countertop blender, blend carefully, opening the lid or covering it with a cloth to allow steam to escape.

Seasoning and whitening

6

Place the pot back on low heat. Add the 18% cream (120 g) in batches, stirring with a whisk or spoon to achieve a creamy consistency. Add nutmeg (1 g), salt (5 g), and black pepper (2 g). Taste and adjust seasoning with more salt or pepper if needed. Cook for 2-3 minutes on very low heat, making sure it doesn't boil to prevent the cream from curdling.

Ingredients: 18% cream, Nutmeg, Salt, Black pepper
Use a metal or silicone spoon. Add the cream slowly, stirring to achieve a smooth consistency. If you prefer a vegan version, replace the cream with coconut milk or plant-based yogurt.

Toasting seeds and preparing croutons

7

In a dry pan, toast the pumpkin seeds (40 g) for 3-4 minutes over medium heat, until they start to pop and smell more fragrant — stir frequently to prevent burning. In another pan, sauté the rye bread cubes (100 g) in 1 tablespoon of butter or 1 tablespoon of oil for 5-7 minutes, until golden and crispy.

Ingredients: pumpkin seed, rye bread, Butter, Rapeseed oil
Use a flat pan with a diameter of 24-28 cm. Heat the pan well before adding the seeds, and turn the bread to brown it evenly. Additionally, you can add a teaspoon of salt to the seeds before the end of roasting.

Serving

8

Pour the soup into deep plates. In the center of the plate, make a small "spiral" with cream (optional) or drizzle with a bit of rapeseed oil. Sprinkle with toasted pumpkin seeds and add a few rye bread croutons. Serve hot, immediately after preparation.

Ingredients: 18% cream, pumpkin seed, rye bread, Rapeseed oil
For decoration, use a small spoon or a bottle with a narrower spout to precisely spread the cream/Nou. Additionally, you can add fresh parsley or thyme for a color contrast.

Fun Fact

💡

In many regions of Europe, pumpkin was used not only in the kitchen but also as animal feed. Today, pumpkin has become a symbol of autumn and Halloween — its orange color fits perfectly into festive decorations.

Best for

halloween jesienny obiad kolacja dla gości

Tips

🍽️ Serving

Serve the soup very hot in deep plates. Roasted pumpkin seeds and crispy croutons are perfect for serving. For a more refined version, add a spoonful of sour cream and a few drops of herb oil, along with fresh thyme. A light white wine or cider pairs well with the soup.

🥡 Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. For freezing: without cream, in an airtight container for up to 3 months. After thawing, heat slowly and season with fresh cream or milk before serving.

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