Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
This recipe is based ona soup kit I bought at my local grocery store, they sell these soup kits for pumpkin soup and after giving it a try I just had to share the recipe with you. The soup kit makes it really handy to make as you have all the ingredients t once, but you can also buy the ingredients separately and make this, so i thought I would translate this recipe so I could share it with you. This is one of the best pumpkin soups I’ve ever eaten. It has a light sour and sweet taste due to the orange juice that gets added and while I thought adding orange juice and apple to a soup sounded a bit strange at first it really works. This soup was such a good flavor. Most pumpkin soups I’ve tried so far used coconut milk as soup basis, but this one is made with water and bouillon cubes, no coconut milk. After making it the first time I quickly bought it again as I really like the taste of this soup. I don’t make a lot of soups as making soups feels daunting to me, but this soup went right on the first try.
This recipe is based on Albert Heijn their Pumpkin Soup kit.
- Squash – 1 medium sized squash
- Carrots – 2
- Apple – 1
- Orange – 1
- Shallots – 3
- Garlic – 3 cloves
- Ginger – 1 inch piece
- Vegetable Bouillon cubes – 2
- Salt – to taste
- Olive Oil
- Water – 1 liter/ 4 cups
I personally always use low salt bouillon cubes, so I needed to add a bit of extra salt to this soup, when you’re using. This soup serves about 3-4 people. I recommend serving it with french bread or another type of bread.
- First using a peeler remove the outer layer of the squash. Then slice it in two, remove the seeds and then slice and dice the squash into small squares. Rasp the outer layer of the carrots off and slice and dice these as well. Set aside.
- Cut the ginger, shallots and garlic into small pieces. Put some olive oil, the ginger, shallots and garlic into a big pan and bake it for about 3 minutes. Then add the squash and carrots and bake for another 5 minutes.
- In the meantime peel the apple and rasp it into tiny pieces or slice it into very small pieces. Press the orange to create orange juice. And boil a liter of water.
- Once the squash and carrot have baked for 5 minutes, add the water, bouillon cubes, orange juice and apple to the pan and let it boil softly for about 20 minutes. If serving with bread remember to pre-heat the oven and start baking the bread once the soup is almost done.
- Once the 20 minutes are over, use a kitchen skimmer to scoop about half of the squash pieces out of the pan, put in a small bowl and seta side. using a hand blender, blend the rest of the soup till there are no pieces left. Then put the squash pieces you just scooped out back into the pan.
- Enjoy your soup!
- Pumpkin soup without pieces. If you don’t like pieces of squash in your soup, don’t scoop any pieces out in step 5, but instead leave everything in the pan and blend.
- Coconut Pumpkin Soup. Replace one cup of water with a cup of coconut milk for a bit creamier soup.
- Pumpkin Soup with Cream. One of the variation tips on the original recipe recommended adding creme fraise or a mild cheese like ricotta.
- Pumpkin Soup with Fish or Meat. One of the variation tips on the original recipe recommended adding some salmon or smoked chicken to the this soup.
- Spicy Pumpkin Soup. Want your pumpkin soup to have a bit spiciness? Add some cayenne pepper or a hot pepper sliced in tiny pieces.