Lola’s Kitchen: Pumpkin Soup Recipe

January 27, 2017 Lola's Kitchen 26

LolaKitchen

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.

Pumpkin-Soup-close-up

Ingredients

Pumpkin-Soup-Package

  • 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.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Enjoy your soup!

Pictures

Pumpkin

Baking-the-pumpkin-and-carrots

Pumpkin-Soup

Variation Tips

  • 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.

Pumpkin-Soup-close-up-white-bowl

Do you like pumpkin soup? What’s your favorite type of soup?

26 Responses to “Lola’s Kitchen: Pumpkin Soup Recipe”

  1. Kristen @ Metaphors and Moonlight

    That’s the most perfect looking squash I’ve ever seen in my life! Maybe I’m just not as familiar with that type of squash as with other vegetables? It just looks fake lol. Sounds like a good recipe though! I’ve never been one to eat a lot of soup, but I feel like I’d probably like this.

    • Lola

      We usually have pretty nice squash here, but this one just looked perfect, so I had to take a picture of it. It wasn’t fake, we ate it ;). I never have been a soup person either, but I am slowly developing a taste for it and this one was really good.

    • Lola

      I was a bit surprised when I saw the ingredients at first, but also curious. It’s a great soup. I want to make it again soon.

    • Lola

      You have to start with simple things :). A few years ago baking eggs was the only thing I could do as well. But this soup is pretty easy. I hardly ever make soup, so that is saying sometimes that this one succeeded on the first try.

    • Lola

      Most pumpkin soups seem to include coconut, I actually liked that this soup didn’t, but I think it would be great with coconut milk as well. I also love everything pumpkin 🙂

    • Lola

      I really like Chinese tomato soups, there is this brand here that sells one that’s really good. But pumpkin soup is a close second.

    • Lola

      Yes it was really neat to find this soup kit. It was so handy to have the exact right amount of each ingredient. It was a good soup.

  2. Wattle

    I love pumpkin soup! We make it a lot, ours only has 5 ingredients in it and I’m always hesitant to be adventurous with the recipe, because I’ve never eaten a pumpkin soup outside of home that compares 🙁 I always use butternut pumpkin too (we don’t call them squash here and I’m forever confusing my American friends when I talk about pumpkin lol) it seems to be the best for soup.

    I might give this one a go though, I love ginger and it has never occurred to me they’d go well together! And I’m so intrigued by the addition of orange and apple.

    Thank you for sharing 🙂
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    • Lola

      I do the same I always call the thing pumpkin as here we call them literally translated pumpkin and bottle pumpkin, but it’s often shortened to just pumpkin. So I always call it pumpkin and then realize it should be squash. They are great for soups.

      I really like how at first glance the combination of ingredients seemed a bit strange, but the flavors go so well together. And the addition of orange and apple is great.

    • Lola

      This was the first time I saw them here, but it’s so handy! And the apple and orange really add some nice flavor to this dish. Yum! Let me know how it goes if you give this a try :). It was such a good recipe that I wanted to share it with you all.

    • Lola

      If you don’t eat pumpkin or squash, it makes sense this isn’t for you. I like tomato soup or vegetable soups. I never have had potato soup, that sounds interesting.

    • Lola

      There I go again making a wrong translation. I always do that with pumpkin. Here we call them bottle pumpkins and I always translate it wrong. I really like this soup, it’s so good!
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    • Lola

      I also like cooking with squash, this was only the second time I tried it as soup, I really like it as soup :).

    • Lola

      They only started selling this soup kit a half year or so ago. I only have tried out this one so far as I like Pumpkin the most form the flavors they had. The soup kits are neat as you have the exact right amount of ingredients, but you can also make it without a soup kit :).

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