Creamy Autumn Classic from the Fire
When the wind blows outside and the days get shorter, there's hardly anything more comforting than a steaming bowl of pumpkin soup. Creamy, aromatic, and wonderfully warming – perfect for autumn and Halloween.
In a Dutch oven, the soup turns out particularly intense, as the cast iron optimally stores heat and ensures even cooking. Of course, the recipe also works in a normal pot – but cooked over a fire, it gets a very special aroma.
Ingredients (for approx. 4–6 servings)
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1 kg Hokkaido pumpkin (or butternut)
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2 onions
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1 clove of garlic
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2 tbsp olive oil or butter
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800 ml – 1 litre vegetable broth
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150–200 ml cream
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Salt & freshly ground pepper
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½ tsp nutmeg
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Optional: 1 pinch of chili or ginger
For serving:
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Chopped parsley
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Crispy fried bacon cubes
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Pumpkin seeds
Preparation
1️. Preparation
Remove seeds from the pumpkin (Hokkaido does not need to be peeled) and cut into small cubes.
Finely dice onions and garlic.
2️. Sautéing
Heat the Dutch oven from below.
Add oil or butter.
Sauté onions and garlic until translucent.
Add pumpkin cubes and roast for 5–8 minutes until light roasted aromas develop.
3️. Deglazing & Simmering
Pour in vegetable broth until the pumpkin is well covered.
Season with salt, pepper, nutmeg, and optional chili.
Close the lid and simmer over medium heat for approx. 25–30 minutes until the pumpkin is soft.
4️. Puréeing & Refining
Finely purée the soup with an immersion blender.
Stir in cream and bring to a quick boil again.
If necessary, add a little broth or water if the soup is too thick.
Season to taste.
Serving
Garnish with parsley, roasted pumpkin seeds, or crispy bacon cubes.
Serve with fresh farmhouse bread or baguette.
💡Tips
- A splash of orange juice makes the soup fruitier
- For a more exotic flavour, replace cream with coconut milk
- The soup tastes even more intense the next day
A big thank you to Hamburg Grill Authority for the inspiration!
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