Spicy Pumpkin Soup

6 servings

90 minutes

Spicy pumpkin soup is a delicate blend of sweet pumpkin, caramelized onions, and aromatic spices that creates a rich, velvety flavor. The dish is believed to originate from China, where spices are traditionally used to impart deep flavor nuances. The creamy texture achieved through cream and egg yolks makes this soup particularly warming and cozy. Nutmeg and ginger add a subtle spiciness that perfectly complements the natural sweetness of the pumpkin. This soup is ideal for an autumn dinner or as an elegant dish for a festive table setting. It is served hot with croutons or crispy bacon to enhance its rich taste. Due to its ease of preparation and simple ingredients, it becomes a versatile choice for lovers of refined yet easy-to-make dishes.

Energy value per serving

• Calories: 390.4
• Proteins: 12.3g
• Fats: 26.3g
• Carbohydrates: 31.5g

Ingredients

• Pumpkin: 1.5 kg
• Butter: 100 g
• Chicken egg: 2 pc
• Onion: 2 pc
• Cream 25%: 200 ml
• Chicken broth: 1.5 l
• Sugar: 2 tbsp
• Nutmeg: pinch
• Ground ginger: 0.5 tsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel all the vegetables, remove the seeds from the pumpkin, cut it into cubes, and slice the onion into rings.

   Required ingredients:

   • Pumpkin: 1.5 kg
   • Onion: 2 pieces

2. Heat the oil in the pot where the soup will be cooked. Add the onion and sauté on low heat, stirring, for 5 minutes until the onion is soft, add sugar and sauté for another 5 minutes until the onion is caramelized (golden). You can increase the heat to coat the onion with a sugar crust. Be sure to stir, or it may burn.

   Required ingredients:

   • Butter: 100 g
   • Onion: 2 pieces
   • Sugar: 2 tablespoons

3. Add pumpkin (pumpkin and carrot), and simmer everything together for 5-10 minutes on low heat.

   Required ingredients:

   • Pumpkin: 1.5 kg

4. Pour in the broth (remember that the broth cube is already salty) until it covers the vegetables by 1-2 cm, leaving the rest. Bring to a boil, reduce the heat, and cook for 45 minutes (until the vegetables are very soft). Remove the pot from the heat and let it cool slightly with the lid open (5-10 minutes). Then blend everything. Gradually add cream to reach the desired soup consistency. If the soup is still thick after the cream, you can add the remaining broth or warm water.

   Required ingredients:

   • Chicken broth: 1.5 l
   • Cream 25%: 200 ml

5. Add 2 egg yolks to the ready soup and blend again (the yolks are raw).

   Required ingredients:

   • Chicken egg: 2 pieces

6. Add salt and pepper to taste. Add a pinch of nutmeg and ginger.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Nutmeg:  pinch
   • Ground ginger: 0.5 teaspoon

7. Serve warm. You can add croutons, fried bacon, parmesan, and peeled pumpkin seeds.