Hokkaido Kürbiscremesuppe Rezept

Hey, my fellow foodies! Today, I have a delightful recipe for all you pumpkin lovers out there - Kürbiscremesuppe, also known as pumpkin cream soup. This soup is a perfect dish for the fall season and will undoubtedly warm you up on a chilly evening. So, let’s get started!

Kürbiscremesuppe Recipe #1

Ingredients:

• 1 small pumpkin
• 1 onion
• 1 garlic clove
• 2 tablespoons of olive oil
• 500 ml of vegetable broth
• 100 ml of cream
• 1 teaspoon of cumin
• Salt and pepper to taste

Instructions:

1. Peel the pumpkin and cut it into small cubes, chop the onion and the garlic.
2. Take a pot and heat the olive oil, then sauté the onion until it gets transparent.
3. Add the garlic clove and the pumpkin cubes, and fry until everything is well combined.
4. Now add the vegetable broth, cumin, salt, and pepper and bring everything to a boil.
5. Let it simmer for 20 minutes until everything is soft.
6. Blend everything with a hand blender until it gets creamy, and then add the cream.
7. Simmer everything for another 5 minutes, and your soup is ready.

How to Prepare:

This soup is relatively easy to make, and it doesn’t take much time. Be sure to cut the pumpkin into small cubes so that it cooks quickly and evenly. Also, make sure to blend everything very well to get a creamy consistency. Enjoy it with some freshly baked bread or some crispy croutons. It’s perfect for a cozy dinner at home.

Preparation Time:

Preparation time for this soup is around 30 minutes, and it serves around four people.

Servings:

This recipe serves four people.

Nutrition Facts:

The nutrition value per servings is as follows:

• Calories: 177
• Protein: 3g
• Fat: 13g
• Carbohydrates: 14g
• Sugar: 8g
• Sodium: 841mg

Tips:

If you want to make it spicier, add some chili flakes or fresh chili. If you prefer sweeter flavors, you can add honey or maple syrup.

FAQs:

Q: Is it okay to use canned pumpkin?
A: Yes, you can use canned pumpkin. But, if you want a better flavor, use fresh pumpkin.

Kürbiscremesuppe Recipe #2

Ingredients:

• 1 onion
• 500g of pumpkin
• 2 potatoes
• 1 tablespoon of butter
• 500 ml of vegetable broth
• 125 ml of cream
• Salt and pepper to taste

Instructions:

1. Cut the onion, pumpkin, and potatoes into small cubes.
2. Melt the butter in a pot and sauté the onion until it gets transparent.
3. Add the pumpkin and potato cubes and fry everything for a few minutes.
4. Add the vegetable broth and bring everything to a boil.
5. Cook everything for about 20 minutes until everything is cooked through.
6. Now blend everything with a hand blender until it becomes a creamy soup.
7. Add the cream, salt, and pepper to taste.
8. Simmer everything for a few more minutes, and the soup is now ready to be served.

How to Prepare:

This pumpkin cream soup is perfect for a cozy night in. The preparation time is around 30 minutes, and it serves approximately four people. It’s easy to prepare, and it goes perfectly with some freshly baked bread. Enjoy!

Preparation Time:

The preparation time for this soup is around 30 minutes, and it makes about four servings.

Servings:

This soup serves about four people.

Nutrition Facts:

The nutrition value per serving is as follows:

• Calories: 183
• Protein: 4g
• Fat: 9g
• Carbohydrates: 23g
• Sugar: 10g
• Sodium: 899mg

Tips:

If you want a creamy texture, add more cream. You can also add some bacon bits or croutons for some added texture.

FAQs:

Q: Can I use butternut squash instead of pumpkin?
A: Yes, you can use butternut squash instead of pumpkin. It will give a similar taste and texture to the soup.

Kürbiscremesuppe Recipe #3

Ingredients:

• 1 small pumpkin
• 1 onion
• 1 garlic clove
• 2 tablespoons of olive oil
• 500 ml of vegetable broth
• 100 ml of cream
• 1 teaspoon of cumin
• 4 tablespoons of hazelnuts, chopped and roasted
• Salt and pepper to taste

Instructions:

1. Peel the pumpkin and cut it into small cubes, chop the onion and the garlic.
2. Take a pot and heat the olive oil, then sauté the onion until it gets transparent.
3. Add the garlic clove and the pumpkin cubes and fry until everything is well combined.
4. Now add the vegetable broth, cumin, salt, and pepper and bring everything to a boil.
5. Let it simmer for 20 minutes until everything is soft.
6. Blend everything with a hand blender until it gets creamy, and then add the cream.
7. Simmer everything for another 5 minutes, and your soup is ready.
8. Serve the soup in a bowl and sprinkle some chopped hazelnuts on top.

How to Prepare:

This soup is perfect when you want to impress your guests. The roasted hazelnuts give a unique flavor and texture to the soup, which is incredibly delicious. This soup is also easy to prepare and serves approximately four people.

Preparation Time:

The preparation time for this soup is around 30 minutes, and it serves approximately four people.

Servings:

This recipe serves approximately four people.

Nutrition Facts:

The nutrition value per serving is as follows:

• Calories: 197
• Protein: 4g
• Fat: 16g
• Carbohydrates: 11g
• Sugar: 7g
• Sodium: 832mg

Tips:

To roast the hazelnuts, heat a frying pan over medium heat and add the chopped hazelnuts. Stir frequently to prevent them from burning and roast until they are golden brown. Be sure to cool them down before adding them to the soup.

FAQs:

Q: Can I use other nuts instead of hazelnuts?
A: Yes, you can use other nuts like almonds or walnuts. But, hazelnuts give a unique flavor to the soup.

Kürbiscremesuppe Recipe #4

Ingredients:

• 1 small pumpkin
• 1 onion
• 1 garlic clove
• 2 tablespoons of olive oil
• 500 ml of vegetable broth
• 100 ml of cream
• 1 teaspoon of cumin
• 2 sweet potatoes, diced
• Salt and pepper to taste

Instructions:

1. Peel the pumpkin and cut it into small cubes, chop the onion and the garlic.
2. Take a pot and heat the olive oil, then sauté the onion until it gets transparent.
3. Add the garlic clove, the pumpkin cubes, and the sweet potato cubes and fry until everything is well combined.
4. Now add the vegetable broth, cumin, salt, and pepper and bring everything to a boil.
5. Let it simmer for 20 minutes until everything is soft.
6. Blend everything with a hand blender until it gets creamy, and then add the cream.
7. Simmer everything for another 5 minutes, and your soup is ready.

How to Prepare:

This soup is an excellent autumn dish and goes incredibly well with some fresh bread. The addition of sweet potatoes gives a unique taste to the soup, which blends beautifully with the pumpkin’s flavor. This recipe serves around four people and takes approximately 30 minutes to prepare.

Preparation Time:

The preparation time for this soup is around 30 minutes, and it serves approximately four people.

Servings:

This recipe serves around four people.

Nutrition Facts:

The nutrition value per serving is as follows:

• Calories: 202
• Protein: 4g
• Fat: 14g
• Carbohydrates: 16g
• Sugar: 7g
• Sodium: 854mg

Tips:

You can also add some grated ginger to the soup to give it a more intense taste.

FAQs:

Q: Can I use other vegetables?
A: Yes, you can use other vegetables like carrots or turnips. But, sweet potatoes give a unique taste to the soup.

I hope these recipes will get you into the fall mood and satisfy your cravings for a hearty soup. Let me know which of these Kürbiscremesuppe recipes you tried and how it turned out in the comments below. Happy cooking!