Sobald im Herbst die Kürbiszeit beginnt, muss ich mich jedes Jahr auf’s Neue recht schnell fragen: Wie viel Kürbis kann der Mensch eigentlich essen, ohne orange zu werden? Ich glaube, es ist – nicht wie etwa bei Möhren – harmlos, denn obwohl ich dann gefühlt alle zwei Tage eine Schale Kürbissuppe, ein Teller Kürbisrisotto oder einen Salat mit Kürbisspalten verdrücke, sehe ich noch recht normal aus.
As far as pumpkin soup is concerned, I already tried various recipes, but still like the traditional version with a clear pumpkin taste most. Seasoned with a bit of ginger and sprinkled with a few roasted pumpkinseeds, I don’t think there is another meal that fits my needs after a long working day more – not only in Fall, but also in late summer, winter and early spring thanks to the type „Hokkaido“.
For two servings
1 onion
1 garlic clove
1 piece ginger (approx. 1×1 cm)
600 g Hokkaido
Olive oil
200 ml vegetable broth
Salt and Pepper
50 ml milk (optionally cream)
1-2 teaspoons lemon juice
Some sprigs thyme
A handful pumpkinseeds
Peel and cut in small cubes onion, garlic and ginger. Wash and core Hokkaido, cut in small pieces.
In a medium-sized pot, heat olive oil, add onion, garlic and ginger and sauté from all sides. Add pumpkin, sauté for about a minute from all sides and glaze with broth. Cook for about 15 minutes, purée soup with a blender and season with salt and pepper to taste.
Stir in milk (or cream) and lemon juice. Remove thyme from the sprigs and add to the soup.
In a small pan without fat, roast pumpkin seeds from all sides, sprinkle over the soup to serve.
