The best pumpkin soup for Christmas

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Pumpkin soup is always a good idea, but this pumpkin soup is a very good idea. We think this is the best pumpkin soup you can make for Christmas. Serve as a side dish or as a starter, for example in small glasses. But as a meal soup it also works really well.

Ingredients

Meal soup for 4 persons or starter for 8 persons:

  • 1 medium butternut squash
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 200 ml fresh orange juice
  • 1 liter chicken stock (or vegetarian stock)
  • 200 ml cream
  • 3 pieces star anise
  • 1 cinnamon stick
  • 1 tablespoon olive oil
  • Salt pepper

For the garnish:

  • A few sprigs of rosemary
  • A few sprigs of sage
  • Handful of walnuts, chopped
  • Pinch of dried chili
  • Big splash of olive oil
  • Salty

Want to make pumpkin soup for Christmas? Then this is a super festive variant. We once came across the recipe in the booklet ‘ Cooking Adventure ‘ by Jonnie Boer and Thérèse Boer. And when Jonnie makes pumpkin soup, you know it’s rock solid. This is the most delicious pumpkin soup there is, if you ask us.

Special: Jonnie uses whole star anise and a cinnamon stick for his recipe, which he purees together with the soup. It may sound a bit crazy, but it really works.

We came up with a tasty topping ourselves of fragrant herb oil with crispy thyme, sage and walnuts. Tip: It’s the same topping we made for our Christmas toast , so take advantage and just make them both.

Make it vegan!

You can also make this pumpkin soup vegan very well. Then replace the cream with vegan cream, for example that of Oatly .

Pumpkin soup for Christmas

Pumpkin soup for Christmas

Peel the pumpkin, remove the pumpkin seeds and cut it into equal cubes.

Fry the onion and garlic in a large pan with the olive oil over a low heat for about five minutes, until they are soft. Add the pumpkin cubes and let it cook for a few minutes. Then pour the stock and cream over the vegetables. Bring to the boil, reduce the heat and let the soup simmer for about 15 minutes, until the pumpkin is tender (test with a knife).

In the meantime, prepare the topping (see below).

When the pumpkin is cooked, add the star anise and the cinnamon stick (yes, completely!) and puree the soup with an immersion blender or in a blender.

Then pour the soup through a sieve back into the pan. Finally, stir the orange juice into the soup, taste and… fall into a swoon.

Season the soup with salt and pepper if necessary.

For the topping

Heat the oil in a pan and briefly fry the sage and rosemary leaves until they are crispy. Let them drain on kitchen paper. Then add the chopped walnuts to the oil. Remove them from the oil, drain and sprinkle the herbs and nuts with a little salt.

Serve the pumpkin soup with the crunchy herbs and walnuts and drizzle some of the herb oil over it.

Et voilà: delicious, festive pumpkin soup for Christmas!


Source: Culy by culy.nl
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