Ankarsrum Pumpkin Soup
Warm up your autumn with a comforting bowl of creamy pumpkin soup, made effortlessly with the power of your Ankarsrum mixer. This seasonal delight combines the rich, earthy flavors of roasted pumpkin with a blend of aromatic spices, perfect for cozy evenings or festive gatherings. Using Ankarsrum’s versatile attachments, you’ll streamline the prep, ensuring a smooth, velvety texture that highlights the natural sweetness of pumpkin. Whether you're pairing it with crusty bread or serving as a starter, this pumpkin soup is a quick, nourishing meal that's sure to become a fall favorite.
Ankarsrum Pumpkin Soup
Rated 5.0 stars by 1 users
Category
Dinner
Servings
4
Prep Time
15 minutes
Cook Time
15-20 minutes
Creamy, comforting, and packed with autumn flavor, this pumpkin soup is as easy to make as it is delicious—thanks to the Ankarsrum mixer. Perfect for warming up on a chilly day!
Author:Kastina
Ingredients
- 600 g mild pumpkin, ex butternut (approx. Pumpkin)
- 1 leek
- 50 g ginger, fresh
- 2 tbsp turmeric, fresh
- 2 cloves garlic
- 2 tbsp rapeseed oil
- 240 g cooked chickpeas
- 400 ml coconut cream
- 700 ml vegetable broth
- ½ tbsp salt
- ½-2 tsp cayenne pepper
Directions
- Peel and cut the pumpkin into smaller pieces. Boil in salted water for about 15 minutes, until the pumpkin is soft, and set aside.
- Finely chop the onion. Peel and finely chop the ginger, turmeric and garlic.
- Pour the oil into a saucepan, turn on medium heat and fry the ginger, turmeric and onion for a few minutes.
- Add pumpkin, drained chickpeas, coconut cream and vegetable broth, simmer for 10-15 minutes.
- Taste with salt and cayenne pepper.
- Assemble the assistant with the blender.
- Pour the soup into the blender and mix smoothly. Dilute with hot water if the soup becomes too thick.
- Roast the pumpkin seeds in a dry pan with salt and cayenne pepper. Sprinkle over the soup