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
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
- Prep Time
- 15 minutes
- Cook Time
- 15-20 minutes
- Servings
- 4
- Category
Dinner
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
