Pumpkin soup from the Dutch oven
The various spices give the soup a special flavour
Gesamtzeit
1 hrs 0 min.
Zubereitungszeit
30 min.
Schwierigkeit
Simple
| 1 kg | pumpkin (preferably Hokkaido) |
| 4 | carrots |
| 5 | large floury potatoes |
| 2 | red onions |
| 200 ml | whipping cream |
| ¾ litre | vegetable stock |
| butter | |
| salt | |
| pepper | |
| turmeric | |
| coriander | |
| ginger | |
| chilli |
All Dutch Oven for Outdoor & at home
Do you look forward to the pumpkin season every autumn? Pumpkin can be prepared in so many different ways. A classic pumpkin recipe is definitely pumpkin soup. When the trees slowly lose their leaves and the sun shines through the colourful trees, it's the perfect time for pumpkin soup from the Dutch oven. Snuggled up in a warm blanket, you can spend lovely afternoons outside!
Preparation with briquettes Heat approx. 18-22 briquettes. Place 12-14 briquettes under the Dutch Oven and 6-8 briquettes on the lid.
Preparation
As you can leave the skin on the Hokkaido, wash it thoroughly. Cut the pumpkin in half and remove the seeds. Then cut it into small cubes.
Wash the carrots and potatoes, peel and dice them into small pieces like the pumpkin. Cut the onions into strips.
Once the Dutch oven is heated, add the butter to the pan. Fry the onions first and then add the pumpkin, carrots and potatoes.
Once everything is nicely browned, add the vegetable stock to the pan and season everything well.
Now close the lid and leave everything to simmer for around 30 minutes. Place the remaining briquettes on the lid.
Once the vegetables are cooked, take the Dutch oven off the briquettes and puree everything finely with a hand blender.
Now add the whipped cream and flavour the pumpkin soup from the Dutch oven.
The best way to serve pumpkin soup from the Dutch oven is with a delicious baguette or try our bread from the Dutch oven. You can also garnish the pumpkin soup with pumpkin seeds or parsley.
