savoury delights soups

showery weather soup: quick & dirty!

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We are back in Germany!

It’s October now & suddenly it’s rainy, cold, stormy – sometimes the sun reappears resulting in some warming feeling … but then suddenly the temperature drops again … & raindrops keep falling on your head. That’s exactly the time for a hot soup keeping you warm & comfortable!

I remembered my very first approaches to create creamy pumpkin soup … so here’s the recipe for 4 small bowls of soft deliciousness!

… & it was a really quick affair!

Let’s start …

… w/ the ingredients:

We need:

  • pumpkin puree (canned!)
  • whipping cream
  • desiccated coconut flakes
  • bacon
  • onion
  • carrot
  • ground ginger
  • ground coriander
  • ground sweet paprika
  • salt & pepper
  • pumpkin seed oil.

I used canned pumpkin puree … it comes from the baby food shelves in my trusted food store. It’s organic & contains nothing but pumpkin puree – no salt, no spices, no preservatives, no additives, no whatever … Each little jar contains 125 gr which is ok for a starter soup bowl. (You may remember that I told you before that canned pumpkin puree is not common in Germany.)

Okay … nobody will stop you if you lay your hands on a pumpkin (e. g. a Hokkaido), cut it into pieces, remove the seeds & bake it in your oven for about 30 min. Afterwards you can easily mash it to create your own homemade pumpkin puree!

So now back to the soup: we chop the onion, the carrot & the bacon & fry it in a pan for about 10 min (w/ some oil for frying).

In the meantime we mix the pumpkin puree w/ the whipping cream, the desiccated coconut flakes & the spices.

We start heating the mix & add the fried mess aka onion, carrot & bacon.

Be careful:
The pumpkin mix tends to bubble & splash – so stir permamently.

You don’t need any lengthy cooking: the pumpkin puree is ready out of the can & the rest is fried … Only heat it up!

Distribute to 4 bowls … & add a splash of dark pumpkin seed oil to each bowl!

Serve immediately!

This hot soup will not only rewarm you by its temperature, the spices will give you a nice inner feeling of cosiness for the next hours …

The onion & the carrot as well as the bacon will be tender, but remain as they are… bits! If you like a totally „smooth“ soup you may reach for a handheld blender & puree the soup. (I admit that I prefer any creamy soup having some bits staying…)


showery weather soup: quick & dirty!
Prep Time10 minutes
Cook Time15 minutes
Servings: 4 (small bowls)
  • 500 g pumpkin puree (canned – 4 jars à 125 g)
  • 1 onion (medium size or 3-4 spring onions)
  • 1 carrot (rather large)
  • 20 g bacon
  • 2 tbsp desiccated coconut flakes
  • 3 tbsp whipping cream (mixed w/ the coconut to emulate coconut milk)
  • 1/2 tsp ground ginger
  • 1/2 tsp ground sweet paprika
  • 1/2 tsp ground coriander
  • 1 tbsp oil (e. g. peanut oil – for frying)
  • 1 tbsp pumpkin seed oil (for frying)
  • 4-5 tbsp whipping cream (for the soup)
  • salt & pepper
  • some pumpkin seed oil for serving
how to:
  • Chop the onion, the carrot & the bacon.
  • Add the oil reserved for frying to a pan & add chopped onion, carrot & bacon.
  • Add pumpkin seed oil.
  • Add salt & pepper.
  • Fry for about 10 min until tender – stir constantly.
  • Add the spices & the coconut cream mix to the pumpkin puree.
  • Heat the pumpkin puree in a pot, but carefully: it tends to bubble & splash!
  • Add the contents of the pan & stir constantly.
  • Add salt & pepper until you feel it’s ok.
  • Add remaining whipping cream & stir.
  • Distribute the soup in bowls & add a splash of pumpkin seed oil on top.
  • Serve immediately.
It’s a nice starter for 4 people as well as a main soup dish for 2 (accompanied by some baguette w/ butter or so).
Desiccated coconut flakes mixed w/ whipping cream: This is a solution if you run out of coconut milk.
Sorry: no empirical data on storing leftovers in the fridge or freezing the soup available!