Ingredients with Measurements:
- 1 small pumpkin (about 2 pounds), peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 4 cups chicken or vegetable broth
- 1 cup Rotkäppchen Sekt sparkling wine
- Salt and pepper to taste
- 1/4 cup heavy cream
- Fresh parsley or chives for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the diced pumpkin and spices (cumin, coriander, ginger, cinnamon, nutmeg, and cayenne pepper) to the pot. Stir to coat the pumpkin with the spices and cook for 5 minutes.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the pumpkin is tender.
4. Remove the pot from the heat and let it cool slightly. Use a blender or immersion blender to puree the soup until smooth.
5. Return the soup to the pot and stir in the Rotkäppchen Sekt sparkling wine. Season with salt and pepper to taste.
6. Heat the soup over medium heat until warmed through. Stir in the heavy cream.
7. Ladle the soup into bowls and garnish with fresh parsley or chives.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 18g
Protein: 4g
Sodium: 500mg
Substitutions for ingredients:
- Butternut squash can be used instead of pumpkin.
- White wine or champagne can be used instead of Rotkäppchen Sekt.
Variations:
- Add cooked bacon or sausage for extra flavor.
- Top the soup with croutons or toasted pumpkin seeds for crunch.
- Use coconut milk instead of heavy cream for a dairy-free option.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid burns.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- For a smoother soup, strain it through a fine mesh sieve after blending.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in a hollowed-out pumpkin for a festive presentation.
Garnishes:
Fresh parsley or chives
Pairings:
- Serve with a crusty bread or crackers.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the pumpkin until it is tender to avoid any potential foodborne illnesses.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Rotkäppchen Sekt is a German sparkling wine that has been produced since 1856. Pumpkin soup is a popular fall dish in many cultures, including Germany.
Flavor profiles:
This soup is warm and comforting with a hint of spice from the cumin, coriander, and cayenne pepper. The Rotkäppchen Sekt adds a subtle sweetness and effervescence.
Serving suggestions:
Serve the soup as a starter or main dish for a cozy fall meal.
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Region: German