Healthy full-flavored Squash Soup
Traditional Squash Soup
This tasty and creamy pumpkin soup impresses with its full and hearty flavor and the classic spice components of cinnamon, clove and nutmeg. Simply deliciously fallish!
A different pumpkin time
Since I’m here in Texas, it’s been kind of strange to continue some traditions. For example, cook pumpkin soup.
In Germany it was very easy – from September / October the days got cooler and foggy, it got uncomfortable outside.
The trees changed their color and you’re cosy up yourself inside with the warming pumpkin soup. Because fall and squash soup simply belong together.
Quite different here in Texas. At the beginning of October, you sit outside in shorts at 30 degrees and it’s like a summer day in Germany in mid-July. Why am I supposed to make soup? Of course, because it tastes great, is healthy and simply belongs there!
You can’t ignore the whole variety of pumpkins here in the USA! Just have a look at my gallery, I photographed a few beauties.
I always cook a huge pot of this full-bodied pumpkin soup and freeze it in portions. So I always have a delicious bowl of soup in stock!
Red Kuri Squash is one of my favorite ones! You do not need to peel it, the skin is hard but so thin and edible once cooked. It has smooth flesh with a rich, sweet flavor.
Make a perfect healthy, full-flavored Squash Soup
Follow these hints to make the best out of the recipe and enjoy your very own traditional pumpkin soup.
I prefer to use organic ginger because I can leave the peel on. Conventional ginger is mostly contaminated with pesticides.
But because most of the ingredients are right under the peel, I don’t want to peel the ginger.
If you don’t use organic ginger, I recommend removing the peel. Don’t use a knife, better use a teaspoon instead. Just take a teaspoon and scrape off the peel with the edge. It’s super easy, and you cut less of the ginger than you would with a knife.
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