Pumpkin soup

Pumpkin soup is a mostly bound soup with pumpkin as the main ingredient. In variants, it is in many European countries and the United States, other parts of America and in Australia known.

Although pumpkin was used as " servants fare " and also as pig feed, was pumpkin soup at least since the 18th century, the bourgeois and aristocratic cuisine. In Krünitz ' Oeconomischer Encyclopadie different recipes are mentioned: a satisfying puree soup made ​​from boiled and mashed to a pulp pumpkin, milk, poppy seeds, millet and pepper, served with the pancakes, a finer with meat broth, parmesan and roasted parsley and a " pumpkin - Potage " made ​​in butter steamed pumpkin cubes with pepper, herbs, milk and boiled bread crusts, which is occupied at the end with toasted bread slices.

Pellegrino Artusi took in his standard work of Italian cuisine from 1891 a similar pumpkin soup, as already Krünitz described it: cooked in meat broth yellow squash, happens supplemented with broth and blond roux, with parmesan and croutons served. With good broth made ​​very refreshing, as he remarked. The "Pumpkin Potage " is similar to another recipe from a recent standard of Italian cuisine: Instead of milk broth and cream are used, other ingredients are potato cubes, onion and garlic, added back to toasted bread cubes and hard cheese ( Gruyère ).

In a cookbook from 1912, which is essentially valid until today the basic recipe, one against Krünitz something refined puree soup made ​​from boiled, passiertem pumpkin with milk, cinnamon, lemon zest, salt, sugar and butter, with a little roux or egg yolk is an example slightly bound.

Hering's Dictionary of Cuisine recorded two classic pumpkin soups - without flour Binding: as "Pumpkin Soup " ( potage de potiron ) a simple puree soup in broth cooked pumpkin, complemented with cream and garnished with croutons, as well as " pumpkin - orange soup " ( velouté de courge à l' orange) present in milk steamed pumpkin, mashed and seasoned with orange juice as a liquid, with curry, salt, lemon juice and Tabasco sauce, alloyed with cream and egg yolk.

Today there are numerous variations concerning especially the seasoning. The binding is usually only through the pureed pumpkin, possibly supported by cream or crème fraîche. As a complementary liquid usually serve vegetables, poultry or meat broth, possibly with white wine, wine vinegar or lemon juice. In addition to salt, pepper, sugar, cinnamon and curry today are also fresh ginger, coriander, nutmeg and chili consistently, even onions and garlic. From Styria, the custom of pumpkin soup comes with some pumpkin seed oil, which has a typical, intense flavor to round.

In Haiti, the Soup Joumou, a pumpkin soup with beef neck as a deposit, the traditional holiday court on January 1.