Some soups are just… soup. And then there's this creamy fairytale pumpkin situation. Cozy. A little sweet. Like a sparkling autumn day, fairy-dusted and golden, served up in a bowl. Plus, it's made from the prettiest squash in the patch.
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Last Tuesday, like every Tuesday, we got our organic produce box. I held my breath. Was this the week?
Yes. YES it was.
Tucked between a bag of spinach and some tiny apples sat the prettiest quarter-piece of fairytale pumpkin. My face was beaming!
Once pumpkin season kicks in, we get this same quarter-piece delivered about once a month. And just like that, this creamy fairytale pumpkin soup became our go-to. Quick, cozy, perfect for grey-sky days. Plus: built-in daydreams of sparkles and tiny fairies floating around.
Fun to Know
You might know this dreamy pumpkin variety as Musquée de Provence or nutmeg squash, but "fairytale pumpkin" is the name that makes my heart sing. Doesn't it sound like it belongs in a storybook?
What Makes Fairytale Pumpkin so Special
The flavor is soft, floral, a little like walking through a wildflower meadow in early autumn. It's subtle but memorable - and somehow elegant. If I had to choose just one winter squash forever, it would be this one. Pretty looks, charming personality.
You can get some background information on this pumpkin variety over at Home for the Harvest, including growing tips, if you're interested.
Ingredients & How to Make the Soup
The star here is, of course, our fairytale pumpkin. Then we add potatoes for creaminess, blend it all with coconut milk and veggie broth, after starting with a base of onion + curry powder sautéed in oil.
You pick: a mild curry to let the squash shine, or a spicy one for extra oomph.
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🍽 Recipe
Creamy Fairytale Pumpkin Soup (vegan)
Equipment
Ingredients
Soup
- 1 kg fairytale pumpkin
- 5 medium-sized potatoes
- 1 red onion, peeled and chopped
- 3 tablespoons of canola oil or another neutral oil (coconut oil also works)
- 3 scant teaspoons of curry powder (mild or spicy work both)
- 1 liter vegetable broth
- 400 ml coconut milk
- Salt
- Pepper
Optional Toppings/Additions
- Pumpkin seed oil
- Pumpkin seeds
- Bread
Instructions
- Peel and dice the fairytale pumpkin. (A little tip: I cut it into pieces first, then cut the peel off each piece-I find this to be the easiest way!)
- Peel and dice the potatoes.
- In a large pot, sauté the chopped onion with canola oil until it's translucent. Don't let it brown!
- Briefly sauté the curry powder with the onions for a few seconds until fragrant.
- Add the diced pumpkin and potatoes to the pot. Pour in the broth and coconut milk. Bring the soup to a boil, then reduce the heat and simmer, covered, for 20 minutes, or until the vegetables are soft.
- Puree the soup with an immersion blender until smooth, and season to taste with salt and pepper.
- Optional: Serve garnished with pumpkin seeds and a few drops of pumpkin seed oil. A slice of crusty bread is the perfect companion!
I'm always curious. How did it go? Tried this creamy fairytale pumpkin soup? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win or a lesson learned.
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Wishing you planty of fairytale delights,
Ramona
♥
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