Pumpkin Soup Herbs
What are pumpkin soup herbs? what could be better than herbs in your pumpkin soup, in any soup for that matter. Without spices, pumpkin soup tastes flat. All soups, therefore, contain a stock cube or herb bag. To make the soup special or to make some flavors come out better, we use more or different herbs and spices in the soup. Below are a few herbs that you can use to make your pumpkin soup delicious. Don’t use them all at once, taste often so you know how much of each herb you’ve added, and what it does to your soup. Write them down if necessary, you may have found a great combination of pumpkin soup spices. A real family recipe!
So you can season pumpkin soup with different herbs. You can read which these are below with possible combinations. Go wild with herbs and spices, you will see that the pumpkin soup will taste surprisingly good. Use little by little but never too little. Dare to spice!
If you want to know which pumpkins there are and what you can do with them, read our blog: 10 types of pumpkins
Herbs In Pumpkin Soup
These are the herbs and spices that you can use in the pumpkin soup. Carefully choose a combination of herbs for your soup.
- Garlic
- Chili powder
- Basil
- Cinnamon
- Fennel seed
- Coriander
- cumin powder
- pepper
- salt
- Nutmeg
- Curry/curry (Is the same)
- (smoked) paprika powder
- Turmeric
- maggi plant or lovage
Pumpkin Soup Herbs With…
Then of course there are other seasonings that give the pumpkin soup taste but are not herbs.
- coconut milk
- onions
- santen (coconut cream)
- feta
- poppy seed
- orange
- olives
- cream
- apples
- pumpkin seeds
Pumpkin Soup Herb Combinations
If you find it exciting to come up with your own combination of herbs in the pumpkin soup, here are a few. These match well and you don’t have to think about it unless you don’t like an herb. Then you leave that out or you come up with another herb. There are a number of combinations, so plenty of choice. All combinations have a stock cube. We always use garden herb broth or vegetable broth, but that’s up to you!
1st combination:
- stock cubes
- garlic
- ginger, freshly scraped
- salt
- pepper
- vegetable stock
2nd combination:
- stock cubes
- smoked paprika powder
- garam masala
- garlic
- pepper
- salt
- turmeric
- ginger
- garden herb broth
3rd combination
- stock cubes
- cumin
- curry
- turmeric
- cayenne pepper
- nutmeg
- garden herb broth
4th combination
- stock cubes
- coriander
- salt
- pepper
- agave syrup
- chili powder or flakes
- garden herb broth
5th combination
- stock cubes
- garlic
- sage
- salt
- pepper
- vegetable stock
6th combination
- stock cubes
- garlic
- thyme
- lovage powder
- curry
Flavoring Pumpkin Soup
Pumpkin soup is not only flavored with herbs. There are plenty of options that ensure that your soup has just that little bit extra. You can fill this in yourself with all kinds of tasty toppings or preparations.
As I mentioned, you can also add other ingredients that are not herbs or spices.
Feta, for example, gives a creamy taste to the soup. Feta cubes are placed in the soup just before it is served. That also looks nice, those white cubes in the middle of your soup! Just like with olives, by the way. Also, cut into pieces and place in the middle of the soup before serving. Not too much because it can be very overpowering unless you like that again of course.
Santen, also called coconut cream, is also an ingredient that you can add when you want to make a delicious Indonesian pumpkin soup. Santen is added during preparation. What’s also nice: a little cream in the ready-made soup that is already in the bowl to finish it off. Also looks nice, so white curl in the soup when you are going to serve the soup. When you sprinkle little chopped coriander leaves over it, the picture is complete. Roasted pumpkin seeds also give a nice effect, sprinkled over the pumpkin soup, just before serving. A lust for the eye!
You see, I could go on and on with the ingredient list. The last thing I would like to say is: Taste! Taste in between, taste when it’s ready for half an hour. Then the herbs are withdrawn more and really taste when it has been in the fridge for a day if you have any left. So you can immediately taste the difference with fresh soup or day-old soup. You might want to make this pumpkin soup a day earlier from now on because the spices will then have come to taste delicious and fully.
