Dutch Oven Pumpkin Soup

This Dutch oven pumpkin soup is a classic in Dutch oven and cast iron cooking. Slowly cooking pumpkin in a heavy Dutch oven creates a full, deep flavor that's difficult to match with conventional cookware. This recipe combines butternut squash and orange squash with onion, garlic, and spices like cumin, turmeric, curry, and ginger. The use of diced bacon and beef stock adds extra heartiness and balance to the soup.
Cooking in a Dutch oven is ideal for soups and stews because it distributes and retains heat evenly. This pumpkin soup from the Dutch oven can be prepared on the stovetop, kamado, or outdoor kitchen, making it suitable for both indoor and outdoor cooking. Thanks to the thick walls of cast iron, the ingredients caramelize slightly before cooking, enhancing the flavor of the pumpkin and herbs.
This Dutch oven recipe is perfect for anyone interested in slow cooking, outdoor cooking with cast iron, and hearty, nutritious soups. It's a versatile dish that fits perfectly with winter meals, comfort food, and cooking with seasonal vegetables.

Recipe: Pumpkin Soup from a Dutch Oven

Preparation time: 65–80 min.
Servings: 4–6
Ingredients: VH8L, VH8L+, VH9L

Ingredients

• 1 butternut squash
• 1 orange pumpkin
• 3 onions
• 3 cloves garlic
• 600 grams bacon cubes
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground curry powder
• 1 teaspoon ground ginger
• Black pepper to taste
• Salt to taste
• 4 bay leaves
• 1 liter water
• 1 beef bouillon cube
• Crème fraîche, to taste
• Parsley (fresh or dried), to taste
• Neutral oil (if needed)

Preparation

1. Wash the pumpkins, cut them in half, remove the seeds, and peel them. Cut the flesh into cubes of about 2 x 2 cm. Chop the onions and finely chop the garlic.
2. Place the Dutch oven over medium heat and gently fry the bacon cubes until golden brown and crispy. Remove the bacon from the pan, leaving the fat in the pan. Only add more oil if there is not enough fat left. Sauté the onions in the bacon fat until translucent and soft. Add the garlic and cook briefly without browning.
3. Add the pumpkin cubes and cook for 5 to 10 minutes. The pumpkins will gradually develop color and develop extra flavor thanks to the mixture in the Dutch oven.
4. Add the cumin, turmeric, curry powder, ginger, salt, pepper, and bay leaf. Crumble the stock cube into the pan and stir well.
5. Pour in the water and bring the soup to a boil. Reduce the heat, cover the Dutch oven, and simmer for 30 to 40 minutes, or until the pumpkin is fully cooked.
6. Remove the bay leaves and puree the soup with an immersion blender until smooth. Stir in the bacon cubes and taste. Season with salt, pepper, or additional stock, if needed.
7. Serve the soup hot, with a spoonful of crème fraîche and parsley.

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