Overview

• Frankfurter Rundschau shares two fresh soup takes for four servings, including a Ras el Hanout version finished with pumpkin seed oil and a miso-based version emphasizing umami.
• The miso recipe highlights fermentation-driven glutamates that boost the pumpkin’s natural sweetness and notes the paste’s protein and micronutrient content, citing AOK.
• A separate quick soup guide times cooking at about 20–25 minutes and suggests cream or Schmand, curry seasoning, and a roasted pumpkin seed and parsley topping.
• Both outlets recommend Hokkaido for speed and flavor since its thin skin is often edible, with Butternut offered as an option requiring peeling unless very young.
• tz.de adds a four-person oven-roasted vegetable dish with spiced tomatoes and a simple yogurt dip, expanding choices beyond soup for weeknight cooking.