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Pumpkin soup with roasted seeds
Soup

Pumpkin soup with roasted seeds

Creamy soup from roasted pumpkin with onion and stock. Seeds from the same pumpkin are roasted with oil and salt and sprinkled on top. Warm, orange, simple autumn food.

ModernHalloweenAutumnComfort foodSoupVegetarian
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Rate:
65 min total
4 servings
Easy

Ingredients

servings
Units
  • 1 stk pumpkin
  • 1 stk onion
  • 2 fed garlic
  • 3 tbsp olive oil
  • 3 cup vegetable stock
  • about 0.4 cup cream
  • 1 tsp salt
  • ½ tsp pepper
  • 2.1 oz pumpkin seeds

Instructions

  1. 1

    Prep pumpkin and seeds

    1. Cut the pumpkin in half and scrape out the seeds with a spoon.
    2. Rinse the seeds, remove as much pulp as you can, and dry them on a tea towel.
    3. Cut the pumpkin flesh into rough cubes. Hokkaido skin can stay on.
    15 min
    Room temperature
    KnifeSpoon
  2. 2

    Roast pumpkin

    1. Preheat the oven to 200 °C.
    2. Toss the pumpkin cubes with 2 tbsp oil, salt and pepper on a baking sheet.
    3. Roast for 25–30 minutes until tender and lightly browned at the edges.
    30 min
    200°C
    OvenBakingSheet
  3. 3

    Roast seeds

    1. Toss the seeds with 1 tbsp oil and a pinch of salt on the sheet or in a small oven dish.
    2. Roast them in the oven for the last 8–10 minutes of the pumpkin time, until golden and crisp.
    3. Let the seeds cool on the sheet.
    10 min
    200°C
    Oven
  4. 4

    Simmer the soup

    1. Chop the onion and garlic roughly.
    2. Sweat the onion in the rest of the olive oil over medium heat until soft.
    3. Add the roasted pumpkin and stock. Simmer the soup for 10 minutes.
    4. Blend the soup smooth with an immersion blender.
    5. Stir in the cream. Season with salt and pepper.
    20 min
    95°C
    PotImmersionBlender
  5. 5

    Serve

    1. Ladle the soup into bowls.
    2. Sprinkle roasted seeds over just before serving so they stay crisp.
    2 min
    Room temperature
    Bowl

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Details

Nutrition

Calories

220kcal

Protein

4g

Fat

14g

Carbs

18g

Serving Size

350g

Dietary

Allergens

Milk

Serving

Suggestions

  • • Serve hot. Seeds top best when the soup has just been ladled into the bowl.

Drink Pairings

  • • Wine: Light red wine.

Side Pairings

  • • Crusty bread.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store soup without seeds in the fridge. Roast fresh seeds when serving, or keep them dry in a tin.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze soup without cream and seeds. Stir cream in after thawing when reheating.

Reheating

  • • Stovetop: Reheat gently while stirring. Add a little stock if the soup has thickened. (85°C)

Tips

Preparation

  • • Dry seeds roast better than wet ones.

Cooking

  • • Watch the seeds in the oven. They go from golden to burnt quickly.

Serving

  • • Save leftover seeds for salad or breakfast if you have too many.

Variations

Flavor

  • A touch of nutmeg in the soup adds depth.
  • If you skip cream, coconut milk works — the soup becomes a little sweeter.

Method

  • Seeds can also be roasted in a pan over medium heat, stirring.

Toppings

  • Fresh thyme or parsley on top adds green against the orange.

Author

C

Camilla

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Comments

Author

C

Camilla