It is now Autumn! The season of pumpkins, as the weather started to get cooler me and my family have been craving pumpkin soup and so I began to experiment with a recipe. I have already made this recipe three times this fall and every time it tastes better. Please enjoy this simple but rich in taste recipe!
Minutes: 1 hour. Serving size:6-8 people.
- 800g of pumpkin
- 2-3 carrots
- 2 onions
- 4 cloves garlic
- 1/4 of a small celeriac
- 1 celery stalk
- 1.5-litre vegetable stock
- salt (to taste)
- pepper (to taste)
- 1 Tbs curry powder
- 1 Tbs Italian herbs
- Pinch of nutmeg
- Pumpkin oil (for finishing)
- 1/2 cup pumpkin seeds
- 1/3 cup sunflower seeds
- Olive oil/ rapeseed oil
- Optional Vegan cream (for finishing).
- First, preheat the oven to 200 degrees Celsius (392 Fahrenheit/gas mark 6). Cut the pumpkin in relatively big chunks and place them on a baking tray with baking paper/foil. Drizzle olive oil over the pumpkin with a sprinkle of salt. Coat all of the pumpkins to avoid burning, then, place them into the bottom of the oven to cook for 30-40minutes or until soft.
- Next, dice all of the vegetables and pour a tablespoon of oil in a large pot. Begin frying the onions on medium heat, add a pinch of salt and cook until it’s slightly golden, next add the garlic. Note: if necessary add a little more oil.
- Then, add the rest of the vegetables, adjust the temperature to medium-low heat. Once the veg has softened add the vegetable stock.
- Once the pumpkin has roasted and cooled, carefully peel the skin and place the pumpkin chunks to one side
- Next, bring the vegetables to a boil, then turn the stove onto medium-low heat and add the peeled pumpkin and the seasoning. Let it simmer with the pumpkin for 7 minutes.
- Then, take the pot off of the heat and let the vegetables cool for a few minutes before blending (ideally with a hand blender) until smooth. Note: add more water if it is too thick.
- Next, place the soup on a low heat for 10 minutes whilst you season it to your preference.
- Whilst you are keeping the soup warm, take a small pan and roast the seeds on medium-high heat until they start to brown (like in the photo). This should take roughly 3 minutes.
- Serve the soup with a sprinkle of seeds and a drizzle of pumpkin oil.