Recipe for pumpkin soup
Creamy and rich pumpkin soup with crème fraîche and roasted pumpkin seeds. A delicious, hearty vegetarian dish for a cold autumn day.
Ingredients
- 1 pcs. Hokkaido Pumpkin
- 2 pcs. Carrots
- 4 pcs. Potato
- 12 gram Cumin
- 200 gram Cream
- 25 gram Sugar
- 1 pcs. Chili Red
- 1 gram Cayenne Pepper
- Spices Salt, pepper, and lemon juice
- Pumpkin Seeds
- Salt
- Oil Neutral taste. For frying
- Sour Cream 18 %
Instructions
Pumpkin Soup:
- The pumpkin is hollowed out and cut (with skin) into small cubes.
- Carrots and potatoes are peeled and also cut into small cubes.
- The vegetables are put into the pot and water is poured over them until the vegetables are covered. They are then boiled until tender for about 30 minutes.
- Cream, chili (finely chopped), cayenne pepper, cumin, sugar, and lemon juice are added, and the soup is blended with an immersion blender.
- Season the soup with salt and pepper – possibly extra lemon juice!
Roasted Pumpkin Seeds:
- Heat a pan well and add the oil.
- Pour in the seeds and let them “roast” over high heat while stirring.
- They will slowly start to pop, and when that happens, the heat should be turned down.
- Add salt and let them roast through.
- Take them out of the pan and place them on a paper towel/tea towel.
Serving:
- Serve the soup with a tablespoon of crème fraîche on top and sprinkle with the roasted pumpkin seeds.
Notes
Tip: The soup can advantageously be made the day before so it has time to develop its flavors.