Pumpkin Soup with Roasted Seeds

Name: Pumpkin Soup with Roasted Seeds
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: European
Ingredients: 100 ml Cooking cream; 2 tbsp Olive oil; 30 g Pumpkin Seeds; 750 ml Vegetable stock; 0.5 tsp Black Pepper; 1 tsp Salt; 2 clove Garlic clove; 1 pcs Onion; 800 g Pumpkin

30 min

4 servings

Medium

A creamy and comforting pumpkin soup, perfectly seasoned and topped with crunchy roasted pumpkin seeds. A delightful dish for colder days.

Steps

Wash the Hokkaido pumpkin, remove the seeds and cut the pumpkin into rough cubes. Peel and finely chop the onion and garlic.

Heat the olive oil in a large pot. Add the chopped onion and garlic and sauté until translucent, about 3 minutes.

Add the pumpkin cubes to the pot and sauté for about 5 minutes, stirring occasionally. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until the pumpkin is very soft.

While the soup simmers, roast the pumpkin seeds in a dry pan over medium heat for about 3-5 minutes until golden brown and fragrant. Set aside.

Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy.

Stir in the cooking cream. Season the soup with salt and black pepper to taste. Heat gently if needed, but do not boil.

Ladle the hot pumpkin soup into bowls and sprinkle with the roasted pumpkin seeds before serving.