Autumn is the time when nature gifts us with wonderful crops that bring warmth to our plates. One of these fall delicacies is pumpkin, which is the perfect ingredient for a hearty and delicious soup. In combination with sweet potatoes and a hint of fragrant nutmeg, it creates a harmonious balance of flavors. Creamy pumpkin soup is easy to prepare and will warm you up on cold autumn days with its warm notes. The perfect choice for lunch or dinner that smells like autumn!
Ingredients:
- 1 small pumpkin (Hokkaido), cut into chunks (with skin)
- 2 medium sweet potatoes, peeled and sliced into rounds
- 3 garlic cloves (unpeeled)
- 1 liter vegetable broth or watter
- 1 tsp grated ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp turmeric powder
- Salt and pepper to taste
- Olive oil for roasting
- Pumpkin seeds for garnish
- Hemp seeds for garnish
- Pumpkin oil for drizzling
Instructions:
-
Preparing the vegetables: Preheat the oven to 200°C. Place the pumpkin, sweet potato slices, and unpeeled garlic cloves on a baking tray. Drizzle with olive oil, season with salt, and roast for 30-40 minutes until the vegetables are soft and golden.
-
Peeling: Once the vegetables have cooled slightly, peel the garlic. You can use the pumpkin with its skin if it’s soft (Hokkaido pumpkin skin softens when cooked).
-
Cooking the soup: Transfer the roasted vegetables to a pot, add the vegetable broth, grated ginger, nutmeg, and turmeric powder. Bring to a boil, then simmer on low heat for 10 minutes.
-
Blending: Use an immersion blender to blend the soup until smooth. Adjust seasoning with salt and pepper to taste.
-
Serving and garnishing: Serve the soup warm, garnished with pumpkin and hemp seeds, and drizzle with pumpkin oil.