Pumpkin soup with toasted bread is definitely one of my favourite autumn dishes and although I've tried to prepare it according to different recipes, this one wins for me. The reason is the combination of roasted pumpkin and root vegetables, which I roast separately in a pot of butter.
Finished in 60 minutes
Portions 6
Difficulty simple
Ingredients
○ medium Hokkaido pumpkin
○ 1 smaller carrot
○ 2-3 potatoes
○ 250 ml vegetable broth
○ onion or shallot
○ 2 cloves garlic
○ juice of 1/2 lemon
○ 1-2 tsp ground ginger
○ 1/2 chilli pepper (optional)
○ tbsp butter
○ olive oil
○ 150 ml cooking cream
Decoration: toasted pumpkin seeds / bread croutons / sprouts / cream / crispy chickpeas
Method
- Clean and cut the pumpkin into small pieces, drizzle it with oil and salt on a baking tray - bake at 190 degrees for about 25 minutes.
- In the meantime, fry the remaining diced vegetables in butter. Add the minced ginger, spices and let it soften slightly. Once the pumpkin is done, add it to the pot with the vegetables and pour the broth over everything.
- Just blend the mixture , add the cream and simmer in the pot for a while. At the end I recommend to drizzle with lemon and serve.
Tips and tricks
○ C routons with delicatessen yeast: cut the seeded bread into cubes and add a tablespoon of olive oil, a tablespoon of delicatessen yeast and cheese to taste. Put them in the oven or airfryer.
○ Texture: for a contrasting texture, you can add a piece of crispy bacon or toasted pumpkin seeds.
○ Freezing: if you are making a larger quantity, you can easily freeze the soup into individual portions. Be sure to let it cool before placing it in freezer bags or containers.
Nutritional information
| Nutritional values | per portion |
| Protein | 4 g |
| Carbohydrates | 15g |
| Fats | 4,8g |
| cal | 116 |
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