Pumpkin soup should not be missing from the table in autumn. We adore it here and I really cook it many times. The soup is easy to prepare and very tasty.
I also prepare homemade pumpkin puree, from roasted pumpkin and it is in stock in the fridge for a few days that I use it regularly, but it can also be frozen and stored for later. The procedure for making pumpkin puree can be found here. If it’s already in stock, you can make this delicious pumpkin soup in less than 40 minutes.
Roasted pumpkin soup
Ingredients
- 1200 grams of butternut squash (550 grams of pumpkin puree)
- 1 medium onion
- 1 garlic clove
- 100 grams of cooking cream
- Ground nutmeg
- Grind cloves
- Ground cinnamon
- Salt
- Black pepper
- Olive oil
Toppings:
- Pumpkin seeds
- Pumpkin seed oil
- Sour cream
- Toasted bread cubes
Instructions
- To prepare pumpkin soup, you can use homemade roasted pumpkin puree. If you don’t have it in stock, take a fresh butternut squash, cut it in half and remove the seeds. Cut into larger pieces and drizzle with olive oil on a baking sheet with baking paper. Bake at 200 degrees Celsius until soft and lightly colored. (somewhere 30 - 40 minutes, depending on the size of the pieces).
- Let it cool down slightly and remove the skin (just peel it off with hands, spoon).
- Chop the onion and cook it in little olive oil, salt it and when it softens a bit, add chopped garlic. Cook for a couple of minutes more while stirring and then add the squash (or pumpkin puree) and pour over hot water, enough to cover the ingredients (somewhere 6 dl).
- Add spices: a pinch of cloves, a little more nutmeg, but just a little cinnamon so it doesn’t predominate. Add salt and pepper.
- Cook for 30 minutes to really soften the onions and then blend with a stick mixer until smooth. If necessary, add some more water. Stir in the cooking cream and cook for a few minutes, taste and season more if like, then serve hot.
- Serve it with sprinkled toasted bread cubes, pumpkin seeds, sour cream, pumpkin oil.
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