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.