This is not your ordinary pumpkin soup. It is a poem about autumn captured in a deep bowl. The process of roasting pumpkin, carrot, and onion brings out their natural, caramelized sweetness that cannot be achieved through regular boiling. As a result, the soup has an incredibly deep, rich flavor and a velvety, thick texture. The addition of nutmeg brings a warm, spicy note that perfectly complements the sweetness of the vegetables. However, the real stars of this dish are the toppings: crispy, almost translucent chips of fresh sage that add an herbal, slightly earthy aroma, and roasted pumpkin seeds that provide the perfect textural contrast to the smooth cream. The dish is not only delicious but also visually stunning – its intense orange color beautifully contrasts with the green of the sage and seeds. It is perfect as an elegant appetizer for a dinner party, a warming lunch on a chilly day, or a light yet satisfying dinner.
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Preheat the oven to 200°C with the fan function (or 220°C without the fan). Prepare a large baking tray and line it with parchment paper. This will make cleaning up later much easier.
Thoroughly wash the hokkaido pumpkin under running water. Dry it with a paper towel. Using a sharp, large knife, cut the pumpkin in half. Using a large spoon, scoop out the seeds along with the fibrous flesh. Then, cut the halves of the pumpkin into thick slices about 2-3 cm wide, and then into large cubes.
Peel the carrots using a vegetable peeler, trim the ends, and cut into thick slices (about 1-2 cm). Peel the onion and cut it into wedges. Peel the garlic, but leave the cloves whole.
Place all the chopped vegetables (pumpkin, carrot, onion, and whole garlic cloves) in a large bowl. Drizzle with 3 tablespoons of olive oil, sprinkle with salt and freshly ground pepper. Mix everything thoroughly with your hands, ensuring that each piece of vegetable is evenly coated with a thin layer of oil and seasoning.
Spread the prepared vegetables on a baking sheet lined with parchment paper, trying to keep them in a single layer. Place in the preheated oven and bake for about 35-40 minutes. Halfway through baking (after about 20 minutes), stir the vegetables with a wooden spatula. The vegetables are ready when a fork easily pierces a piece of pumpkin, and their edges are slightly browned and caramelized.
In a large pot (with a capacity of at least 4 liters), heat the remaining tablespoon of oil over medium heat. Add the roasted vegetables straight from the baking tray to the pot. Sauté for about a minute, stirring to release the aromas.
Pour the vegetables with hot vegetable broth. The broth should cover the vegetables by about 2-3 cm. Add freshly grated nutmeg. Bring everything to a boil, then reduce the heat to the minimum, cover the pot, and simmer for about 15 minutes to allow the flavors to meld.
Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is perfectly smooth and velvety. Move the blender up and down and side to side to ensure there are no lumps. Blending may take 2-3 minutes.
Place the pot back on low heat. If you are using cream, now is the time to add it. Pour in the cream and mix well, without bringing the soup to a boil. Taste the soup and season with salt and pepper if needed. Heat for another minute.
In a dry, small skillet heated over medium heat, toast the pumpkin seeds. Toast them for 2-3 minutes, stirring or shaking the skillet frequently, until they start to gently 'pop' and become slightly brown and fragrant. Immediately remove them from the skillet to a plate to stop the toasting process.
In the same pan, heat 2 tablespoons of rapeseed oil over medium-high heat. When the oil is hot, carefully place the sage leaves in it, leaving space between them. Fry for about 15-20 seconds on each side until they become crispy and slightly darker, but still green. Remove them with a slotted spoon to a plate lined with paper towels to drain excess fat.
Pour the hot soup into deep bowls or plates. Place 2-3 crispy sage leaves in the center of each serving. Generously sprinkle with toasted pumpkin seeds. Optionally, you can drizzle a bit of olive oil or a dollop of cream on the soup for an even better visual effect. Serve immediately.
Sage, used here as a crunchy addition, was considered a 'sacred herb' in ancient Rome. Its Latin name, 'Salvia', comes from the word 'salvere', which means 'to be healthy' or 'to save'. It was believed to have healing and life-extending properties.
The soup can be served with a dollop of thick Greek yogurt or sour cream to balance the sweetness. It also tastes fantastic drizzled with a few drops of pumpkin seed oil, which has an intense, nutty flavor. For an extra kick, you can sprinkle a pinch of chili flakes.
The soup can be stored in the refrigerator in a tightly sealed container for up to 3-4 days. It is best to store it without additions (sage and seeds). The soup is perfect for freezing (without cream). After thawing, simply heat it over low heat, optionally add cream, and blend again to restore its velvety consistency. Always prepare additions fresh, just before serving.
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