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Velvety roasted pumpkin cream with sage chip and toasted seeds - photo 1
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Velvety roasted pumpkin cream with sage chip and toasted seeds

Pikantne Soups Vegetarian Dishes Lunches 60 min Easy 6 wyświetleń ~31.21 PLN - (0)
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Description

Velvety roasted pumpkin cream is the essence of autumn captured in a bowl. This dish is incredibly aromatic, warming, and full of deep, sweet flavor, thanks to the roasting process of the pumpkin. Roasting, instead of traditional boiling, caramelizes the natural sugars in the vegetable, bringing out its full essence. The soup has a perfectly smooth, creamy texture, which is enhanced by the addition of coconut milk, giving it a delicate, exotic note. The whole is complemented by crunchy toppings: toasted pumpkin seeds and an innovative, aromatic sage chip that adds herbal freshness and elegance. Visually, the soup is stunning – the intense orange color beautifully contrasts with the green of the sage and the white of the coconut milk. It is perfect as an elegant appetizer for special occasions, as well as a hearty, warming lunch on a chilly day. Serve it with garlic croutons or fresh, crusty bread.

Składniki (12)

Servings:
4
  • Hokkaido pumpkin 1000 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Extra virgin olive oil 0.2 łyżek
  • Vegetable broth 750 ml
  • Coconut milk 200 ml
  • Fresh ginger 15 g
  • 🌿 Przyprawy
  • Ground nutmeg 2 łyżeczki
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 40 g
  • Fresh sage 0.5 pęczek
💰 Szacowany koszt dania: ~31.21 PLN (7.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting vegetables

1

Preheat the oven to 200°C (fan). Thoroughly wash the hokkaido pumpkin, cut it in half, and use a spoon to remove the seeds along with the fibers. Do not peel the skin! Cut the pumpkin into smaller pieces, about 3-4 cm on each side. Peel the onion and cut it into large cubes. Peel the garlic, but leave the cloves whole.

Ingredients: Hokkaido pumpkin, Onion, Garlic
To cut hard pumpkin, use a large, sharp chef's knife and a stable cutting board. Be careful with your fingers! Roasting vegetables instead of boiling them brings out their natural sweetness.
2

Line a large baking sheet with parchment paper. Spread the chopped pumpkin, onion, and whole garlic cloves on it. Drizzle with two tablespoons of olive oil (about 30g), and sprinkle with salt and pepper. Mix thoroughly with your hands to ensure each piece of vegetable is coated with oil and seasonings.

Ingredients: Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Make sure the vegetables are spread out in a single layer. If they are piled on top of each other, they will start to steam instead of roast and won't achieve a beautiful, caramelized color.
3

Place the tray in the preheated oven and bake for about 25-30 minutes. The vegetables are ready when the pumpkin is soft (a fork can easily pierce it) and its edges begin to brown slightly. The garlic should be soft and aromatic.

Baking time may vary depending on the oven and the size of the pumpkin pieces. Check the softness of the pumpkin after 20 minutes to avoid burning it.

Cooking the soup

4

In a large pot with a thick bottom, place the roasted vegetables (pumpkin, onion, and garlic). Peel the ginger (the easiest way to do this is with the edge of a teaspoon) and grate it on a fine grater directly into the pot.

Ingredients: Fresh ginger
Use a pot with a capacity of at least 4 liters to avoid splattering while blending. If you don't have a grater, you can finely chop the ginger.
5

Pour the vegetables with hot vegetable broth. Bring to a boil, then reduce the heat and simmer covered on low for about 10 minutes to let the flavors meld.

Ingredients: Vegetable broth
Using hot broth will speed up the cooking process. Simmering will allow the flavors to meld without the risk of burning.
6

Remove the pot from the heat. Using an immersion blender, blend the soup until it is perfectly smooth and velvety. Blend patiently for 2-3 minutes, moving the blender around the entire pot to ensure there are no lumps left.

It is absolutely crucial to remove the pot from the heat before starting to blend to avoid burning yourself with the hot soup. If you are using a jug blender, wait 10 minutes for the soup to cool slightly and blend in batches, filling the jug no more than halfway.
7

Place the pot back on low heat. Pour in the coconut milk, add grated nutmeg, and season to taste with salt and pepper. Mix thoroughly and heat for 2-3 minutes, but do not bring to a boil to prevent the milk from curdling. Taste and add more spices if needed.

Ingredients: Coconut milk, Ground nutmeg, Salt, Pieprz czarny świeżo mielony
Coconut milk adds creaminess and softens the flavor. If you want to achieve an even more intense pumpkin flavor, you can add a teaspoon of maple syrup.

Preparation of toppings

8

In a small, dry skillet, heat the pumpkin seeds. Toast them over medium heat for 2-3 minutes, stirring or shaking the skillet frequently, until they start to 'pop' and lightly brown. Immediately transfer them to a plate to stop the toasting process.

Ingredients: Pumpkin seeds
Be careful, pumpkin seeds burn very quickly. Don't leave the pan! Leaving them on a hot pan after removing from the heat will cause them to burn.
9

In the same pan, heat the remaining tablespoon of oil. Remove the sage leaves from the stems. When the oil is hot, carefully place the sage leaves in a single layer. Fry for about 15-20 seconds on each side, until they become crispy and dark green. Remove them with a slotted spoon onto a paper towel to drain excess fat.

Ingredients: Extra virgin olive oil, Fresh sage
Sage cooks very quickly, so stay alert. The leaves should be crispy like chips, not burnt. This addition is optional, but it gives the dish a restaurant-quality character.

Serving

10

Pour the hot soup into bowls. Garnish each serving with a few sage chips and sprinkle with toasted pumpkin seeds. You can also drizzle a little coconut milk or pumpkin seed oil on the soup for visual effect.

Serve the soup immediately after preparation. It pairs perfectly with crispy croutons, for example, rubbed with fresh garlic.

Fun Fact

💡

Pumpkin, although commonly regarded as a vegetable, is a fruit from a botanical perspective, specifically a berry! It belongs to the same family as cucumbers, watermelons, and melons.

Best for

Jesienny obiad Rozgrzewająca kolacja Elegancka przystawka Danie na Halloween

Tips

🍽️ Serving

Serve the soup very hot. For added texture and flavor, you can top it with a dollop of thick Greek yogurt or sour cream (in the non-vegan version). It also pairs wonderfully with croutons topped with goat cheese or sourdough bread.

🥡 Storage

Soup can be stored in an airtight container in the refrigerator for up to 3 days. After reheating, it may thicken; in that case, you can add a little water or broth. Soup can also be frozen (without additions) for up to 3 months.

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