This recipe is the essence of autumn captured in a bowl. Velvety roasted Hokkaido pumpkin cream is a dish that warms, satisfies, and delights with its depth of flavor. Roasting the pumpkin instead of boiling it brings out its natural sweetness and nutty notes, creating the perfect base for the soup. The addition of potatoes and carrots gives it thickness and a creamy consistency without the need for a large amount of cream. However, the true secret of this dish lies in the toppings: crispy, aromatic sage leaves sautéed in butter and roasted pumpkin seeds, which introduce an element of surprise and wonderful texture. The soup has a beautiful, intensely orange color, and served with a dollop of cream and herbs, it looks incredibly appetizing. It is perfect as an elegant appetizer at a dinner party or as a full-fledged, light main course on a chilly evening.
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Preheat the oven to 200°C with the convection function (or 220°C without convection). Prepare a large baking tray and line it with parchment paper. This will prevent the pumpkin from sticking to the tray, making cleanup much easier.
Thoroughly wash the Hokkaido pumpkin under running water, using a vegetable brush to remove any dirt from the skin. Dry it with a paper towel. Using a sharp, large knife, cut the pumpkin in half. Use a large spoon to vigorously scoop out the seed cavity along with the fibrous flesh. Then, cut the pumpkin halves into thick crescent shapes about 3-4 cm wide.
Place the chopped pumpkin in a large bowl. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper. Mix thoroughly with your hands, ensuring each piece of pumpkin is evenly coated with oil and seasonings. Spread the pumpkin in a single layer on the prepared baking sheet. Bake for 30-40 minutes, until the pumpkin is tender (a fork should go through it easily) and its edges are slightly browned.
While the pumpkin is baking, prepare the remaining vegetables. Peel the onion and chop it into small cubes. Peel the garlic cloves and finely chop them or press them through a garlic press. Peel the carrots and potatoes using a vegetable peeler, then cut them into cubes with a side of about 1 cm.
In a large pot with a thick bottom (with a capacity of at least 4 liters), heat the remaining tablespoon of oil over medium heat. Add the chopped onion and sauté, stirring occasionally with a wooden spoon, for about 5-7 minutes, until it becomes translucent and soft. Then add the minced garlic and sauté for another minute, until it releases its aroma. Be careful not to burn the garlic, as it will become bitter.
In a pot with onion and garlic, add the chopped carrot and potatoes. Sauté everything together for another 5 minutes, stirring. Then add the roasted pumpkin. Gently mix to combine all the ingredients.
Pour the vegetables with hot vegetable broth. The liquid should cover all the ingredients. Increase the heat and bring the soup to a boil. Then reduce the heat to the minimum, cover the pot with a lid, and cook for about 15-20 minutes, until the carrots and potatoes are completely soft.
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 to incorporate all the vegetable pieces under the blades. Blend for about 2-3 minutes. If you don't have an immersion blender, pour the soup in batches into a countertop blender and blend.
Place the pot with the blended soup back on low heat. Season with salt, freshly ground pepper, and freshly grated nutmeg. Mix thoroughly and taste. Add more spices if needed. If you are using cream, add it now and gently heat the soup without bringing it to a boil. Additionally, for some heat, you can sprinkle in a pinch of chili flakes.
In a small, dry skillet heated over medium heat, toast the pumpkin seeds. Spread them out evenly and toast for 2-3 minutes, stirring or shaking the skillet frequently. They will be ready when they are lightly browned, start to 'pop', and smell nutty. Immediately transfer them to a plate to stop the toasting process.
In the same pan, heat a tablespoon of butter or oil. When the fat is hot, carefully place the sage leaves on it, keeping some space between them. Fry for about 30-60 seconds on each side until they become dark green, stiff, and crispy. 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. In the center of each serving, make a swirl with cream (if using) and gently spread it with a toothpick to create a pattern. Sprinkle the soup with toasted pumpkin seeds and garnish with a few crispy sage leaves. Serve immediately while hot.
Pumpkin originates from North America and was one of the first vegetables cultivated by humans, with its seeds dating back to 7000 BC! It only reached Europe after Columbus discovered America. In Poland, it became popular in rural cuisine as a filling vegetable that is easy to store through the winter.
The soup can be served with garlic croutons or choux pastry. To enhance the flavor, you can drizzle it with a few drops of high-quality pumpkin seed oil just before serving. It pairs wonderfully with a glass of dry white wine, such as Chardonnay.
Soup can be stored in the refrigerator in a tightly sealed container for up to 3-4 days. It can also be frozen (without cream and toppings) in portions for up to 3 months. To reheat, transfer the soup to a pot and heat over low heat, stirring frequently. After reheating, fresh cream and toppings can be added.
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