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Velvety Roasted Pumpkin Cream with Crispy Sage and Toasted Seeds - photo 1
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Velvety Roasted Pumpkin Cream with Crispy Sage and Toasted Seeds

Pikantne Soups Vegetarian Dishes Lunches 80 min Easy 13 wyświetleń ~36.60 PLN - (0)
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Description

This dish is the essence of autumn captured in a bowl. A velvety, thick cream of roasted Hokkaido pumpkin, which doesn’t need peeling, making preparation much easier. Roasting vegetables before cooking brings out their natural sweetness and deep, slightly caramelized aroma. The addition of coconut milk gives the soup an exotic note and wonderful creaminess, while fresh ginger and nutmeg warm and add spiciness. However, the real stars are the toppings: crispy, almost lacy sage leaves fried in clarified butter or oil and roasted pumpkin seeds, which add a nutty flavor and pleasant texture. The dish is not only delicious but also beautifully presented – the intense orange color of the soup contrasts with the green of the sage and the white of the coconut milk. It’s perfect as a warming lunch, an elegant appetizer at a party, or a light yet filling dinner. Serve with garlic toast or fresh, crusty bread.

Składniki (16)

Servings:
4
  • Hokkaido pumpkin 1200 g
  • Carrot 2.5 szt.
  • Onion 1.3 szt.
  • Garlic 4 ząbki
  • Fresh ginger 15 g
  • Vegetable broth 1000 ml
  • Coconut milk (thick) 200 ml
  • Extra virgin olive oil 0.2 łyżek
  • Fresh sage 1 pęczek
  • Pumpkin seeds 40 g
  • Vegetable oil 30 ml
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Maple syrup 20 ml
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~36.60 PLN (9.15 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and baking of vegetables

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Thoroughly wash the Hokkaido pumpkin under running water. Place it on a stable cutting board. Using a large, sharp knife, cut the pumpkin in half from the stem to the base. Then, using a spoon, remove the seeds and fibrous flesh from both halves. Cut the pumpkin halves into smaller pieces, about 3-4 cm wide. Peel the carrots and onion, then cut them into large cubes (about 2x2 cm). Peel the garlic cloves and leave them whole.

Ingredients: Hokkaido pumpkin, Carrot, Onion, Garlic
To safely cut the pumpkin, first cut off a small piece from the bottom so it stands stable on the board. Then, insert the tip of the knife into the center and cut downwards from one side, and then from the other side. Never try to cut it in one motion across.
2

Line a large baking sheet with parchment paper. Spread the chopped pieces of pumpkin, carrot, onion, and whole garlic cloves evenly on it. Drizzle generously with olive oil (about 2 tablespoons), then sprinkle with salt and freshly ground black pepper. Using clean hands, mix the vegetables on the sheet thoroughly, ensuring each piece is coated with a thin layer of oil and seasoning.

Ingredients: Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Don't skimp on space on the baking sheet. The vegetables should be in a single layer. If they are too crowded, they will start to steam instead of roast and won't achieve a beautiful, caramelized color.
3

Place the tray with vegetables in the preheated oven. Bake for about 30-40 minutes. Halfway through baking (after about 15-20 minutes), stir the vegetables with a spatula to ensure they brown evenly. The vegetables are ready when the pumpkin and carrot are completely soft (a fork should go in without any resistance), and their edges are slightly browned and caramelized.

Baking is a key step that builds depth of flavor in the soup. Do not shorten this time. Caramelized vegetables will give the soup incredible sweetness and aroma.

Cooking the soup

4

In a large pot with a thick bottom (at least 4 liters), heat the remaining tablespoon of oil over medium heat. Peel the fresh ginger (the easiest way to do this is with the edge of a teaspoon) and grate it on a fine grater. Add the grated ginger to the pot and sauté for about 30 seconds, stirring constantly, until it starts to smell intense.

Ingredients: Extra virgin olive oil, Fresh ginger
Be careful not to burn the ginger, as it will become bitter. The frying is only meant to release its aroma. Use a pot with a thick bottom to ensure even heat distribution and prevent the soup from burning.
5

Carefully transfer all the roasted vegetables (pumpkin, carrot, onion, and garlic) from the baking tray directly into the pot with ginger. Pour hot vegetable broth over everything. The broth should cover the vegetables. Using a wooden spoon, scrape up all the browned pieces of ginger from the bottom of the pot.

Ingredients: Vegetable broth
If there are any browned juices left on the baking tray after roasting, you can pour a little broth onto it and scrape them up with a spatula – it's pure flavor that’s too good to waste!
6

Increase the burner power and bring the soup to a boil. As soon as you notice large, vigorously bursting bubbles on the surface, immediately reduce the heat to the minimum. Cover the pot with a lid and simmer for about 10-15 minutes. This step will allow the flavors to meld.

Cooking on low heat (known as 'simmering') means that only a few small bubbles appear on the surface of the liquid. Cooking too vigorously can cause the flavors to be less balanced.
7

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 in a circular motion to ensure there are no lumps. Blending should take about 2-3 minutes.

If you are using a jug blender: wait until the soup cools slightly. Fill the jug no more than halfway. Cover with the lid, but leave a small opening (cap) and cover it with a folded kitchen towel to allow the hot steam to escape. Blend in batches. This is very important for safety!
8

Place the pot with the blended soup back on low heat. Pour in the thick coconut milk, add freshly grated nutmeg, and optionally maple syrup. Mix thoroughly and heat for 2-3 minutes, without bringing it to a boil. Taste the soup and season with additional salt and pepper if needed.

Ingredients: Coconut milk (thick), Nutmeg, Maple syrup, Salt, Pieprz czarny świeżo mielony
Coconut milk can curdle if boiled, so heat the soup gently. Maple syrup is not necessary, but it beautifully enhances the natural sweetness of the pumpkin.

Preparation of toppings

9

In a small, dry skillet (without oil), heat the pumpkin seeds over medium heat. Toast them for 2-3 minutes, shaking the skillet frequently, until they start to lightly 'pop' and release a nutty aroma. Be careful not to burn them. Once done, immediately transfer the seeds to a plate to stop the toasting process.

Ingredients: Pumpkin seeds
Do not walk away from the pan while toasting the seeds – they burn very quickly! As soon as you smell a strong aroma and hear the first 'pops', they are ready.
10

In the same pan, heat vegetable oil over medium heat. When the oil is hot (you can check by dropping in a small piece of sage leaf - it should start sizzling immediately), carefully add the sage leaves one by one. Fry them very briefly, for about 10-15 seconds on each side, until they become dark green and crispy. Remove them with a slotted spoon to a plate lined with paper towels to drain excess fat.

Ingredients: Vegetable oil, Fresh sage
Fry the sage in batches, do not throw all the leaves in at once, as they will lower the oil temperature and instead of frying, they will absorb it. The finished leaves are very delicate, so handle them carefully.

Serving

11

Ladle the hot soup into deep bowls or plates. On top of each serving, create a swirl or dollop with the remaining coconut milk (if you set some aside). Garnish with a few crispy sage leaves and generously sprinkle with toasted pumpkin seeds. Additionally, if you like, sprinkle everything with a pinch of chili flakes for color and heat. Serve immediately.

Ingredients: Coconut milk (thick), Fresh sage, Pumpkin seeds, Chili flakes
To create a nice pattern with coconut milk, pour it into a small jug or a bottle with a spout and drizzle it over the soup in a thin stream, creating spirals or other shapes.

Fun Fact

💡

Pumpkin is botanically a fruit, not a vegetable! It belongs to the same family as cucumbers and melons. Meanwhile, sage was considered an herb that ensures longevity in the Middle Ages, and its Latin name 'Salvia' comes from the word 'salvare', which means 'to heal' or 'to save'.

Best for

Jesienny obiad Rozgrzewająca kolacja Elegancka przystawka na przyjęciu Komfortowe jedzenie na chłodne dni

Tips

🍽️ Serving

Serve the soup very hot, preferably with some crunchy bread, such as garlic croutons, baguette, or sourdough bread. You can also drizzle it with a few drops of high-quality pumpkin seed oil, which will further enhance its flavor and add a beautiful dark green color.

🥡 Storage

Soup (without additions) can be stored in a tightly sealed container in the refrigerator for up to 3 days. Reheat over low heat, avoiding boiling. The soup is perfect for freezing – store it in the freezer for up to 3 months. Prepare the additions (sage and seeds) fresh just before serving.

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