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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 Dishes for Special Occasions 90 min Medium 8 wyświetleń ~29.98 PLN - (0)
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Description

This recipe is the essence of autumn captured in a bowl. Velvety, thick, and incredibly aromatic roasted Hokkaido pumpkin cream is a dish that warms you up and lifts your spirits. The secret to its deep flavor lies in roasting the pumpkin beforehand with maple syrup and warming spices, which brings out its natural sweetness and creates caramel notes. The soup is perfectly smooth thanks to the addition of potatoes, which give it a creamy consistency without the need for a large amount of cream. The whole dish is complemented by extraordinary toppings: crispy, almost translucent chips of fresh sage that add a herbal, slightly peppery aroma, and toasted pumpkin seeds that introduce a pleasant, nutty flavor and a crunchy element. This dish is not only delicious but also beautifully presented on the plate, combining the deep orange color of the soup with the green of the sage and the white of the creamy dollop. It is perfect as an elegant appetizer for a dinner party or as a hearty, light lunch on a chilly day, served with garlic toast or a slice of artisanal bread.

Składniki (17)

Servings:
4
  • Hokkaido pumpkin 1000 g
  • Potato 2 szt.
  • Onion 1.3 szt.
  • Garlic 3 ząbki
  • Vegetable broth 1000 ml
  • Extra virgin olive oil 0.2 łyżek
  • Butter 15 g
  • 30% cream 100 ml
  • Maple syrup 20 ml
  • Fresh sage 0.7 pęczek
  • Shelled pumpkin seeds 2.7 łyżki
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • Ground nutmeg 2 łyżeczki
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~29.98 PLN (7.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Start by preparing the vegetables. Rinse the Hokkaido pumpkin thoroughly under running water. Using a large, sharp knife, cut it in half. Then, using a large metal spoon, scoop out the seeds and fibrous flesh from the center. Cut the pumpkin halves into thick crescent shapes about 3-4 cm wide. Remember, you do not need to peel the Hokkaido pumpkin! Peel the onion and potatoes. Cut the onion into large cubes and the potatoes into cubes about 2 cm on each side. Peel the garlic cloves and lightly crush them with the flat side of the knife to release their aroma.

Ingredients: Hokkaido pumpkin, Onion, Potato, Garlic
For cutting hard pumpkin, use a stable cutting board and a sharp chef's knife. Be careful with your fingers! The scooped-out pumpkin seeds can be washed, dried, and roasted together with the store-bought ones – they will make a delicious snack.

Roasting pumpkin

2

Preheat the oven to 200°C (fan). In a large bowl, place the chopped pumpkin. Drizzle it with olive oil and maple syrup. Add cinnamon, half of the salt (about 1 teaspoon), and half of the pepper. Mix everything thoroughly with your hands, ensuring each piece of pumpkin is evenly coated in the marinade. Line a large baking sheet with parchment paper and spread the pumpkin pieces in a single layer on it. Place in the preheated oven and bake for 30-40 minutes, until the pumpkin is soft (a fork should go in without resistance) and slightly caramelized at the edges.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Maple syrup, Ground cinnamon, Salt, Pieprz czarny świeżo mielony
Make sure the pieces of pumpkin do not overlap on the baking sheet – this way they will roast and caramelize evenly, rather than steaming. Using parchment paper will make cleaning the baking sheet much easier later on.

Cooking the soup

3

In a large pot with a thick bottom (with a capacity of at least 4 liters), heat the butter with one tablespoon of olive oil over medium heat. When the butter melts and starts to foam, add the chopped onion. Sauté, stirring occasionally with a wooden spoon, for about 5-7 minutes, until the onion becomes translucent and soft. Add the crushed garlic and sauté for another minute, until it releases its aroma. Be careful not to burn it, as it will become bitter.

Ingredients: Butter, Extra virgin olive oil, Onion, Garlic
Use a pot with a thick bottom to ensure even heat distribution and prevent the vegetables from burning. The combination of butter and oil prevents the butter from burning quickly and adds flavor.
4

Add diced potatoes and roasted pumpkin pieces to the pot with sautéed onion and garlic. Pour in hot vegetable broth, ensuring the liquid covers the vegetables. Bring the soup to a boil, then reduce the heat to the minimum, cover the pot, and simmer for about 15-20 minutes, until the potatoes are completely soft.

Ingredients: Potato, Vegetable broth
Using hot broth will shorten the cooking time. If the broth is cold, just wait longer for the soup to boil. Check the softness of the potatoes by piercing the largest piece with a fork – it should break apart easily.

Preparation of toppings

5

While the soup is cooking, prepare the toppings. In a small, dry skillet heated over medium heat, toast the pumpkin seeds. Spread them in an even layer and toast, stirring or shaking the skillet frequently, for 3-4 minutes. The seeds are ready when they start to 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: Shelled pumpkin seeds
Do not walk away from the pan while toasting the seeds – they burn very quickly! Transferring them to a cold plate is crucial, as the hot pan will continue to toast them even after being removed from the heat.
6

Now prepare the sage chips. Tear off about 12-16 of the largest sage leaves from the stems and dry them thoroughly with a paper towel. In the same small pan, heat 2 tablespoons of canola oil. When the oil is hot (you can drop a small piece of a leaf to check – it should start sizzling immediately), carefully add a few sage leaves at a time. Fry them for literally 5-10 seconds on each side until they become crispy and slightly translucent. Remove them with a slotted spoon and place them on a plate lined with paper towels to drain excess fat. Sprinkle with a little salt.

Ingredients: Fresh sage, Rapeseed oil, Salt
It is very important that the sage leaves are completely dry; otherwise, the hot oil will splatter. Fry them in batches, do not throw them all in at once to maintain a high oil temperature. They fry quickly!

Finalization

7

When the vegetables in the soup are 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 and side to side to ensure there are no lumps. Blending should take about 2-3 minutes. If you don't have an immersion blender, pour the soup in batches into a standing blender and blend. Remember not to fill the blender more than halfway and cover the opening in the lid with a cloth to allow the hot steam to escape.

A hand blender is the most convenient and safest tool for blending hot soups. If you are using a countertop blender, exercise extra caution – the pressure from hot steam can cause the lid to pop off.
8

Place the pot with the blended soup back on low heat. Pour in the 30% cream, add freshly grated nutmeg, and the rest of the salt and pepper to taste. Mix the soup thoroughly with a whisk. Heat for 2-3 minutes, stirring constantly, until the soup is hot. Do not bring it to a boil after adding the cream to prevent it from curdling. Taste the soup and adjust seasoning with salt or pepper as desired.

Ingredients: 30% cream, Ground nutmeg, Salt, Pieprz czarny świeżo mielony
Adding cream at the very end, without cooking, ensures a perfectly creamy texture. If you want to make a vegan version, you can add coconut milk or oat cream at this point.

Serving

9

Pour the hot soup into deep bowls or plates. Decorate each portion by making a dollop or spiral on the surface with a bit of extra cream. Place 3-4 crispy sage leaves in the center. Generously sprinkle with toasted pumpkin seeds. Additionally, if you enjoy spicier flavors, you can sprinkle the whole dish with a pinch of chili flakes. Serve immediately, preferably with a piece of crusty sourdough bread or garlic toast.

Ingredients: Shelled pumpkin seeds, Fresh sage, Chili flakes
The presentation is important! The contrast of colors and textures makes the dish even more appetizing. You can also drizzle the soup with a few drops of pumpkin seed oil for a more intense flavor.

Fun Fact

💡

Pumpkin, although today it is a symbol of autumn in Europe, originates from North and South America. It was brought to Europe by Christopher Columbus after his voyages. Initially, it was mainly regarded as animal feed, and its flavor qualities were appreciated much later.

Best for

Elegancka przystawka na jesiennej kolacji Rozgrzewający obiad w chłodny dzień Danie na Halloween Lekka, wegetariańska kolacja

Tips

🍽️ Serving

The soup can be served with garlic croutons, choux pastry, or a dollop of thick Greek yogurt instead of cream. It also tastes great drizzled with high-quality pumpkin seed oil, which enhances its nutty flavor. For added texture, you can sprinkle it with crushed walnuts.

🥡 Storage

Soup can be stored in a tightly sealed container in the refrigerator for up to 3 days. It is best to reheat it over low heat, stirring frequently. The soup can also be frozen (without cream and toppings) – it will stay fresh in the freezer for up to 3 months. After thawing, it should be heated and only then should cream be added.

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