This recipe is the essence of autumn captured in a bowl. A velvety, thick cream of roasted Hokkaido pumpkin enchants with its natural sweetness and deep orange color. Roasting the pumpkin instead of boiling it brings out its full flavor and caramel notes. The delicate spiciness of ginger and the warming aroma of nutmeg perfectly complement the creamy base. An extraordinary addition that elevates this dish is the crispy, aromatic sage leaf chip, fried in clarified butter. The whole is completed with roasted pumpkin seeds, adding a pleasant texture. The soup is not only delicious but also incredibly photogenic. It is perfect as an elegant appetizer during a festive dinner, a warming meal on a chilly day, or a light yet filling lunch. Serve it with garlic croutons or a piece of fresh, artisanal bread.
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Preheat the oven to 200°C, setting it to 'top-bottom' or 'fan mode'. Prepare a large baking tray and line it with parchment paper to prevent the pumpkin from sticking and to make cleaning easier.
Thoroughly wash the Hokkaido pumpkin under running water and dry it with a paper towel. Using a large, sharp knife, cut the pumpkin in half. Be careful, the skin is tough. Then, using a large spoon, scoop out the seeds and fibrous flesh from the inside. Set the cleaned seeds aside - we will roast them later. Cut each half of the pumpkin into smaller pieces, about 3-4 cm thick, resembling little boats.
Arrange the pumpkin pieces on the prepared baking sheet in a single layer, skin side down. Drizzle them generously with about 2 tablespoons of olive oil, then use your hands to rub the oil into each piece so they are evenly coated. Sprinkle with salt and pepper. Place the baking sheet in the preheated oven and bake for 30-40 minutes. The pumpkin is ready when the flesh is soft (you can easily check this by inserting a fork into it) and slightly browned at the edges.
While the pumpkin is baking, prepare the rest of the vegetables. Peel the onion and chop it into small cubes. Peel the carrots and potatoes and cut them into cubes about 1 cm on each side. Peel the garlic and finely chop it or press it through a garlic press.
In a large pot with a thick bottom, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté, stirring occasionally with a wooden spoon, for about 5-6 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. Mix and sauté everything together for about 3-4 minutes. Then add the roasted pumpkin (you can separate the flesh from the skin with a spoon if you prefer, but it is not necessary with Hokkaido pumpkin). Pour in hot vegetable broth. Bring to a boil, then reduce the heat, cover the pot, and simmer for about 15-20 minutes, until the carrots and potatoes are completely soft.
While the soup is cooking, prepare the toppings. In a small, dry skillet heated over medium heat, toast the reserved pumpkin seeds. Toast them for 2-3 minutes, stirring or shaking the skillet frequently, until they start to 'pop' and lightly brown. Be careful not to burn them. Once done, immediately transfer the seeds to a plate to stop the toasting process.
In the same skillet, heat a little olive oil. When the fat is hot, carefully place the washed and dried sage leaves on it. Fry them for about 15-20 seconds on each side until they become crispy and dark green. Using tongs, transfer the fried leaves to a paper towel to drain excess fat. Sprinkle with a little salt.
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. Blend for a few minutes, moving the blender up and down to aerate the soup and ensure there are no lumps.
Place the pot back on low heat. Add 30% cream, freshly grated nutmeg, and optionally maple syrup to enhance the sweetness. Mix thoroughly and heat for 2-3 minutes, but do not bring to a boil. Taste the soup and season with salt and freshly ground pepper to your liking. Serve hot, garnished with toasted pumpkin seeds and crispy sage chips.
Pumpkin originates from North America and is one of the oldest domesticated vegetables - archaeological evidence suggests it was cultivated as early as 7500 BC. Originally, it was valued not for its flesh, but for its seeds, which are rich in fats and protein.
Ladle the soup into deep bowls or plates. Gently place a crispy sage leaf in the center of each serving. Sprinkle toasted pumpkin seeds around it. You can also drizzle the soup with a few drops of pumpkin seed oil for a more intense flavor and color. Serve immediately with crispy croutons or fresh bread.
Soup can be stored in the refrigerator in a tightly sealed container for up to 3 days. To reheat, pour it into a pot and warm it over low heat, stirring frequently. The soup can also be frozen (preferably without the addition of cream) for up to 3 months. After thawing, it should be heated and only then should the cream be added.
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