Recipe for: Pumpkin cream with crunchy spelt and a sorrel accent - photo 1
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Recipe for: Pumpkin cream with crunchy spelt and a sorrel accent

Pikantne Soups May Day 90 min Medium 6 wyświetleń ~25.49 PLN - (0)
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Description

A delicate pumpkin cream soup with a spring twist: the light acidity of sorrel in the form of pesto and crunchy spelt as a surprising textural addition. The dish combines the sweetness of roasted pumpkin with the smoky flavor of caramelized vegetables, creamy cream, and the aroma of fresh thyme. Perfect for a May Day outdoor lunch or as an appetizer during a family gathering — aesthetic, colorful, and full of flavor and texture contrasts.

Ingredients Used

Ingredients (16)

Servings:
4
  • Pumpkin 800 g
  • Onion 1 szt. (~150 g)
  • Carrot 2.5 szt. (~200 g)
  • Celery 150 g
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • Vegetable broth 1000 ml
  • 18% cream 100 ml
  • Butter 40 g
  • Barley groats 80 g
  • 🌿 Przyprawy
  • Thyme 30 g
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Nutmeg 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Cottage cheese 100 g
💰 Szacowany koszt dania: ~25.49 PLN (6.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 200°C (top-bottom). Cut the pumpkin in half, remove the seeds with a spoon, peel it if using butternut (you can leave the skin on hokkaido) and cut the flesh into 2-3 cm cubes. Peel the onion and slice it into feathers, peel the carrot and cut it into 0.5 cm slices, peel the celery and cut it into cubes. Crush the garlic with the flat side of a knife and leave it in the skins or peel and slice it — roasting will mellow the flavor.

Ingredients: Pumpkin, Onion, Carrot, Celery, Garlic
Use a large cutting board and a sharp knife. For the pumpkin: cut off the seeds over a bowl to avoid spilling them. If you don't have an oven, you can sauté the vegetables in a large pot for 10-12 minutes until they are browned.

Baking

2

Arrange the chopped vegetables on a large baking sheet lined with parchment paper. Drizzle evenly with rapeseed oil (30 g) and gently sprinkle with salt (about half the amount of salt from the recipe). Spread the pieces out so they are not overlapping. Bake for 30-40 minutes at 200°C, stirring halfway through — the vegetables should be soft on the inside and slightly caramelized on the edges.

Ingredients: Pumpkin, Carrot, Celery, Onion, Rapeseed oil, Salt
Use a baking sheet with low edges and a spatula for mixing. Do not overcrowd the sheet — if the pieces are crowded together, you won't achieve nice caramelization.

Pęczak - cooking

3

In the meantime, rinse the pearl barley under cold water. In a pot, bring 500 ml of salted water to a boil (add 1 g of salt for every 100 ml), add the pearl barley (80 g) and cook on low heat for 30-40 minutes, until it is soft on the outside but still slightly al dente on the inside. Drain and let it steam off.

Ingredients: Barley groats, Salt
Use a medium pot with a strainer or colander. If the pearl barley absorbs a lot of water, you can add 50-100 ml of boiling water while cooking.

Cooking the soup

4

Transfer the roasted vegetables (along with the juices from the baking tray) to a large pot. Pour in vegetable broth (1000 ml), add a few sprigs of thyme (set aside a few sprigs for garnish), and bring to a boil. Reduce the heat and simmer for 10-12 minutes to let the flavors meld. Taste the broth and season with salt, pepper, and grated nutmeg (1 g).

Ingredients: Vegetable broth, Thyme, Nutmeg, Black pepper, Salt, Pumpkin
Use a wide pot with a capacity of at least 3 liters. If the hand blender does not fit in the pot, transfer in portions to a tall container.

Blending and seasoning

5

Remove the thyme sprigs (if you left larger sprigs) and blend the soup with an immersion blender directly in the pot until smooth. Blend for 1-2 minutes until silky. If the soup is too thick, add 100-200 ml of broth. Finally, pour in the 18% cream (100 ml) and gently mix over low heat for 2 minutes — do not allow to boil.

Ingredients: 18% cream, Vegetable broth, Pumpkin, Thyme
Use an immersion blender with quick strokes to avoid splattering hot soup. If using a countertop blender, blend in short batches and cover with a cloth.

Barley - sautéing

6

In a pan, heat the butter (20 g from the specified amount). Add the cooked spelt and sauté over medium heat for 6-8 minutes, stirring occasionally, until the grains become slightly crispy and golden. Season with a pinch of salt and pepper. Set aside on a paper towel to drain excess fat.

Ingredients: Barley groats, Butter, Salt, Black pepper
Use a non-stick pan with a diameter of 24-28 cm. Do not fry at too high a temperature — the spelt can burn before becoming crispy.

Sorrel pesto (optional)

7

If you are using sorrel (optional), blanch the leaves in boiling water for 8-10 seconds, quickly cool them in cold water, and squeeze out the excess water. Blend the sorrel (30 g) with 15 g of rapeseed oil, 1 small clove of garlic (about 5 g), a pinch of salt, and a tablespoon of water until a thick pesto forms. Set aside for serving.

Ingredients: sorrel, Rapeseed oil, Garlic, Salt
Use a small hand blender or a jug blender. The pesto is acidic — add a teaspoon of honey if you want to soften the acidity.

Finishing and serving

8

Gently reheat the soup if it has cooled down. Pour the hot soup into a plate or bowl, add a spoonful of crumbled cheese (optional) in the center, generously sprinkle with crispy spelt, and gently drizzle with a teaspoon of sorrel pesto. Garnish with a sprig of thyme and freshly ground pepper.

Ingredients: Cottage cheese, Barley groats, sorrel, Thyme, Black pepper
For serving, use wide soup plates to make the decorations more visible. Additionally, you can add a few pumpkin seeds for a contrast in texture.

Fun Fact

💡

Pumpkins were valued in the folk kitchens of Central Europe as a durable, inexpensive vegetable. The addition of pearl barley refers to the Eastern Polish tradition of grains as an element that adds heartiness and texture to dishes.

Best for

Majówka Obiad rodzinny Przyjęcie na świeżym powietrzu

Tips

🍽️ Serving

Serve the soup hot in wide, shallow bowls. For guests, prepare the spelt separately to maintain its crunchiness. Rye bread or thin toasts with garlic butter pair well with the soup.

🥡 Storage

Store the soup in the refrigerator for up to 3 days in an airtight container. Before reheating, add a little broth or water to restore the consistency; do not allow it to boil vigorously after adding cream. Crispy barley is best prepared just before serving.

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