Velvety and rich in flavor, this Hokkaido pumpkin cream soup has a sweetness that is perfectly balanced by the intense, smoky aroma of roasted garlic. The addition of fresh sage introduces a herbal, slightly earthy note, while the crispy, butter-fried leaves serve as a refined garnish. This dish is the essence of autumn – warming, hearty, and incredibly aromatic. Its beautiful, intensely orange color makes it a true centerpiece on the table. The soup pairs perfectly with crunchy croutons, a dollop of thick cream, or a few drops of pumpkin seed oil. It is a vegetarian dish, full of vitamins (especially A and C) and fiber, making it not only delicious but also a healthy option for lunch or a light dinner.
💡 Kliknij na składnik aby oznaczyć jako użyty
Preheat the oven to 200°C with fan (or 220°C top and bottom). Prepare a large baking tray by lining it with baking paper. The paper will prevent the vegetables from sticking, and the tray will be easier to clean.
Thoroughly wash the pumpkin under running water. Dry it with a paper towel. Using a large, sharp knife, cut the pumpkin in half. Be careful, the skin is tough, so do this carefully on a stable cutting board. Using a large metal spoon, scoop out the seeds and fibrous flesh from the center of both halves. Then, cut the pumpkin into smaller pieces, for example, into eighths or thick slices about 3-4 cm wide.
Take a whole head of garlic and cut off the top part (about 1/4 of the height) to expose the tips of the cloves. Do not peel the garlic from its skin. Place the head on a small piece of aluminum foil, drizzle the exposed cloves with one tablespoon of olive oil, and then wrap tightly in the foil, creating a small package.
Place the pumpkin pieces in a large bowl. Drizzle them with the remaining two tablespoons of olive oil, add a teaspoon of salt and a pinch of pepper. Mix thoroughly with your hands to ensure each piece is evenly coated with oil and spices. Spread the pumpkin in a single layer on the prepared baking sheet. Place a head of garlic wrapped in foil next to it. Put the baking sheet in the preheated oven and bake for 30-40 minutes.
While the pumpkin is baking, prepare the soup base. In a large pot with a thick bottom (about 4-5 liters capacity), heat one tablespoon of butter over medium heat. Peel the onions and chop them into small cubes. Add the onions to the pot and sauté, stirring occasionally with a wooden spoon, for about 5-7 minutes, until they become translucent and soft, but not browned.
Peel the carrots and potatoes and cut them into cubes about 1 cm on each side. Add the chopped vegetables to the pot with the onion. Sauté everything together for another 5 minutes, stirring occasionally. This step will allow the vegetables to caramelize slightly and release more flavor.
When the pumpkin and garlic are roasted, carefully remove them from the oven. Unwrap the garlic from the foil and let it cool for a moment. Transfer the roasted pieces of pumpkin directly into the pot with the vegetables. Grabbing the head of garlic from the bottom, squeeze the soft, creamy flesh straight into the pot. Discard the skins and peels.
Pour hot vegetable broth into the pot with the vegetables. The broth should cover all the ingredients. Add a few (5-6) leaves of fresh sage. Increase the heat and bring everything to a boil. Once the soup starts to boil, reduce the heat to low, cover the pot with a lid, and cook for about 15-20 minutes, until the potatoes and carrots are completely soft.
Remove the pot from the heat. Using tongs or a fork, remove and discard the cooked sage leaves (they have released their aroma). Using an immersion blender, blend the soup directly in the pot until it is perfectly smooth and velvety. Make up-and-down motions to incorporate all the vegetable pieces. Blend for about 2-3 minutes, until there are no lumps.
Place the pot with the blended soup back on low heat. Pour in the 30% cream, continuously whisking to combine it well with the soup. Season to taste with the remaining salt, freshly ground pepper, and freshly grated nutmeg. Heat for another 2-3 minutes, without bringing it to a boil. Taste the soup and add more seasoning if needed.
In a small skillet, heat the remaining tablespoon of butter. When the butter starts to foam, add the rest of the sage leaves. Fry them for about 1-2 minutes until they become dark green and crispy. Be careful not to burn them. Remove them with a slotted spoon onto a paper towel to drain excess fat. They will serve as a garnish.
Pour the hot soup into bowls or deep plates. Garnish each serving with a few crispy sage leaves. Additionally, if using, sprinkle toasted pumpkin seeds on top for extra crunch. Serve immediately, preferably with a piece of fresh, crusty bread.
Hokkaido pumpkin, unlike most other varieties, was cultivated in Japan, not America. Its name comes from the Japanese island of Hokkaido. Its greatest culinary advantage is its edible skin, which becomes soft and flavorful after cooking.
Serve the soup very hot. To enhance the visual effect, you can create a pattern on the surface of the soup using cream or pumpkin seed oil before serving. Homemade garlic croutons, choux pastry, or simply a slice of sourdough bread for dipping in the soup will be perfect additions.
Soup can be stored in the refrigerator in an airtight container for up to 3-4 days. After reheating, it may thicken – if necessary, add a little broth or water. The soup can also be frozen (preferably without cream – add it after thawing and reheating) in portions for up to 3 months.
Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.
Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!
Soups are the essence of home cooking - they warm, satisfy, and comfort in any weather. In this category, we present recipes for Polish soups - chicken broth, sour rye soup, borscht, tomato soup, cucumber soup, and pea soup. Our dishes also include cream soups, cold soups, and broths. You will fi...
See all recipes in this categoryVegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...
See all recipes in this categoryLunches are the main meal of the day - filling, balanced, and full of flavor. Traditional two-course lunches: soup and a main dish in Polish tradition. Pork chop with potatoes and cabbage - a classic of Polish lunches. Dumplings with meat, cheese, and fruit - hand-formed delicacies. Beef goulash,...
See all recipes in this categoryDinner is the most important family meal - a time for spending time together and conversations at the table. Our collection of dinner recipes includes quick and simple dishes for everyday meals as well as more exquisite options for special occasions. You will find recipes for light diet dinners, ...
See all recipes in this category
Comments (0)
Be the first to comment on this recipe!
Add a comment