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Creamy Pumpkin Soup with Roasted Garlic and Coconut Milk - photo 1
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Creamy Pumpkin Soup with Roasted Garlic and Coconut Milk

Soups Any Vegetarian Dishes 80 min Medium 5 wyświetleń ~30.84 PLN - (0)
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Description

Velvety and intensely orange roasted Hokkaido pumpkin cream soup is the essence of autumn on a plate. Its unique, deep flavor comes from roasting the pumpkin together with a whole head of garlic, which adds natural sweetness and a slightly smoky aroma. The addition of fresh ginger introduces a warming, spicy note, while coconut milk provides an incredibly creamy, almost luxurious texture and an exotic aftertaste. The soup is not only delicious but also extremely photogenic – its vibrant color beautifully contrasts with the dark green pumpkin seed oil and crunchy, toasted seeds. It is perfect as a warming, light lunch, an elegant appetizer at a party, or a hearty dinner. Serve it with garlic toast or a slice of fresh sourdough bread to fully appreciate its rich flavors.

Składniki (14)

Servings:
4
  • Hokkaido pumpkin 1000 g
  • Head of garlic 1 szt.
  • Onion 1.3 szt.
  • Fresh ginger 30 g
  • Extra virgin olive oil 0.2 łyżek
  • Vegetable broth 1000 ml
  • Coconut milk (full-fat) 200 ml
  • 🌿 Przyprawy
  • Ground turmeric 1 łyżeczka
  • Gałka muszkatołowa, mielona 2 szczypty
  • Salt 8 g
  • Pieprz czarny, świeżo mielony 3 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 40 g
  • Olej z pestek dyni 1.3 łyżka
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~30.84 PLN (7.71 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting vegetables

1

Preheat the oven to 200°C with the convection or top-bottom function. Meanwhile, prepare the vegetables. Rinse the pumpkin thoroughly under running water. Using a sharp, large knife, cut it in half, and then cut each half into quarters or smaller pieces. Use a large spoon to scoop out and discard the seeds and fibrous flesh from the center. Cut off the top of the garlic head (about 1/4 of its height) to expose the tips of the cloves, but do not peel it.

Ingredients: Hokkaido pumpkin, Head of garlic
Use a large and stable cutting board to prevent the pumpkin from slipping. Hokkaido pumpkin does not need to be peeled; its skin becomes soft and edible after baking. Save the seeds; you can wash, dry, and roast them as a healthy snack.
2

Line a large baking tray with parchment paper. Place the pieces of pumpkin skin-side down. Next to it, place the prepared head of garlic. Drizzle everything generously with about 2 tablespoons of olive oil, then use your hands to rub the oil into the pieces of pumpkin. Sprinkle the pumpkin with salt and freshly ground pepper.

Ingredients: Hokkaido pumpkin, Head of garlic, Extra virgin olive oil, Salt, Pieprz czarny, świeżo mielony
Lining the baking tray with parchment paper will make cleaning up later much easier. Evenly spreading the oil will ensure that the pumpkin caramelizes nicely instead of drying out.
3

Place the tray in the preheated oven and bake for about 35-40 minutes. The vegetables are ready when the flesh of the pumpkin is very soft (you can easily check this by inserting a fork into it – it should go in without resistance), and the garlic cloves are golden and creamy. Remove the tray from the oven and set aside for a moment to cool slightly.

Ingredients: Hokkaido pumpkin, Head of garlic
Baking time may vary depending on the size of the pumpkin pieces and the power of the oven. Check the pumpkin after 30 minutes. Don't worry if the edges of the pumpkin get slightly browned – it will only add depth of flavor to the soup.

Cooking the soup

4

While the pumpkin is roasting, prepare the soup base. Peel and finely dice the onion. Peel the ginger (the easiest way to do this is with the edge of a small spoon) and grate it on a fine grater. In a large pot with a thick bottom, heat the remaining tablespoon of oil over medium heat. Add the diced onion and sauté, stirring occasionally, for about 5-7 minutes, until it becomes translucent and soft. Add the grated ginger and sauté for another minute, until it releases its intense aroma.

Ingredients: Onion, Fresh ginger, Extra virgin olive oil
Use a pot with a capacity of at least 4 liters so that all the ingredients fit comfortably. Be careful not to burn the onion and ginger, as the soup will take on a bitter taste. Stir regularly with a wooden spoon.
5

When the roasted pumpkin has cooled slightly, use a large spoon to separate the flesh from the skin and add it directly to the pot with the onion and ginger. Grab the roasted head of garlic and squeeze the soft, creamy cloves straight into the pot – they should come out of their skins without any trouble. Add turmeric and nutmeg. Mix everything together and sauté for about 2 minutes.

Ingredients: Hokkaido pumpkin, Head of garlic, Ground turmeric, Gałka muszkatołowa, mielona
If the pumpkin skin is very soft and has no hard parts, you can add it to the soup – it contains a lot of fiber. Sautéing the spices with the vegetables before adding the liquid releases their essential oils and intensifies the flavor.
6

Pour hot vegetable broth into the pot. Bring everything to a boil, then reduce the heat to the minimum, cover the pot, and simmer for about 15-20 minutes. This time will allow all the flavors to meld together.

Ingredients: Vegetable broth
Using hot broth speeds up the cooking process. Simmering prevents the soup from sticking to the bottom of the pot and allows for a gentle blending of flavors.

Finalizing the soup

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. Make up-and-down motions to incorporate all the vegetable pieces. Blend for about 2-3 minutes until there are no lumps. If you don't have an immersion blender, pour the soup in batches into a countertop blender and blend.

Be very careful when blending hot soup! Keep the blender's end submerged below the surface of the liquid to avoid splattering. When using a jug blender, fill it no more than halfway and cover it with a lid, leaving a small opening for steam to escape (cover it with a folded kitchen towel).
8

Place the pot with the blended soup back on low heat. Pour in the coconut milk and mix thoroughly until the soup achieves a uniform, lighter color and creamy consistency. Heat the soup for 2-3 minutes, but do not bring it to a boil to prevent the milk from curdling. Taste the soup and season with salt and pepper to your liking.

Ingredients: Coconut milk (full-fat), Salt, Pieprz czarny, świeżo mielony
Use full-fat coconut milk for the best creaminess. Shake the can well before opening. After adding the milk, the soup should not boil vigorously anymore.

Preparation of sides and serving

9

If you are using pumpkin seeds, heat a small, dry pan over medium heat. Add the seeds and toast them for 2-3 minutes, stirring or tossing frequently, until they start to 'pop' and lightly brown. Remove them from the pan immediately to prevent burning. Pour the hot soup into bowls. Drizzle each portion with a little pumpkin seed oil and sprinkle with toasted seeds. Additionally, for a bit of spiciness, you can sprinkle the soup with a pinch of chili flakes.

Ingredients: Pumpkin seeds, Olej z pestek dyni, Chili flakes
Be careful when toasting the seeds, they can jump out of the pan. Serve the soup immediately after preparation, hot, with your favorite bread.

Fun Fact

💡

Hokkaido pumpkin, used in this recipe, contrary to its name, does not originate from the Japanese island of Hokkaido. It was brought there by American agricultural advisors in the 19th century, and the Japanese improved its cultivation, creating the variety we know today. Its Japanese name is 'Uchiki Kuri', which means 'chestnut squash', due to its flavor resembling roasted chestnuts.

Best for

Jesienny obiad Rozgrzewająca kolacja Elegancka przystawka Comfort food na chłodne dni

Tips

🍽️ Serving

Serve the soup in deep bowls, preferably warmed, to keep it hot longer. In addition to pumpkin seeds and oil, you can garnish it with a dollop of thick coconut yogurt or cream, as well as fresh coriander or parsley leaves for added freshness. It pairs perfectly with crispy garlic croutons, naan bread, or simply a slice of sourdough country bread.

🥡 Storage

The remaining soup can be stored in an airtight container in the refrigerator for 3-4 days. It is best to reheat the soup slowly over low heat, stirring frequently. You can also freeze it, but it is best to do so before adding coconut milk, which may change its consistency after thawing. Add the coconut milk after thawing and reheating the soup.

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