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Creamy roasted pumpkin soup with sage chips and toasted seeds - photo 1
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Creamy roasted pumpkin soup with sage chips and toasted seeds

Pikantne Soups Vegetarian Dishes Lunches 75 min Medium 12 wyświetleń ~28.60 PLN - (0)
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Description

Velvety and rich in flavor, the roasted Hokkaido pumpkin cream soup is the essence of autumn on a plate. Roasting the pumpkin, instead of traditional boiling, brings out its natural sweetness and slightly nutty notes, creating a base of extraordinary intensity. The soup is thick, hearty, and has a beautiful sunny color. Its flavor is enhanced by aromatic nutmeg and a pinch of sweet paprika. However, the true secret of this dish lies in the toppings that break the creamy consistency. Crispy, slightly salty 'chips' made from fresh sage, fried in oil, add a herbal, refined aroma. Toasted pumpkin seeds in a dry pan introduce another element of crunch and nutty flavor. The whole dish is optionally drizzled with pumpkin seed oil, which emphasizes its character. It is perfect for a warming lunch, an elegant appetizer, or a light dinner, served with garlic toast or a slice of fresh sourdough bread.

Składniki (13)

Servings:
4
  • Hokkaido pumpkin 1200 g
  • Onion 1.3 szt.
  • Garlic 3 ząbki
  • Vegetable broth 1000 ml
  • 30% cream 150 ml
  • Extra virgin olive oil 0.2 łyżek
  • Fresh sage 0.7 pęczek
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • Ground nutmeg 1 łyżeczka
  • Sweet paprika powder 1 łyżeczka
  • ✨ Opcjonalne
  • Pumpkin seeds 40 g
  • Olej z pestek dyni 1 łyżka
💰 Szacowany koszt dania: ~28.60 PLN (7.15 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and baking of vegetables

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Rinse the Hokkaido pumpkin thoroughly under running water. 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 both halves. Cut the pumpkin into smaller pieces, e.g., into eighths or thick cubes about 3-4 cm on each side. Remember, you do not need to peel the skin of the Hokkaido pumpkin – it will be soft and edible after baking.

Ingredients: Hokkaido pumpkin
Use a stable cutting board to prevent the pumpkin from slipping. If you have trouble cutting it in half, you can insert the knife into the center and gently tap the back of the knife with your hand. Pumpkin seeds can be washed, dried, and roasted together with store-bought seeds.
2

Peel the onion and cut it into thick cubes or wedges. Peel the garlic cloves and leave them whole or lightly crush them with the flat side of a knife to release more aroma.

Ingredients: Onion, Garlic
Do not chop the onion and garlic too finely, as they could burn during long baking. A light crush of the garlic is a great trick to make it more aromatic.
3

On a large baking sheet lined with parchment paper, spread the pieces of pumpkin, onion, and garlic evenly. Drizzle everything with two tablespoons of olive oil, then sprinkle with salt, freshly ground pepper, and sweet paprika. Mix everything thoroughly with your hands, ensuring each piece of vegetable is coated with oil and spices. Place the baking sheet in the preheated oven and bake for about 30-40 minutes. The vegetables are ready when the pumpkin is completely soft (a fork goes in without resistance), and its edges are slightly browned and caramelized.

Ingredients: Hokkaido pumpkin, Onion, Garlic, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony, Sweet paprika powder
Use a large baking tray so that the vegetables are in a single layer. If they are too crowded, they will steam instead of roast, which won't allow them to caramelize nicely. Checking for tenderness with a fork is the most reliable way to assess whether the vegetables are ready.

Cooking and blending the soup

4

Carefully remove the hot baking sheet from the oven. Transfer all the roasted vegetables (pumpkin, onion, and garlic) to a large heavy-bottomed pot. If there are any browned, tasty juices left on the parchment paper, scrape them off and add them to the pot as well.

Use a spatula to easily transfer the vegetables. The pot should be large enough to hold the vegetables and all the broth, with extra space for blending.
5

Pour the vegetables in the pot with hot vegetable broth. Place the pot over medium heat and bring everything to a boil. Once the broth starts to boil, reduce the heat to the minimum, cover the pot, and cook for about 10-15 minutes. This step will allow the flavors to meld.

Ingredients: Vegetable broth
Using hot broth will speed up the cooking process. Do not cook the soup for too long at this stage, the vegetables are already roasted, it's just about combining the flavors.
6

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 around the pot to ensure there are no lumps. Blend for about 2-3 minutes. If you don't have an immersion blender, pour the soup in batches into a countertop blender. Remember to let it cool slightly before blending and do not fill the jar more than halfway, as hot soup can expand rapidly.

A hand blender is the most convenient and safest option. If you are using a jug blender, be sure to open the small plug in the lid and cover the opening with a folded kitchen towel to allow steam to escape.
7

Place the pot with the blended soup back on low heat. Pour in the 30% cream and add freshly grated nutmeg. Mix everything thoroughly with a whisk or spoon. Heat the soup for 2-3 minutes, but do not let it boil to prevent the cream from curdling. Taste the soup and season with additional salt and pepper if needed.

Ingredients: 30% cream, Ground nutmeg, Salt, Pieprz czarny świeżo mielony
To prevent the cream from curdling, you can temper it: pour a ladle of hot soup into the bowl with the cream, mix, and then pour it all back into the pot. Use freshly grated nutmeg for the best aroma.

Preparation of toppings

8

If you are using pumpkin seeds, heat a small, dry skillet over medium heat. Add the seeds and toast them for 2-3 minutes, stirring or shaking the skillet frequently. The seeds are ready when they start to lightly 'pop' and release a nutty aroma, and golden spots appear on their surface. Immediately remove them from the skillet and transfer to a plate to stop the toasting process.

Ingredients: Pumpkin seeds
Be careful not to burn the seeds, as they will become bitter. Dry roasting in a pan (without fat) is key to achieving the perfect crunch.
9

In the same pan, heat the remaining tablespoon of olive oil. When the oil is hot but not smoking, carefully place the sage leaves on it, one next to the other. Fry for about 30-60 seconds on each side until they become dark green, stiff, and crispy. Be careful, as they can burn very easily. Remove the finished sage chips with a slotted spoon onto a plate lined with paper towels to drain excess fat. Lightly salt.

Ingredients: Fresh sage, Extra virgin olive oil, Salt
Sage leaves must be completely dry before placing them in hot oil; otherwise, the oil will splatter. Work quickly, as sage fries very quickly. The finished chips are very delicate, so handle them with care.

Serving

10

Pour the hot soup into deep bowls or plates. Place a few crispy sage leaves in the center of each serving. Sprinkle the soup with toasted pumpkin seeds. If using, drizzle a few drops of pumpkin seed oil over the top for a more intense flavor and beautiful appearance. Serve immediately while the soup is hot and the toppings are crispy.

Ingredients: Pumpkin seeds, Olej z pestek dyni
The soup can be served with garlic croutons, a dollop of sour cream, or a piece of sourdough bread for dipping. The contrast of temperatures and textures is key, so add the crunchy toppings just before serving.

Fun Fact

💡

Pumpkin, botanically classified as a fruit (specifically a berry), is one of the oldest domesticated vegetables in the world. Archaeologists have found evidence of its cultivation in Mexico as far back as 7500 BC!

Best for

Jesienny obiad Elegancka kolacja Rozgrzewająca zupa na chłodne dni Danie na Halloween

Tips

🍽️ Serving

The soup tastes delicious served with crispy croutons rubbed with garlic. You can also add a dollop of thick Greek yogurt or crème fraîche for a hint of acidity. For extra spiciness, you can sprinkle a pinch of chili flakes. It looks beautiful in white, deep bowls that highlight its intense color.

🥡 Storage

Soup (without additions) can be stored in a tightly sealed container in the refrigerator for up to 3 days. Reheat over low heat, stirring frequently, without bringing it to a boil. It can also be frozen for up to 3 months. Additions (seeds and sage) should be stored separately at room temperature in a closed container to maintain their crunchiness.

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