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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 I don't know Soups Vegetarian Dishes 80 min Easy 4 wyświetleń ~24.63 PLN - (0)
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Description

Velvety and deep in flavor, the roasted Hokkaido pumpkin cream soup is the essence of autumn on a plate. The roasting process, instead of traditional boiling, brings out the natural sweetness and caramel notes of the pumpkin, making the soup incredibly rich and aromatic. This dish comes from the tradition of European cuisine, where pumpkin soups are a popular way to warm up on chilly days. Its intensely orange color looks beautiful in a bowl, and the contrasting additions of crispy, slightly salty sage chips and roasted pumpkin seeds not only add flavor but also interesting texture. A delicate hint of nutmeg perfectly complements the whole. The soup is ideal as an elegant appetizer at a gathering, a light yet filling lunch, or a warming dinner. Serve it with garlic toast or fresh sourdough bread.

Składniki (12)

Servings:
4
  • Hokkaido pumpkin 1000 g
  • Onion 1.3 szt.
  • Garlic 3 ząbki
  • Vegetable broth 1000 ml
  • Extra virgin olive oil 0.2 łyżek
  • Fresh sage 0.7 pęczek
  • Pumpkin seeds 60 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • Ground nutmeg 1 łyżeczka
  • ✨ Opcjonalne
  • 30% heavy cream 100 ml
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~24.63 PLN (6.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Wash the pumpkin thoroughly under running water. Using a sharp, large knife, cut it in half. Use a spoon to vigorously scrape out all the seeds and fibrous flesh from the inside. Cut the cleaned pumpkin halves into thick slices or large cubes (about 3-4 cm). You don't need to peel the skin – the skin of Hokkaido pumpkin becomes soft and edible after baking.

Ingredients: Hokkaido pumpkin
Use a stable cutting board to prevent the pumpkin from slipping. If the pumpkin is very hard, you can put it in the microwave for 2-3 minutes to soften it slightly and make it easier to cut.
2

Transfer the chopped pumpkin to a large baking sheet lined with parchment paper. Drizzle it evenly with 2 tablespoons of olive oil, sprinkle with half of the salt (about 1 teaspoon) and pepper. Mix thoroughly with your hands so that each piece of pumpkin is coated with oil and seasonings. Spread the pumpkin in a single layer on the sheet and place it in the preheated oven. Bake for 30-40 minutes, until the pumpkin is tender (a fork should go in easily) and slightly browned at the edges.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Do not place the pieces of pumpkin too tightly on the baking sheet. If they overlap, they will steam instead of roast, which will not give the desired caramel flavor. If necessary, use two baking sheets.

Cooking the soup

3

While the pumpkin is roasting, prepare the soup base. In a large pot with a thick bottom, heat the remaining tablespoon of oil over medium heat. Peel the onion and chop it into small cubes. Add it to the pot and sauté, stirring occasionally, for about 5-7 minutes, until it becomes translucent and soft. Peel the garlic, finely chop it or press it through a garlic press, and add it to the onion. Sauté for another minute until it releases its aroma.

Ingredients: Extra virgin olive oil, Onion, Garlic
Be careful not to burn the garlic, as it will become bitter and ruin the flavor of the soup. One minute of frying is more than enough. Use a wooden or silicone spoon for stirring.
4

When the pumpkin is baked, carefully remove it from the oven. Transfer all the contents of the baking tray (the pumpkin along with the roasting juices) to a pot with sautéed onion and garlic. Pour in hot vegetable broth. Stir to combine the ingredients.

Ingredients: Hokkaido pumpkin, Vegetable broth
The juices from roasting the pumpkin are full of flavor, so be sure to add them to the soup. You can scrape them off the parchment paper with a spatula.
5

Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and cook for about 15 minutes. This time will allow the flavors to meld and combine into a harmonious whole.

Cooking on low heat prevents the rapid evaporation of liquid and the burning of vegetables at the bottom of the pot.
6

Remove the pot from the heat. Use an immersion blender (stick blender) to 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 ensure there are no lumps. If you don't have an immersion blender, pour the soup in batches into a countertop blender and blend. Be sure not to fill the jar more than halfway and slightly open the lid to allow steam to escape.

Be especially careful when blending hot soup. An immersion blender is the safest option. If you are using a countertop blender, cover the opening in the lid with a folded kitchen towel to avoid burns.
7

Place the pot with the blended soup back on low heat. Add freshly grated nutmeg. If you're using it, now is the time to add the heavy cream – pour it in slowly while continuously stirring. Heat the soup for another 2-3 minutes, but do not bring it to a boil. Taste and season with the remaining salt and pepper. If the soup is too thick, add a bit of hot broth or water. Additionally, you can add a pinch of chili flakes for heat.

Ingredients: Salt, Pieprz czarny świeżo mielony, Ground nutmeg, 30% heavy cream, Chili flakes
Adding cold cream to hot soup can cause it to curdle. To avoid this, temper the cream: pour a ladle of hot soup into it, mix, and then pour the whole mixture back into the pot.

Preparation of toppings

8

In a small, dry skillet heated over medium heat, toast the pumpkin seeds. Spread them evenly and toast for 2-3 minutes, 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.

Ingredients: Pumpkin seeds
Pumpkin seeds burn very quickly, so don't leave the pan. As soon as you smell the nutty aroma and hear the first 'pops', they are ready.
9

In the same pan, heat 1-2 tablespoons of olive oil. Tear the sage leaves from the stems. When the oil is hot, carefully place the sage leaves in a single layer. Fry for about 30-60 seconds on each side, until they become crispy and dark green. Remove them with a slotted spoon to a plate lined with paper towels to drain excess fat. Sprinkle with a little salt.

Ingredients: Fresh sage, Extra virgin olive oil, Salt
Be careful, hot oil can splatter when you add fresh herbs to it. The leaves fry quickly – the key is to act fast so they become crispy, not burnt.

Serving

10

Pour the hot soup into bowls. Garnish each serving with a generous handful of toasted pumpkin seeds and a few crispy sage leaves. If you like, you can also drizzle a bit of olive oil or the remaining cream on the soup to create a pattern on the surface. Serve immediately.

Ingredients: Pumpkin seeds, Fresh sage
For a professional look, use a small squeeze bottle or a teaspoon to create an elegant 'swirl' of cream on the surface of the soup.

Fun Fact

💡

Although pumpkin is commonly considered a vegetable, from a botanical standpoint, it is a fruit, specifically a berry! This is because it develops from the flower of the plant and contains seeds.

Best for

Jesienny obiad Elegancka przystawka Kolacja we dwoje Rozgrzewający posiłek

Tips

🍽️ Serving

Serve the soup very hot, garnished with toasted pumpkin seeds and crispy sage leaves. It pairs perfectly with garlic croutons or a piece of fresh sourdough bread for dipping in the soup. For added elegance and depth of flavor, you can drizzle it with a few drops of pumpkin seed oil or a dollop of thick natural yogurt.

🥡 Storage

The soup can be stored in the refrigerator in an airtight container for up to 3 days. Reheat over low heat, avoiding boiling, especially if you added cream. The soup can also be successfully frozen (preferably without the addition of cream) for up to 3 months. After thawing, reheat and optionally add cream at that time.

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