Creamy pumpkin soup with spices is an aromatic, warming dish perfect for Christmas Eve and winter evenings. Made with roasted pumpkin, carrot, and potato, seasoned with fresh ginger, nutmeg, and cinnamon, it has a deep, sweet-spicy flavor and a velvety texture. Roasting the vegetables before cooking enhances the flavor and gives the soup a slightly caramelized aroma. Serve it hot, with a dollop of cream (optional), drizzled with lemon juice and sprinkled with toasted pumpkin seeds — it looks impressive and adds a festive touch to the table. The soup is hearty, rich in beta-carotene, vitamins, and warm spices, making it a great choice for guests who prefer traditional flavors as well as for those looking for something elegant on the holiday table.
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Prepare all the ingredients and tools: a large baking tray, a sharp knife, a cutting board, a large pot (about 3–4 l), a hand mixer or a blender, and a wooden spoon. Preheat the oven to 200°C (top-bottom).
Clean the pumpkin: cut off the top and bottom, then slice it in half lengthwise. Use a spoon to scoop out the seeds and fibrous part (you can save the seeds for roasting). You don't need to peel the butternut squash before baking, but if you prefer, you can peel it with a peeler. Cut the flesh into cubes about 2–3 cm.
Peel the carrot and potatoes, and cut them into slices or cubes similar in size to the pumpkin pieces (about 2–3 cm). Peel and finely chop the onion; peel the garlic and cut it into thin slices or press it through a garlic press. Grate or finely chop the ginger.
Spread the pumpkin cubes and carrot pieces on a baking sheet, drizzle with half of the oil (15 g) and lightly salt (about 1 g of salt distributed over the vegetables). Mix by hand or with a spoon to ensure the vegetables are evenly coated with oil. Bake in a preheated oven for 25–30 minutes, until the edges are slightly browned and the flesh is soft (check with a fork).
In a large pot, heat the remaining oil (15 g) over medium heat. Add the chopped onion and sauté for 3–4 minutes, until the onion becomes translucent and slightly golden (do not allow it to brown too much). Add the garlic and ginger, and sauté for another 30–45 seconds, until fragrant.
Add the roasted pumpkin, carrot, and raw potato to the pot. Pour in the vegetable broth (1000 ml), add cinnamon and nutmeg. Raise the heat to high and bring to a boil, then reduce the heat to low/medium and cook covered for 15–20 minutes, until the potato is completely soft (check with the tip of a knife — it should go in smoothly).
When the vegetables are soft, remove the pot from the heat. Blend the contents of the pot with an immersion blender until smooth and uniform. If you are using a countertop blender, pour the soup in batches and be careful — hot liquids can splash. Blend for 1–2 minutes until the soup is velvety. After blending, check the consistency: it should be creamy and uniform.
Reheat the soup gently over low heat, adding salt and pepper to taste (add a little at a time and taste). Add lemon juice (15 ml) — the acidity will enhance the flavor and balance the sweetness of the pumpkin. If you are using butter, stir it in now (20 g) until it melts. If you want a richer consistency, add 18% cream (100 g) — pour it in slowly and stir. Cook for another 2–3 minutes, making sure it doesn't come to a strong boil after adding the cream.
If you are using pumpkin seeds, toast them in a dry pan for 3–4 minutes over medium heat, stirring until they lightly 'pop' and smell nutty. Ladle the hot soup into a bowl, garnish with a dollop of cream (optional), drizzle with a bit of olive oil or lemon juice, and sprinkle with toasted seeds. Serve immediately.
After cooking, set the pot with the leftover soup aside to cool slightly, then clean the blender and utensils. If there is leftover soup, transfer it to an airtight container and cool to room temperature before placing it in the refrigerator.
Baked pumpkin has been used in European cuisine since the 18th century; roasting brings out the natural sugars and gives dishes a richer, slightly caramelized flavor, which is why roasted pumpkin soup is popular in the autumn-winter season.
Serve the soup hot in shallow bowls; add a dollop of sour cream or natural yogurt, drizzle a few drops of extra virgin olive oil, and sprinkle with toasted pumpkin seeds. For a vegan version, use plant-based cream or soy yogurt. It pairs wonderfully with thin, crispy croutons or homemade garlic toast.
Store in the refrigerator in an airtight container for up to 3 days. To freeze: cool the soup completely, transfer to freezer containers (leave some space for expansion), freeze for up to 3 months. Thaw slowly in the refrigerator, heat slowly over low heat, stirring. If the soup loses some consistency after thawing, add a little broth or cream and mix well.
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