Perfect pumpkin soup

Recipes / Soups

If youre sick of the same old pumpkin soup, try this version which one wowfood.guru member called "the best soup Ive ever tasted".

Recipe «Perfect pumpkin soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author sheff would need: 1 butternut pumpkin, 40ml olive oil, 1 large onion, peeled, chopped, 2 carrots, peeled, chopped, 750ml chicken stock , 1 tsp mild paprika, 1 tsp ground cumin, 1/2 tsp turmeric , 1/2 tsp ground coriander, 1/2 tsp grated fresh nutmeg, 250ml creme fraiche, 2-3 tbsp roasted pumpkin seeds , plus extra to serve, 1/2 tsp grated ginger, 2 garlic cloves, 1/2 cup fresh basil leaves, 1 tsp grated parmesan cheese.

Ingredients:

  • 1 butternut pumpkin 
  • 40ml olive oil 
  • 1 large onion, peeled, chopped 
  • 2 carrots, peeled, chopped 
  • 750ml chicken stock 
  • 1 tsp mild paprika 
  • 1 tsp ground cumin 
  • 1/2 tsp turmeric 
  • 1/2 tsp ground coriander 
  • 1/2 tsp grated fresh nutmeg 
  • 250ml creme fraiche 
  • 2-3 tbsp roasted pumpkin seeds , plus extra to serve 
  • 1/2 tsp grated ginger 
  • 2 garlic cloves 
  • 1/2 cup fresh basil leaves 
  • 1 tsp grated parmesan cheese 
  • 120ml olive oil 

Instructions

  1. To make the pesto, place roasted pumpkin seeds, ginger, garlic, basil and parmesan in a food processor, then whiz to a paste. With the motor running, slowly add the oil until combined. Cover and set aside.
  2. Preheat oven to 180°C. Cut pumpkin in half. Place cut-side down on a lightly oiled baking tray and roast for 45 minutes until soft. Scoop out seeds and discard. Scrape out the flesh and discard the skin. Set flesh aside.
  3. Heat oil in a saucepan. Add onion and carrots and cook over medium heat for 5 minutes until softened. Add pumpkin, stock, 2 cups water and the spices. Season. Bring to the boil, then reduce heat to low and simmer for 25-30 minutes. Cool slightly. Blend soup in batches, then return to pan. Stir through creme fraiche and gently reheat. Serve drizzled with the pesto and sprinkled with seeds and pepper.