Pumpkin soup Recipe

Pumpkin soup Recipe

A silky soup made with pumpkin and served with toasted pumpkin seeds.

  • Preparation
    20mins
  • Cooking time
    30mins
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Part one of the recipe
  • Pumpkin : 1 whole
  • Onion(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Olive oil : 30 ml
  • Water : 250 ml
  • Semi-skimmed milk : 250 ml
  • Maldon salt : 6 pinch(es)
  • Fresh thyme : 2 sprig
  • Stick(s) of celery : 2 whole
  • For the garnish(es)
  • Pumpkin seeds : 50 g
  • Maldon salt : 3 pinch(es)
  • Dried red chilli(s) : 0.5 Tsp
  • Olive oil : 10 ml
Method
  • 1. FOR THE SOUP

    Finely dice the onions. Peel and crush the garlic cloves. Cut the pumpkin in half and scrape out the seeds. Remove the skin with a knife and then cut the flesh into small chunks.

    Heat the olive oil in a saucepan and then sweat the onion with a pinch of salt until soft. Add the garlic, cook for 1 minute and then add the pumpkin and the thyme. Cook for a further 5 minutes until the pumpkin begins to soften and then cover with the milk and water. Cook for 30 minutes or until the pumpkin is completely soft. Transfer to a food processor and blend to a puree. Add salt and pepper to taste. If the soup is too thick at this point, add a little more milk. Keep warm until ready to serve.

  • 2. FOR THE PUMPKIN SEEDS

    Preheat the oven to 200'C.

    Mix the pumpkin seeds with the olive oil, salt and dried chilli flakes.
    Lay on a baking sheet and then cook in the oven for 5 minutes.

    Serve the soup in a bowl with a sprinkle of spicy pumpkin seeds and a drizzle of olive oil.

Chef's tip

«Try serving the soup with a spiced butter or just a dollop of creme fraiche.»

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