From Past to Plate: The Most Ancient Ingredients for Modern Meals

10/22 Previous Next

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Pumpkin Soup

A quintessential pumpkin dish is, of course, pumpkin soup. No matter which vegetables you add to enhance it, it always tastes delicious. And with a few roasted pumpkin seeds as a topping, it becomes a true highlight.

Ingredients (serves 4):

• 2 lb hokkaido pumpkin, diced
• 2 tbsp olive oil
• 1 large onion, chopped
  
• 2 garlic cloves, minced
  
• 4 cups vegetable broth
  
• 1 cup coconut milk
  
• 1 tsp ground cumin
  
• 1/2 tsp ground nutmeg
  
• Salt and pepper to taste
  
• Optional toppings: pumpkin seeds, fresh herbs, a drizzle of olive oil or cream

Instructions:

1. Wash and dice the pumpkin into small cubes (if you choose a hokkaido pumpkin, no need to peel it).
   
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent, about 5 minutes.
   
3. Add the diced pumpkin, ground cumin, and ground nutmeg to the pot. Stir well to coat the pumpkin with the spices.
   
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the pumpkin is tender.
   
5. Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth.
6. Stir in the coconut milk and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
7. Ladle the soup into bowls and add your favorite toppings, such as pumpkin seeds, fresh herbs, or a drizzle of olive oil or cream.

Enjoy!