Cream of Pumpkin Soup

Method

1. 01

   Peel and seed the pumpkin, then cut it into even 2-3 cm cubes. Chop the onion and mince the garlic so everything is ready before the soup starts cooking.

   
2. 02

   Warm 1 tablespoon olive oil and 25 g butter in a large pot over medium heat. Add the onion with a pinch of salt and cook until soft and translucent, then stir in the 2 garlic cloves for the last minute.

   ⏱ 6 min
3. 03

   Add the pumpkin cubes, 1/2 teaspoon black pepper, and 1/8 teaspoon nutmeg. Cook for a few minutes, stirring often, until the pumpkin is glossy and lightly coated in the onion mixture.

   ⏱ 5 min
4. 04

   Pour in 750 ml hot vegetable stock, bring to a boil, then lower the heat and simmer until the pumpkin is very tender and breaks easily with a spoon.

   ⏱ 18 min
5. 05

   Blend the soup until completely smooth. Stir in 100 ml cream, warm gently without a hard boil, and adjust the salt and pepper. Add a splash of water or stock if the soup is thicker than you like.

   ⏱ 4 min
6. 06

   Toast the pumpkin seeds in a dry pan until fragrant. Serve the soup hot, topped with the toasted seeds, parsley, and a small drizzle of cream if desired.

   ⏱ 3 min