Once upon a time, the words pumpkin-soup-delicious did not combine in my head absolutely. Until one cold November day I tried this version of the French classic from Vadim. Silky, creamy, warm, and cosy – this is now my favourite autumn soup. I know how much you love soups, but you are always too lazy to cook them. This one seemed to be invented for you – easy to prepare and warming 🙂
Once upon a time, the words pumpkin-soup-delicious did not combine in my head absolutely. Until one cold November day I tried this version of the French classic from Vadim. Silky, creamy, warm, and cosy – this is now my favourite autumn soup. I know how much you love soups, but you are always too lazy to cook them. This one seemed to be invented for you – easy to prepare and warming 🙂- Prep time: 30 minutes
- Cook time: 1 hour
- Serves: 4-6
- Difficulty: easy
- Course: soup
- Cookware: oil bottle, blender
- Cuisine: French
Ingredients
- 1.2 litre water
- 900 g pumpkin
- 2 medium carrots, peeled and coarsely chopped
- 1 medium onion, peeled and coarsely chopped
- 2 medium celery roots, peeled and coarsely chopped
- 10 g ginger root, cut into wedges
- 1 whole garlic bulb, peeled and coarsely chopped
- 3 tbsp oil
- 250 ml cream
- 1 tsp salt
- 1 tsp sugar
- ground white pepper
- curry
- cumin
- cinnamon
To serve:
- 125 g chevre or another soft goat cheese
- ¼ bunch of chives, finely chopped
- 25 g pumpkin seeds, finely chopped
- 1½ tbsp pumpkin or olive oil
Cooking method
Step 1
In a pot, combine carrots, onions, celery, ginger, and garlic and fry in oil over medium heat for several minutes (the roots should not change colour). Add pumpkin and fry for 3-5 minutes. Add water and spices, bring to boil, and simmer over medium heat for 1 hour.
Step 2
Blitz the hot soup using a hand blender until smooth. Add cream to the pumpkin soup, bring to boil and remove from heat.
Step 3
Pour the soup into a bowl and decorate: put a piece of chevre cheese in the centre, sprinkle with chopped pumpkin seeds and chives on top, add a few drops of oil.
My tips and tricks:
If suddenly your pumpkin is not sweet, it’s okay – just add more sugar to the vegetable stock. And on special occasions, for example, if you are cooking for a loved one, use truffle oil instead of regular olive oil.
- 1.2 litre water
- 900 g pumpkin
- 2 medium carrots, peeled and coarsely chopped
- 1 medium onion, peeled and coarsely chopped
- 2 medium celery roots, peeled and coarsely chopped
- 10 g ginger root, cut into wedges
- 1 whole garlic bulb, peeled and coarsely chopped
- 3 tbsp oil
- 250 ml cream
- 1 tsp salt
- 1 tsp sugar
- ground white pepper
- curry
- cumin
- cinnamon
- To serve:
- 125 g chevre or another soft goat cheese
- ¼ bunch of chives, finely chopped
- 25 g pumpkin seeds, finely chopped
- 1½ tbsp pumpkin or olive oil
- In a pot, combine carrots, onions, celery, ginger, and garlic and fry in oil over medium heat for several minutes (the roots should not change colour). Add pumpkin and fry for 3-5 minutes. Add water and spices, bring to boil, and simmer over medium heat for 1 hour.
- Blitz the hot soup using a hand blender until smooth. Add cream to the pumpkin soup, bring to boil and remove from heat.
- Pour the soup into a bowl and decorate: put a piece of chevre cheese in the centre, sprinkle with chopped pumpkin seeds and chives on top, add a few drops of oil.