Creamy pumpkin soup by Vadim
Cuisine: French
Author: Maria Kalenska
Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins


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
  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.
  2. Blitz the hot soup using a hand blender until smooth. Add cream to the pumpkin soup, bring to boil and remove from heat.
  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.

Maria Kalenska Gastronomy Blog | https://www.myodesacuisine.com/recipes/creamy-pumpkin-soup-by-vadim/