Warming Pumpkin Soup

6 servings

50 minutes

Warm pumpkin soup is a true autumn harmony of flavors inspired by French culinary tradition. Its velvety texture and gentle sweet-spicy aroma make it perfect for cozy evenings. Roasted pumpkin is infused with the aromas of rosemary and thyme, while coconut milk and cream add tenderness to the soup. Ginger and galangal provide warming spiciness, while garlic and onion deepen the flavor. This soup is not only delicious but also healthy – rich in vitamins and antioxidants. It pairs perfectly with crispy baguette or rye bread. Garnishing with pumpkin seeds makes it even more appealing, highlighting the seasonality of the dish. An ideal choice to warm up on a cool day and enjoy the harmony of nature and culinary artistry!

Energy value per serving

• Calories: 289.2
• Proteins: 8g
• Fats: 18.9g
• Carbohydrates: 26.8g

Ingredients

• Pumpkin: 300 g
• Olive oil: 2.5 tbsp
• Chicken broth: 0.5 l
• Ginger: 50 g
• Garlic: 20 g
• Chili pepper: 10 g
• Galangal root: 30 g
• Lemongrass: 15 g
• Leek: 25 head
• Butter: 35 g
• Cream 23%: 100 ml
• Coconut milk: 65 ml
• Ground black pepper: 1 tsp
• Rosemary: 1 sprig
• Thyme: 4 sprig
• Sea salt: to taste

Cooking steps

1. Peel the pumpkin and cut it into small cubes.

   Required ingredients:

   • Pumpkin: 300 g

2. Cut the lemongrass in half.

   Required ingredients:

   • Lemongrass: 15 g

3. Grate the ginger on a coarse grater.

   Required ingredients:

   • Ginger: 50 g

4. Cut the galangal in half.

   Required ingredients:

   • Galangal root: 30 g

5. Chop the hot pepper finely.

   Required ingredients:

   • Chili pepper: 10 g

6. Chop the garlic finely.

   Required ingredients:

   • Garlic: 20 g

7. Do the same with the onion.

   Required ingredients:

   • Leek: 25 heads

8. Place the pumpkin on a baking sheet and brush with olive oil (1.5 tbsp) on all sides.

   Required ingredients:

   • Pumpkin: 300 g
   • Olive oil: 2.5 tablespoons

9. Add rosemary and thyme. Send the pumpkin to the oven at 200 degrees for 30 minutes.

   Required ingredients:

   • Rosemary: 1 sprig
   • Thyme: 4 sprigs

10. In a deep pot, melt butter and olive oil (1 tbsp) and add galangal and lemongrass. Sauté them until golden brown over medium heat and remove from the oil.

    Required ingredients:

    • Butter: 35 g
    • Olive oil: 2.5 tablespoons
    • Galangal root: 30 g
    • Lemongrass: 15 g

11. Send the chopped vegetables to the aromatic oil.

    Required ingredients:

    • Garlic: 20 g
    • Chili pepper: 10 g
    • Leek: 25 heads

12. After 3 minutes, pour in the cream and stir.

    Required ingredients:

    • Cream 23%: 100 ml

13. Add ginger after 2-3 minutes.

    Required ingredients:

    • Ginger: 50 g

14. Transfer the cooked pumpkin to a plate and shred it with a fork to create strands.

    Required ingredients:

    • Pumpkin: 300 g

15. Send it to the pot and stir.

    Required ingredients:

    • Pumpkin: 300 g

16. In a minute, pour in the coconut milk.

    Required ingredients:

    • Coconut milk: 65 ml

17. After a minute, season with black pepper and stir. Remove from heat.

    Required ingredients:

    • Ground black pepper: 1 teaspoon

18. Pour into deep plates and serve, garnished with pumpkin seeds.

    Required ingredients:

    • Sea salt:  to taste