Baked Pumpkin Cream Soup
3 servings
40 minutes
Pumpkin cream soup is a warm and cozy dish that embodies the atmosphere of autumn. Its roots trace back to European cuisine, where pumpkin has long been valued for its delicate sweetness and velvety texture. Roasting pumpkin and carrots enhances their natural sweetness, while the addition of fresh ginger and citrus notes makes the flavor bright and balanced. The cream soup is thick, rich, with a hint of spice from turmeric and the freshness of basil. Roasted tomatoes add zest, while crunchy pumpkin seeds provide textural variety. This soup is an ideal choice for cozy evenings; it pairs well with crispy bread and can serve as a light dish or an exquisite appetizer.
1
Cut the peeled pumpkin into 1.5 cm thick pieces. Roast the thin carrot whole, while it's better to cut the large one in half. Cut the tomatoes in half. Mix the olive oil with all the spices, except for salt, which is better to add at the end.
- Pumpkin: 0.5 piece
- Carrot: 2 pieces
- Tomatoes: 3 pieces
- Butter: to taste
- Dried thyme: to taste
- Dried basil: to taste
- Ground black pepper: to taste
2
Place the vegetables rubbed with this mixture along with garlic cloves on a greased baking sheet and send them to a preheated oven at 180 degrees for 25 minutes. In another baking sheet or dish, pour oil, add seeds, salt, and mix. 7-10 minutes before the vegetables are ready, put the seeds in the oven (if kept for more than 10 minutes, they will burn).
- Garlic: 3 cloves
- Peeled pumpkin seeds: 100 g
- Salt: to taste
3
Put all the roasted vegetables in the blender, except for three halves of the tomato. Add boiling water, the juice of one orange, and 1/3 of a lemon (if the orange is sour, you can add less lemon), grated fresh ginger, turmeric, and salt to taste.
- Oranges: 1 piece
- Lemon: 0.3 piece
- Fresh ginger: 10 g
- Turmeric: 0.5 teaspoon
- Salt: to taste
- Boiling water: 300 ml
4
Chop the ingredients and immediately pour the cream soup into bowls. Place half a baked tomato in each bowl, garnish with fresh or dried herbs, and sprinkle with seeds.
- Tomatoes: 3 pieces
- Peeled pumpkin seeds: 100 g