Pumpkin soup with seeds
3 servings
80 minutes
Pumpkin soup with seeds is the quintessence of comfort and warmth in autumn cuisine. This recipe, rooted in European traditions, combines the velvety texture of roasted pumpkin with the rich depth of chicken broth, spiced with cinnamon, nutmeg, and ginger. Maple syrup adds a light sweetness while cream provides tenderness and softness to the flavor. Serving it in a natural pumpkin turns the dish into a true gastronomic masterpiece, and crispy roasted seeds complete the picture with a subtle nutty note. This soup is perfect for cozy family lunches and festive evenings, offering warmth and comfort with every sip.
1
Preheat the oven to 175 degrees.
2
Cut 2 medium pumpkins in half, remove the seeds, and place them cut side down on a baking sheet.
- Summer squash: 2 pieces
- Pumpkin: 1 piece
3
Bake for 35–45 minutes, until done.
4
Use a spoon to separate the flesh from the skin and place it in a blender, blend until smooth.
- Summer squash: 2 pieces
- Pumpkin: 1 piece
5
Transfer the resulting puree to a pot and add chicken broth, water, maple syrup, and spices.
- Chicken broth: 1 l
- Maple syrup: 100 ml
- Ground cinnamon: 10 g
- Ground nutmeg: 3 g
- Ground ginger: 5 g
- Salt: to taste
- Ground black pepper: to taste
6
Bring to a boil, then reduce the heat and let simmer for 30 minutes.
7
At this time, cut the top off the large pumpkin to create a lid, as we will use this pumpkin to make a bowl for serving soup.
8
Remove the flesh from the pumpkin.
9
Pour soup into this pumpkin, add cream, and sprinkle with roasted seeds.
- Heavy cream 35% fat: 200 ml
- Roasted pumpkin seed kernels: to taste
