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!
1
Peel the pumpkin and cut it into small cubes.
- Pumpkin: 300 g
2
Cut the lemongrass in half.
- Lemongrass: 15 g
3
Grate the ginger on a coarse grater.
- Ginger: 50 g
4
Cut the galangal in half.
- Galangal root: 30 g
5
Chop the hot pepper finely.
- Chili pepper: 10 g
6
Chop the garlic finely.
- Garlic: 20 g
7
Do the same with the onion.
- Leek: 25 heads
8
Place the pumpkin on a baking sheet and brush with olive oil (1.5 tbsp) on all sides.
- 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.
- 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.
- Butter: 35 g
- Olive oil: 2.5 tablespoons
- Galangal root: 30 g
- Lemongrass: 15 g
11
Send the chopped vegetables to the aromatic oil.
- Garlic: 20 g
- Chili pepper: 10 g
- Leek: 25 heads
12
After 3 minutes, pour in the cream and stir.
- Cream 23%: 100 ml
13
Add ginger after 2-3 minutes.
- Ginger: 50 g
14
Transfer the cooked pumpkin to a plate and shred it with a fork to create strands.
- Pumpkin: 300 g
15
Send it to the pot and stir.
- Pumpkin: 300 g
16
In a minute, pour in the coconut milk.
- Coconut milk: 65 ml
17
After a minute, season with black pepper and stir. Remove from heat.
- Ground black pepper: 1 teaspoon
18
Pour into deep plates and serve, garnished with pumpkin seeds.
- Sea salt: to taste
