Spicy Pumpkin Soup Puree
4 servings
60 minutes
Spicy pumpkin puree soup is a warm embrace of Mexican cuisine filled with the aromas of coriander, cumin, and hot chili pepper. Its history roots in traditional autumn dishes where pumpkin plays the main role and spices add characteristic depth of flavor. Roasting the vegetables enhances their natural sweetness, while the combination of cream and honey gives it a velvety texture. This soup is perfect for a cozy dinner on cool days; it warms you up and offers rich taste sensations. It is served hot with a piece of butter that adds extra tenderness. It can be paired with crusty bread or Mexican tortillas for full enjoyment.
1
Cut the pumpkin into large slices, peel the onion and cut it into 4 parts, separate the garlic into cloves and peel.
- Pumpkin: 500 g
- Onion: 1 head
- Garlic: 2 heads
2
Spread everything in a deep baking tray, sprinkle with spices and finely chopped chili pepper, drizzle with olive oil, gently mix by hand, and place in a preheated oven at 200°C for about 30 minutes (until golden brown).
- Ground coriander: 0.5 tablespoon
- Ground caraway: 0.5 tablespoon
- Red chili pepper: 0.5 piece
- Olive oil: 1.5 tablespoon
3
Then pour hot broth (1 ladle) into the baking dish, reduce the oven temperature to 170°C, and leave for another 20 minutes.
- Chicken broth: 500 ml
4
Transfer all the contents of the pan along with the broth to a blender and blend with the remaining hot broth, slightly warmed cream, and honey. Season with salt and pepper.
- Chicken broth: 500 ml
- Heavy (double) cream: 100 ml
- Honey: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
5
Serve hot in individual plates, adding a piece of butter to each.
- Butter: 20 g