Pumpkin Soup with Roasted Pumpkin Seeds (4+5)
With the coming of the colorful autumn also starts the season of pumpkins. Therefore I’d like to share a recipe for pumpkin soup which we prepare regularly during this time of the year.
The soup itself is done in 30 minutes. We will use up the entire pumpkin including the seeds. It tastes amazing with olive bread (in the picture). Recipe for the bread can be found here.
What you need and how to make it
Ingredients
- 1 medium sized onion
- 1 l broth (vegetable or chicken)
- 1 whole pumpkin
- 1 tsp curry
- 1 tsp ground chilli
- salt
- pepper
Servings
6-8Prep. time
40 minDifficulty
EasyPreparation
- Finely chop the onion and fry it in a pan until golden.
- In the meantime wash the pumpkin, cut it in half and scrape the seeds out. Cut the pumpkin into cubes (Hint: Don’t peel the pumpkin, the peel can be used as well).
- Heat the broth in a pot and once boiling combine with the golden fried onions and diced pumpkin.
- Season with salt, pepper, curry and chilli.
- Cook the pumpkin for about 20 minutes or until soft.
- Take the pot off the stove and let it cool for a few minutes. As soon as the soup cools down a bit blend it with a hand mixer and then it’s ready to serve.
Roasted pumpkin seeds - with a bit more preparation you can even use up the pumpkin seeds.
After you scrape them out of the pumpkin, just take away the leftover flesh. Combine the seeds with olive oil and salt in a bowl (feel free to try out different spices) and mix it together.
Spread the seeds on a baking tray and roast them in the oven on 170°C for about 20 minutes or until golden. Mix the seeds here and there.
Add the roasted seeds to the soup or you can have them as a snack after the meal. You can also store the roasted seeds in an air tight container.
