Creamy Pumpkin Soup
Ingredients
- To prepare the pumpkin
- 1 Pumpkin (such as a pie pumpkin or Sweetie Pie)
- 1 small, sharp Kitchen knife
- 1 Spoon
- 1 small Knife (or peeler)
- For the soup
- 1 ⅖ kilograms prepared Pumpkin
- 2 onions
- ½ chili pepper
- 2 Tbsps vegetable oil
- 1 tsp brown sugar
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 1 ⅕ liters chicken or Vegetable broth
- 200 milliliters Whipped cream
- 1 generous pinch Vanilla bean
- For garnish
- toasted Pumpkin seed (pepitas)
- fresh parsley
- Pumpkin seed oil
Preparation steps
To prepare the pumpkin: Preheat the oven to 200°C (approximately 400°F).
Using a small, sharp knife, carefully remove the lid from the pumpkin. Scrape out the seeds and coarse fibers using a spoon.
Place the hollowed pumpkin in a baking dish and bake for 45 minutes, or until tender. Remove from the oven and allow to cool slightly.
Scoop the cooked flesh from the pumpkin. Weigh out 1.4 kg (approximately 3 pounds) for this recipe and store any leftover for purees, creams, pasta fillings, etc.
Cut the pumpkin flesh into about 1 cm (approximately 1/2 inch) cubes. Peel and dice the onion. Remove the seeds from the chile pepper and chop finely.
Sauté the onion in a large pot until softened. Add the chile and pumpkin, sprinkle with sugar and cook until caramelized slightly. Season with salt and pepper and stir in the lemon juice. Add enough broth to cover the vegetables completely, cover and simmer for 30 minutes, until the pumpkin is tender.
Add the heavy cream and vanilla paste and puree with an immersion blender until smooth. If the mixture is too thick, stir in more broth until it reaches desired consistency.
Ladle the soup into warm bowls. Garnish with toasted pumpkin seeds, fresh parsley and a drizzle of pumpkin seed oil.
