Pumpkin soup with toasted seeds
Roast the pumpkin first; only then add it to the stock. Keep the seeds separate until serving.
Editorial team Holland Magazine ·
This is our own autumn soup for home cooking. Quantities and times are editorial guidelines; the editorial team has not test-cooked the dish.
Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.
Equipment
Baking tray, large pan, hand blender, baking paper suitable for 200 °C
Ingredients
- 800 g pumpkin flesh, seeds removed
- 1 onion (about 120 g)
- 2 tablespoons rapeseed oil
- 750 ml vegetable stock
- 40 g pumpkin seeds
- 4 tablespoons sour cream
- 1 g ground black pepper
Method
- Heat the oven to 200 °C. Cut the pumpkin into roughly 2 cm cubes and the onion into wedges. Toss with the oil and spread over a lined baking tray.
- Roast for 25 minutes. A pumpkin cube should be soft when pierced. Meanwhile, toast the seeds in a dry frying pan for 3 to 5 minutes, shaking the pan regularly.
- Put the pumpkin and onion in a large pan with the stock. Bring to the boil and simmer for 5 minutes. Blend until smooth, keeping the blender head below the surface to prevent splashing.
- Divide between four bowls. Add one tablespoon of sour cream to each and scatter the seeds on top just before serving.
Storage
Cool leftovers within 2 hours, store covered at 4 °C and eat within 2 days. Reheat a stored portion once until steaming hot.
Allergens
Contains milk because of the sour cream. Check the stock for other allergens.
Our own adaptation; not test-cooked by the editorial team. Times are guidelines; the described doneness is decisive.