Creamy Pumpkin Soup

Name: Creamy Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions
Ingredients: 1000 g hokkaido squash; 1 pc onion; 2 cloves garlic; 40 g butter; 800 ml vegetable broth; 150 ml cooking cream; 10 g ginger; nutmeg; chilli; salt; ground pepper; pumpkin seeds

Jakub SýkoraSoupCzech Cuisine x se líbilo

Autumn favors pumpkins, and pumpkin soup is the first thing worth making from a freshly picked Hokkaido. The orange flesh is naturally sweet, butter lends it a silky body, and a pinch of ginger with nutmeg settles that sweetness into a warm, deep note. Hokkaido needs no peeling, the skin simmers down smooth, so the soup thickens to velvet without a single potato. Serve it with a slice of crusty bread when the wind picks up outside.

Příprava: 15min

Vaření: 30min

CELKOVÝ ČAS: 45min

Step by step process

Building the base

1
Prepare the pumpkin soup base. Seed the Hokkaido and cut it, skin and all, into cubes. Peel and finely chop the onion, press or mince the garlic, and grate the ginger on a fine grater.
2
Melt the butter in a pot and soften the onion over low heat until translucent. Add the garlic and grated ginger and saute briefly, until the whole pot smells fragrant but the garlic has not browned.
3
Add the diced pumpkin, stir, and let it warm through for a minute over low heat so it coats in butter and picks up a sweet base of flavor.

Cooking and finishing

4
Pour in the vegetable stock so the pumpkin is submerged, bring to a boil, and simmer for about 20 minutes, until the flesh softens and a fork slides through easily.
5
Take the pot off the heat and blend the contents smooth with an immersion blender. Stir in the cream and warm it through briefly, but do not boil it so it will not curdle.
6
Season with salt, pepper, and a pinch of nutmeg, and sharpen it with a pinch of chili if you like. Ladle into warmed bowls and scatter toasted seeds and a pinch of freshly ground pepper on top. Add a swirl of cream if you wish.