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  • About 1.5 kg pumpkin

  • 2 large onions

  • 2 garlic cloves

  • 4 large carrots

  • bay leaves

  • 1 tspn ground cumin

  • 1 litre chicken stock

  • 125 grams crème fraîche.

     

     

     

     

     

     

     

     

     

Shopping list:

Takes about an hour to prepare.

 

Contains no gluten.

Pumpkin Soup

You see them all over farmer’s markets in the fall, in all their orange glory: pumpkins.

 

Nothing screams soup more than a fresh harvest of pumpkins. It's rich, it's creamy and it's the ideal way to handle larger batches of this giant amongst vegetables.

 

Do be careful when processing your pumpkins though. Pumpkins are the number one cause of kitchen accidents, due to their tough skin. Use a sharp knife or even a small hatchet when you need to and always cut away from your hands and body!.

Cut the pumpkin into rough chunks, removing the seeds. Chop the onions, garlic and carrots as well. Give the vegetables a quick bake for about 5 minutes in an olive-oiled, hot pan, adding the cumin and 2 or 3 bay leaves. Add the chicken stock and bring it to the boil and let all tenderize for another 30 minutes or so.

 

Take out the bay leaves and blend your soup until you have a silken smooth texture, seasoning with salt and pepper as you go. Serve hot, with a generous spoonful of crème fraîche on top.

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