Autumn arrived in Jordan as well, and herewith, opening pumpkin season. There are several well-known pumpkin dishes, but there is nothing better than a creamy pumpkin soup. Soup, especially creamy ones, are not just meant as a starter (for me) – I really enjoy them as a main dish too. To enhance its richness, I prepared some roasted pumpkin as a side (also a good alternative for bread). Yummy, my all-time favourite in autumn. Easy, quick, healthy dish.
Â Â Â Â Â Â Â Â Â INGREDIENTS for 4 servings
- 2 kg (Hokkaido) pumpkin
- Olive oil
- Salt & pepper
- 2 cloves of pressed garlic
- Mixed herbs (I used bruschetta spice: dried tomatoes, basil, oregano)
- 1 red onion
- 300 ml vegetable broth
- A pinch nutmeg
- 100 ml cream
- 2 tbsp. natural yoghurt or sour cream
- Pumpkin Seed Oil and pumpkin seeds
Â Â Â Â Â Â Â Â Â Â INSTRUCTIONS
- Preheat oven to 200Â°C circulation air.
- Peel the pumpkin and remove its core. Use Â½ kg for the roasted pumpkin by cutting off 2 cm thick slices.
- Drizzle the pumpkin slices with olive oil and season with garlic, salt & pepper and mixed herbs.
- Place slices on baking tray. Roast for 15-20 minutes until golden brown.
- Meanwhile, start preparing the pumpkin soup. Chop onions and place into a pot with 1 tbsp. olive oil, cook for 2 minutes. Chop the pumpkin into wedges and add to the pot; cook for 2 more minutes.
- Add the 300 ml vegetable broth and cook until the pumpkin is tender. About 20-30 minutes.
- Remove from heat and use a hand blender to blend until smooth. Season with salt & pepper and a pinch of nutmeg to taste. Add the cream and some yoghurt mix it.
- Ladle soup into bowls, drizzle over a bit of whipped cream or/and pumpkin seed oil and some pumpkin seeds. Serve with roasted pumpkin on side. Enjoy.
Cheers with sunbeams.