Who doesn’t know the recipe for pumpkin soup? Eh , I didn’t know it until last year – and now I’m making two versions: one with cooked or one with roasted vegetables. I’m totally in love with this aromatic, sweet soup, but I prepare pumpkin in other ways as well…
On my Facebook page, you could see the recipe for aromatic baked potatoes with carrots and pumpkin, sprinkled with rosemary – it is a delicious combination! Squash or pumpkin goes well with sweet and savory food, and it can be used to make pies, muffins, strudel, spreads, and even bread. The other day I was diced a hokaido pumpkin, seasoned it with salt and pepper and coated in some olive oil and baked it just like that – and that was my dinner. Great , nutritious and light!
But back to the soup. It is a classic that not everyone likes because of the specific taste and density. However, in my house it is a hit. Sprinkled with sesame or pumpkin seeds, with cream or pumpkin oil, from roasted or cooked vegetables – it is always good, and can serve as a meal of it’s own if you add a little rice or millet in it. The kids will also love it, and the best think about it is that it’s healthy and nutritious. Enjoy!
- half of a hokkaido or butternut pumpkin (about 700 - 800 g uncleaned)
- 1 large potato
- 1 small onion
- 2 cloves garlic
- 500 ml of water
- ½ teaspoon cayenne pepper
- tablespoon teaspoon fresh or dried thyme
- 2 tablespoons olive oil
- pumpkin seeds for serving (optional)
- Preheat the oven to 200 ° C, line a large baking sheet with parchment paper .
- Clean the seeds of the pumpkin, peel it and cut into cubes. Do the same with potatoes and onions, peel and cut into quarters. Peel the garlic.
- Put it all together in a bowl, add the oil, thyme, salt and pepper and mix all the ingredients to be coated.
- Move to the baking sheet and bake for about 30-40 minutes , until the pumpkin and potatoes are tender.
- When the vegetables are cooked, move them into a blender or bowl, add water and blend (you can use a hand blender). Boil for 5 minutes and add seasoning if necessary.
- Serve sprinkled with pumpkin seeds and if desired, with a little sour cream. Bon appetit!