After my previous pumpkin endeavors, I don't think I have enuff of pumpkin. How about you? I was planning to make this pumpkin soup and some InstaFam read my mind. I can't say that I plugged this recipe outta the sky and onto the plate, it does have some influences from chefs like Wolfgang and Heston.
I dislike celery and celery is quite pricey from the place I reside. I would replace celery with leeks for my mirepoix. And to be honest, leeks are super underrated and underused; they have sweet oniony umami which adds depths of flavors to dishes, especially soups and stews.
I am also using a combination of butter squash and my homemade kabocha puree. Again, by doing so, adds different pumpkin contrast. I intended to keep this soup vegan by using coconut cream and butter. It may sound odd, but trust me, coconut goes well with pumpkin. Without much delay, let's get started with the recipe.
Vegetable Stock Homemade, 700g
Butternut Squash, 1
Olive Oil, 2 TBSP
Yellow Onion Finely Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Carrots Oblique, 2
Coconut Butter, 1 TBSP
Garlic Finely Minced, 3 Cloves
Pumpkin Spice Homemade, 1/2 TSBP
Pumpkin Spiced Syrup Homemade, 1 TBSP Adjust To Preference
Pumpkin Puree Homemade, 100g
Mushroom Powder, Pinch
Coconut Cream, A Splash + More For Serving
Pumpkin Seed Oil, For Serving
Pumpkin Seeds, For Garnishing
Parsley Finely Chopped, For Garnishing
Bread, For Serving (Optional)
Please visit my "Pumpkin Spice Blend" page for the recipe.
Please visit my "Pumpkin Spiced Latte" page for the puree and syrup recipe.
Please visit my "How To Make Vegetable Stock" page for the recipe.
*I like to use my vegetable scraps for my vegetable stock. I add them into the stock, simmer for 8 to 10 mins, remove from heat and set it aside to infuse.*
Preheat the oven to 200 degree celsius or 400 fahrenheit.
Remove the seeds and membrane from the butternut squash.
*You can wash and bake the seeds with some olive oil at 150 degree celsius or 300 fahrenheit for 45 mins or until they are cwispy.*
Slice the pumpkin into half, wack into the oven, together with the leeks, and bake for about 30 mins or until it is fork tender.
Remove from the oven and set aside to cool down slightly.
Return the leeks into the oven and bake for a further 15 mins or until charred, but not burned.
Once the pumpkin is cool enuff to handle, scrape the flesh into a large bowl and set it aside.
When the leeks are cool enuff to handle, remove the charred skins and set them aside.
*I added the pumpkin skins and the charred leek skins into my stock to further enhance the flavor.*
In a sauce pot over medium heat. add olive oil.
Once the oil is heated up, add in the onion.
Season with salt and pepper.
Saute until translucent.
Add in the carrots and saute until well combined.
Add in coconut butter, cover and cook for about 3 to 5 mins or until the carrots are fork tender.
Add in the garlic, the pumpkin spice and syrup and saute until aromatic.
Drain the stock and discard the residue.
Add in the stock and deglaze.
Add in the butternut squash and pumpkin puree.
Stir until well combined.
Bring it up to simmer and cook for about 5 to 8 mins or until slightly reduced.
Remove from heat and carefully transfer into a blender.
*Be very cautious as it is piping hot. Do it in batches if needed.*
Blitz until smooth and return to the pot.
*If you prefer a much smoother texture, you can pass the soup thru' a sieve and into the pot.*
Taste and adjust for seasonings with salt, pepper, mushroom powder or more syrup.
Add a splash of coconut cream and stir until well combined.
Remove from heat and transfer into individual serving bowls.
Add splashes of coconut cream and pumpkin seed oil.
Garnish with pumpkin seeds and parsley.
Serve immediately with some bread.
Heart and yummilicious...
Perfect with some bread...