Pumpkin Soup
- Daniel
- Sep 26, 2022
- 3 min read
Updated: May 21
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.
Ingredients:
(Serve 4)
Vegetable Stock Homemade, 700g
Butternut Squash, 1
Leeks, 4
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)
Equipment:
Oven
Sauce Pot
Blender
Directions:
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.
Prepare the Vegetable Stock
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.
Roast the Vegetables
Preheat the oven to 200°C or 400°F.
Remove the seeds and membrane from the butternut squash.You can wash and bake the seeds with some olive oil at 150°C or 300°F for 45 mins or until they are cwispy.
Slice the pumpkin into halves, place on a tray with leeks, and bake for about 30 mins or until fork tender.
Remove from the oven and set aside to cool slightly.
Return the leeks to the oven for another 15 mins or until charred (but not burned).
Once cool enough to handle, scrape the pumpkin flesh into a bowl.
Peel off the charred leek skins.I added the pumpkin skins and charred leek skins into my stock to enhance flavor.
Make the Soup Base
In a sauce pot over medium heat, add olive oil.
Once heated, add in the onion.
Season with salt and pepper.
Saute until translucent.
Add in carrots and saute until well combined.
Add coconut butter, cover and cook for 3 to 5 mins or until fork tender.
Add in garlic, pumpkin spice, and syrup. Saute until aromatic.
Add Liquids and Blend
Drain the stock and discard the residue.
Add the stock to deglaze the pot.
Add in butternut squash and pumpkin puree.
Stir to combine well and bring to a simmer.
Cook for 5 to 8 mins or until slightly reduced.
Remove from heat and carefully transfer to a blender.Be cautious—it’s hot. Blend in batches if needed.
Blitz until smooth and return to the pot.For a smoother soup, pass through a sieve back into the pot.
Final Seasoning and Serving
Taste and adjust with salt, pepper, mushroom powder, or more syrup.
Add a splash of coconut cream and stir to combine.
Remove from heat and ladle into individual serving bowls.
Add swirls of coconut cream and pumpkin seed oil.
Garnish with toasted pumpkin seeds and parsley.
Serve immediately with some bread.
Heart and yummilicious...
Perfect with some bread...