Roasted pumpkin soup with toasted seeds and creme fraiche
Method
- Roast the vegetables: ut the pumpkin into cubes. Place pumpkin, onion, chili, and whole garlic bulb in a roasting dish. Drizzle with olive oil, season with salt, pepper, and thyme. Roast at 200°C for 25–30 minutes until the vegetables are soft and lightly caramelized.
- Make the soup:Transfer the roasted vegetables to a blender or pot. Add the stock and crème fraîche, then blend until smooth using a hand blender. Season to taste with salt and pepper.
- To serve: Pour into bowls and top with a spoonful of crème fraîche and toasted pumpkin seeds.
Ingredients
1 small Hokkaido pumpkin (approx. 600 g)
2 onions, roughly chopped
½ chili, roughly chopped
1 whole garlic bulb, unpeeled
3–4 sprigs fresh thyme
1 tbsp olive oil
500 ml vegetable stock
2 tbsp crème fraîche
Salt and pepper
Toasted pumpkin seeds and extra creme fraiche for topping
What you will need
What you will need