Pumpkin Soup Recipe

Preheat the oven to 200°C. Line a baking sheet with aluminum foil or parchment paper.

Place 1 large pumpkin cut into cubes, 1 medium onion cut into strips, 1 medium carrot cut into pieces and 1 sweet potato cut into cubes on the baking sheet.

Drizzle with 2 tbsp extra virgin olive oil, sprinkle with 1 tsp sea salt and ¼ tsp freshly ground black pepper. Toss lightly.

Roast at 200°C for 20 minutes, stirring from time to time, until the vegetables start to brown.

While the vegetables are roasting, melt 1 tbsp butter and 1 tbsp extra virgin olive oil in a large pot over medium heat. When the butter has melted, add 4 crushed garlic cloves, 1 tbsp freshly grated ginger, 2 tsp ground coriander and 1 tsp cumin.

Cook for 30 seconds, stirring constantly.

Add 1 l of chicken broth, 1 medium potato cut into pieces, ½ cup of chopped fresh coriander, 1 tbsp honey and the roasted vegetables. Bring to a boil, reduce the heat and simmer uncovered for 15 to 20 minutes, until the potatoes are very tender.

Purée with an immersion blender until smooth and silky.

Taste and season with 1 tsp sea salt and ½ tsp freshly ground black pepper, more if needed.

Add 150 ml of crème fraîche and blend again.

Garnish with toasted pine nuts and fresh parsley. Serve with a pretty swirl of ginger cream.

Mix 50 ml of crème fraîche, 3 tbsp milk, 1 tsp honey, 2 tsp freshly grated ginger and 1 pinch of sea salt. Decorate the soup with a drizzle of cream and draw back and forth with a toothpick for a pretty pattern.

Cut the top off 1 pumpkin by slicing off its upper part to make a lid.

Preheat the oven to 200°C. Line a baking sheet with aluminum foil and lightly grease it with olive oil.

Rub the pumpkin skin and the lid with olive oil. Place the pumpkin open side down on the baking sheet.

Roast on the lower rack of the oven at 200°C for 15 minutes.

After cooking and cooling, scoop out the inside, leaving a 1/2 cm rim. If desired, use a round cookie cutter for a smooth edge.