Creamy pumpkin soup with roasted seeds and crème fraîche

This creamy pumpkin soup is served in a deep bowl and is exactly the dish you want to eat when it cools down outside. Full of flavor, simple to make and beautiful to present on the table.

📝 Ingredients

• 1 kg pumpkin (e.g. butternut squash or Hokkaido), peeled and cut into chunks
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 3 cloves garlic, finely chopped
• 1 tsp fresh ginger, grated
• 1 tsp ground cumin
• 800 ml vegetable stock
• 200 ml coconut milk (full-fat)
• Juice of half a lemon
• 4 tbsp crème fraîche
• 3 tbsp pumpkin seeds
• 1 tsp smoked paprika
• Fresh parsley, for garnish
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1Preheat the oven to 200°C. Cut the pumpkin into large pieces, remove the skin and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 25 minutes until the pumpkin is tender and lightly golden.Meanwhile, heat a splash of olive oil in a large soup pot over medium heat. Gently sauté the onion and garlic for about 5 minutes. Add the grated ginger and ground cumin and cook for another minute until fragrant.Add the roasted pumpkin to the pot along with the vegetable stock. Bring everything to a boil and simmer gently for 10 minutes so the flavors can meld.Blend the soup until smooth with an immersion blender. Stir in the coconut milk and season with salt, pepper and a splash of lemon juice. Let simmer for another 2 minutes over low heat.Dry-roast the pumpkin seeds in a frying pan over high heat for about 3 minutes, until they start to pop. Sprinkle with a pinch of smoked paprika and salt.Ladle the soup into deep bowls. Place a spoonful of crème fraîche in the center, scatter the roasted pumpkin seeds on top and garnish with a few sprigs of fresh parsley. Serve immediately and enjoy.