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pumpkin soup©️ Nel Brouwer-van den Bergh

Pumpkin soup with orange and roasted seeds

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Prep Time 1 hour 25 minutes
Total Time 1 hour 25 minutes
Course Appetizer, starter
Cuisine American, Middle Eastern
Servings 8

Ingredients
  

Ingredients for the soup

  • 2.7 lbs (1.2 kg) pumpkin
  • 12 oz (350 g) onions
  • 1 quart (1 L) vegetable broth
  • 2 oz (56 g) olive oil
  • 1 tsp grated orange peel
  • 1 oz (2 tbsp) harissa sauce
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • splash of milk (can be replaced by oat or soy milk)

Ingredients for the roasted pumpkin seeds

  • 2.7 oz (80 g) pumpkin seeds
  • 1 tsp honey (alternatively use 2 tsp maple syrup and no water)
  • 1 tsp water
  • 1/4 tsp (asian) chili pepper slices
  • 1/4 tsp salt

Instructions
 

How to make the soup

  • Peel the pumpkin and cut it in halves. remove the seeds with a spoon
  • Cut the pumpkin fruit in 1 inch pieces. Roughly 2 lb 3 oz of pumpkin remains
  • Set the oven temperature to 430 F (220 C)
  • Peel the onions and cut them in 1 inch sized pieces
  • Place the pumpkin pieces, the onion pieces and the olive oil in a large bowl. Add pepper and 3/4 tsp salt. Mix well
  • Place all this on a baking/grill plate
  • Put this in the oven and roast for 25 min, until fragrant and partially caramelized
    roasted pumpkin and onions©️ Nel Brouwer-van den Bergh
  • Remove the plate from the oven and let cool down a bit
  • Pour the vegetable broth, the harissa, the grated orange peel, 1/2 tsp salt and some ground pepper in a pan. Add the roasted pumkin and onion pieces and heat on high fire until the boiling point. Then put on medium low and simmer for 5 more minutes
  • Take the pan off the fire and let cool down a bit. Then use the immersion blender and make a very smooth soup
  • I prefer to make this soup a day in advance
  • When filling plates or bowls, add a splash of milk and cover with some of the the roasted pumpkin seeds (see below). You can also decorate with Vietnamese mint or coriander leaves.

Roasting the pumpkin seeds

  • put the oven at 340 F (170 C)
  • In a bowl, mix the honey/water or maple syrup with the pumpkin seeds, the salt and the chili slices using a fork or spoon
  • Spread the mixture on a baking plate (you can use baking paper underneath)
  • Place in the hot oven for 15 min and remove. the seeds should be colored brown and be fragrant, but not black
  • Let the seeds cool down and when completely cooled, break them into individual seeds again. Store cool in a small bowl until use.

Notes

Method: simmer
Food allergy & intolerance information: none
Keyword onion, orange peel, pumpkin, roasted pumpkin seeds, vegetable broth