Thick, creamy, and spicy, this pumpkin soup is basically autumn in a bowl. Are you hosting a Halloween party, or just having some friends over on a cold evening? This would be the perfect centerpiece for your lovely guests. Serve it with toasted bread or roasted hazelnuts for a delicious crunch.
- 3 cups pumpkin of your choice, cubed (or 350 g)
- 1 onion, chopped
- 1 large carrot, cubed
- 1 bunch of celery stalks, diced
- 1 tbsp fresh ginger, chopped
- 1 tbsp olive oil
- 5 cups vegetable broth or stock (or 1.2 l)
- ½ tsp ground cinnamon
- ⅛ tsp nutmeg
- ¼ cup hazelnut butter (or 60 g)
- Salt and black pepper to taste
- Cook the onion, carrot, celery, and ginger at medium heat for 5-10 minutes.
- Add the pumpkin and cook for another 5 minutes.
- Add the vegetable broth/water and the spices: salt, pepper, cinnamon, nutmeg. Bring to the boil, reduce the heat and cook for another 20 minutes, until the pumpkin is tender.
- Remove from the heat and stir in the hazelnut butter.
- Transfer to a blender and pulse until the soup is smooth. Taste and season as preferred.
- Serve immediately with a garnish of roasted hazelnuts, spring onions (scallions), and chopped parsley.
To make your own hazelnut butter: Lightly roast half a cup of hazelnuts. Remove most of their skin by rubbing them together. Grind them in a food processor, adding a little water if needed.
Not a fan of hazelnut butter? You can use half a can of coconut cream instead!
You can use water instead of broth or stock, but you might need to add more salt.
Need more comforting recipes? Try this Mexican Bean, Corn, and Pumpkin Chili!
Keywords: pumpkin, soup, main dish, side dish
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