Pumpkin Soup
Joris Bijdendijk and Samuel Levie
Ingredients
- 2 ¼ pounds pumpkin, peeled, seeded, and fibers removed
- 2 onions, grated
- 6 tbsp. olive oil
- 2 tbsp. cumin seeds
- 2 pinches of ground cayenne
- 2 cloves garlic, crushed
- 2 ½-in. fresh ginger, peeled and finely chopped
- 2 cups coconut cream
- Salt and freshly ground black pepper
Toppings
- 4 to 6 tbsp. crème fraîche or olive oil
- 4 to 6 tbsp. pumpkin seeds, toasted
- 1 tbsp. cumin seeds, toasted
- Bread sticks (optional)
Directions
- Cut the pumpkin into small pieces. Sauté the onions in a large pan with the olive oil, cumin seeds, cayenne, garlic, and ginger. Add the pumpkin and sauté for 5 minutes without browning. Pour in the coconut cream and cook for about 30 minutes until everything is tender. If there is not enough liquid in the pan, a splash of water may be added. Blend the soup in a blender until it’s smooth or use an immersion blender in the pan. Strain the soup. If necessary, push the last remaining soup through the sieve with the rounded side of a spoon. Season the soup with salt and pepper.
- Serve the soup with a tablespoon of crème fraîche and toasted pumpkin seeds added to each bowl and a sprinkle of cumin seeds. Serve with breadsticks.