A Taste Of Autumn With A Bowl Of Velvet Pumpkin Cre

Name: A Taste Of Autumn With A Bowl Of Velvet Pumpkin Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the soup; 1 pumpkin (Delica variety, Cucurbita maxima); 2 medium shallots; 2 medium potatoes; 2 carrots; 2 dried bay leaves; 1 sprig rosmary; 1 pint vegetable stock; 2 tablespoons extra-virgin olive oil; 1 pinch salt; For the toppings; 2 tablespoons pumpkin seeds; 1 bunch fresh chives; 1 tablespoon extra-virgin olive oil

Servings: persons

For the soup
1 pumpkin (Delica variety, Cucurbita maxima)
2 medium shallots
2 medium potatoes
2 carrots
2 dried bay leaves
1 sprig rosmary
1 pint vegetable stock
2 tablespoons extra-virgin olive oil
1 pinch salt
For the toppings
2 tablespoons pumpkin seeds
1 bunch fresh chives
1 tablespoon extra-virgin olive oil

1
Wash the pumpkin and cut in half. Scoop out the seeds and fibres and rinse it again. Leave the skin and cut into approx. 5mm slices. Put them in a pan lined with oven proof paper. Put in the oven for 30 minutes at 180 Cu00b0 till tender. Leave it to cool. Peel it and cut into cubes.
2
Wash and peel the shallots, the potatoes and the carrots. Chop them separately.
3
Saute the shallots, rosemary and the bay leaves in a pan with the olive oil. Add the pumpkin and cook for a few minutes.
4
Add the chopped potatoes and carrots, cover with the vegetable stock. Bring to the boil, cover with the lid and cook for about 20-25 minutes.
5
With a liquidiser blend until smooth and season.
6
Toast the seeds in a non-stick saucepan with a pinch of salt. Wash and chop them finely with the chives and garnish the creamy soup, also adding a bit of oil.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the soup, 1 pumpkin (Delica variety, Cucurbita maxima), 2 medium shallots, 2 medium potatoes, and more.

Yes, A Taste Of Autumn With A Bowl Of Velvet Pumpkin Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

A Taste Of Autumn With A Bowl Of Velvet Pumpkin Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions