Pumpkin Soup

In mood for a tasty soup in a special bowl ? If yes, this is the perfect recipe!

Ingredients (for 2 persons) :

• 2 small baking pumpkins (one will be used for the soup bowl and one for the pulp. If you want to have 2 pumpkin bowls where you can serve the soup, you would need 1 additional pumpkin)
• 6-8 cherry tomatoes, cut in 2
• 20-30 gr ginger, cut in 1-2 cm pieces
• 1 onion chopped
• 3 cloves of garlic, pressed with the knife
• 1-2 small chili peppers
• 125 gr sour cream
• 75-100 ml milk (normal or almond), the quantity depends on how dense you like your soup
• 20 gr of butter
• 1 tbsp kurkuma
• salt, to taste
• olive oil
• optional for topping : parmesan , pumpkin seeds

Time :

• Prepare : 10 minutes
• Cook : 60 minutes

Method :

1. Preheat the oven to 200 degrees Celsius.
2. Cut off the top of the pumpkins and use a spoon to scoop out the seedy pulp. Make sure not to remove too much of the pulp as we will need it for later :) .
3. Rub inside with a teaspoon of olive oil each pumpkin or use an olive oil spray if you have.
4. Place the pumpkins on a baking sheet and roast until tender when pierced with a fork inside (about 30 to 35 minutes). Make sure that they do not break.
5. While the pumpkins are in the oven, start preparing the rest of the basis of the soup. Add some olive oil in a big pan and sauté the onions until almost transparent. Then add the garlic, ginger, chili pepper, tomatoes and allow to cook for about 5minutes, stirring from time to time.
6. Add the condiments (salt, pepper, kurkuma) and the sour cream and mix well and continue stirring for about 5 minutes. Set aside.
7. Once the pumpkins are ready, choose the most beautiful one and set aside. This will be your soup bowl for now which later you can also peel and use the pulp for other dishes (e.g. falafel, cake or just masked pumpkin next to some fish or meat) - #nowaste.
8. Take the 2nd pumpkin and start peeling off the skin and collect the baked pulp. This should be a very easy process. Add the butter on top of the pulp while it is still warm and let it melt. Then we mash easily with a fork.
9. Add the pulp in the pan on top of the rest of the veggies and sour cream and cook together for about 5 minutes. Incorporate the milk and continue cooking for 5-7 more minutes.
10. Taste it and add salt if you’d like, then add whole composition into a blender or food processor and make a puree of the soup.
11. We will have enough soup for 2 bowls. Add the pureed soup into the roasted pumpkin and one normal bowl and serve it hot, garnished with some roasted pumpkin seeds or parmesan.