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Home Romige pompoensoep met geroosterde zaden en crème fraîche

Autumn Vegetarian Soup Comfort food Quick Gluten-free

A good bowl of soup is more than food: it's a moment. This creamy pumpkin soup with roasted pumpkin seeds and a dollop of crème fraîche is the kind of recipe you'll return to each autumn. Serve it in a nice deep bowl of earthenware tableware and you elevate an ordinary weeknight to a culinary level. Warm, flavorful and fuss-free.

x_ckl_recipe_markerCreamy pumpkin soup with roasted seeds and crème fraîche This creamy pumpkin soup is served in a deep bowl and is exactly the dish you want to eat when it cools down outside. Full of flavor, simple to make and beautiful to present on the table. How to make creamy pumpkin soup with roasted seeds? Starter International 4 servings 15 min 25 min 45 min

Preheat the oven to 200°C. Cut the pumpkin into large pieces, remove the skin and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 25 minutes until the pumpkin is tender and lightly golden.
Meanwhile, heat a splash of olive oil in a large soup pot over medium heat. Gently sauté the onion and garlic for about 5 minutes. Add the grated ginger and ground cumin and cook for another minute until fragrant.
Add the roasted pumpkin to the pot along with the vegetable stock. Bring everything to a boil and simmer gently for 10 minutes so the flavors can meld.
Blend the soup until smooth with an immersion blender. Stir in the coconut milk and season with salt, pepper and a splash of lemon juice. Let simmer for another 2 minutes over low heat.
Dry-roast the pumpkin seeds in a frying pan over high heat for about 3 minutes, until they start to pop. Sprinkle with a pinch of smoked paprika and salt.
Ladle the soup into deep bowls. Place a spoonful of crème fraîche in the center, scatter the roasted pumpkin seeds on top and garnish with a few sprigs of fresh parsley. Serve immediately and enjoy.

Autumn Vegetarian Soup Comfort food Quick Gluten-free 1 kg pumpkin (e.g. butternut squash or Hokkaido), peeled and cut into chunks 2 tbsp olive oil 1 large onion, roughly chopped 3 cloves garlic, finely chopped 1 tsp fresh ginger, grated 1 tsp ground cumin 800 ml vegetable stock 200 ml coconut milk (full-fat) Juice of half a lemon 4 tbsp crème fraîche 3 tbsp pumpkin seeds 1 tsp smoked paprika Fresh parsley, for garnish Salt and pepper to taste Baking sheet Large soup pot Immersion blender Frying pan Ladle Deep bowls Soup bowls soup-bowls Soup pan stock-pots Hand Blenders & Immersion Blenders hand-mixers-hand-blenders Ladle ladle ASA Selection Deep Plates Seasons Sand ø 21 cm - 4 Pieces Asa Selection Diep bord Cosy & Trendy Pasta Bowls Baltic Grey ø 18 cm - 6 pieces Cosy & Trendy Diep bord Cookinglife Soup Bowls / Bowls Delice Gray ø 14 cm - 6 pieces Cookinglife ["bowl"] Creamy tomato and bell pepper soup foodies-romige-tomaten-paprikasoep-2 Thom Kha Kai foodies-thom-kha-kai Herfst muffins met pompoen en walnoten foodies-herfst-muffins-met-pompoen-en-walnoten Shakshuka met geitenkaas en verse kruiden foodies-shakshuka-met-geitenkaas-en-verse-kruiden

Recipe

Creamy pumpkin soup with roasted seeds and crème fraîche

This creamy pumpkin soup is served in a deep bowl and is exactly the dish you want to eat when it cools down outside. Full of flavor, simple to make and beautiful to present on the table.

Course	Starter
Kitchen	International
Servings	4 servings

Preparation time

Preparation time	15 min
Time in oven	25 min
Total	45 min

Equipment

Baking sheet
Large soup pot
Immersion blender
Frying pan
Ladle
Deep bowls

Ingredients

1 kg pumpkin (e.g. butternut squash or Hokkaido), peeled and cut into chunks
2 tbsp olive oil
1 large onion, roughly chopped
3 cloves garlic, finely chopped
1 tsp fresh ginger, grated
1 tsp ground cumin
800 ml vegetable stock
200 ml coconut milk (full-fat)
Juice of half a lemon
4 tbsp crème fraîche
3 tbsp pumpkin seeds
1 tsp smoked paprika
Fresh parsley, for garnish
Salt and pepper to taste

How to make creamy pumpkin soup with roasted seeds?

Preheat the oven to 200°C. Cut the pumpkin into large pieces, remove the skin and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 25 minutes until the pumpkin is tender and lightly golden.
Meanwhile, heat a splash of olive oil in a large soup pot over medium heat. Gently sauté the onion and garlic for about 5 minutes. Add the grated ginger and ground cumin and cook for another minute until fragrant.
Add the roasted pumpkin to the pot along with the vegetable stock. Bring everything to a boil and simmer gently for 10 minutes so the flavors can meld.
Blend the soup until smooth with an immersion blender. Stir in the coconut milk and season with salt, pepper and a splash of lemon juice. Let simmer for another 2 minutes over low heat.
Dry-roast the pumpkin seeds in a frying pan over high heat for about 3 minutes, until they start to pop. Sprinkle with a pinch of smoked paprika and salt.
Ladle the soup into deep bowls. Place a spoonful of crème fraîche in the center, scatter the roasted pumpkin seeds on top and garnish with a few sprigs of fresh parsley. Serve immediately and enjoy.

Cooking mode Prevents your screen from going to sleep

A deep bowl is not an afterthought with this dish. The soup stays warmer longer, the toppings spread nicely and the whole looks well presented at the table. You notice quality in the details, including the tableware you choose. Good earthenware makes tasting even more enjoyable and will last for years of daily use.

Make a large pot and share it with friends or save the leftovers for the next day—this soup only gets better. For extra heartiness, add a slice of sourdough bread or serve with a small salad on the side. Eating together is one of life's best things and this recipe makes that moment a little more delicious. Browse our deep bowls and find the style that suits your table.

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