This pumpkin soup is simple, hearty, nutritious and beautiful. Chop, all in one pot, blitz, done. I used almost every parts of the pumpkin, as I didn’t cut the peel and roasted the seeds for snacking. I also made a quick Asparagus topping while the soup was simmering in pot. The toppings are extremely versatile so you can choose how to style your bowls. For me, it always depends on what I can grab handy. In this case, because the soup is gonna be orange/yellow-ish, so a little bit green color and a bit crunchy texture on top would be a cute combination. That means, almost any kinds of cooked greens such as pak choi, kale or even broccoli would match. I also add a dollop of yogurt and some roasted pumpkin seeds on top. You can skip these, or be more creative! This would make a delicious and comforting meal when you are craving something light yet satisfying. It’s yummy on its own, or served with a slice of toasted bread, drizzled with olive.
All the vegetables are roughly chopped
1 medium sized carrot
1 medium sized onion
2 gloves of garlic
A sprig of fresh herb such as rosemary, coriander
500ml vegetable stock (skip if you don’t have)
Salt and pepper, olive oil
1. Place the pumpkin, carrot, onion, garlic and some oil in a deep pot and saute until soft.
2. Add the stock/water until it covers the vegetables, season with salt and pepper. Put chopped herbs in, then bring to the boil and turn to low heat, simmer for 20-30 minutes.
3. In the meantime, wash and dry the pumkin seeds. Heat a pan with a splash of oil, roasted the seeds by seasoning with salt and a pinch of spices such as curry powder or pepper, until golden brown and move to a bowl. Sprinkle some oil again on the pan and saute the chopped asparagus for 2-3 minutes.
4. Pour the vegetable from the pot to a blender. Blitz and taste, serve in bowls and top with asparagus, roasted pumpkin seeds and a dollop of yogurt, along with a slice of toasted bread.