There’s a less than a month till winter and 28 days till Christmas. Enough time to make this colourful and autumny soup. It’s so creamy, hearty and delicious! Oh, just imagine this cold evening with a bowl of hot pumpkin soup. That’s almost better than hot cocoa with whipped cream. (You can easily make it vegan – just use coconut cream.)
I think there are few things you should know about pumpkins. A pumpkin is a squash. In Latin it’s known as Cucurbita pepo, sometimes Cucurbita maxima (large one), argyrosperma (winter squash) or moschata (usually butternut or muscat squash). Pumpkins are the same family with gherkins, zucchini and melon.
Mankind have eaten pumpkins and squashes for almost 9 000 years. Thanks to paleo-botanical discoveries we know they ate them in Mexico, Peru, eastern Africa, Egypt, Greece and Rome. Pumpkins were eaten cooked, as a puree or with some filling.
Pumpkins came to Europe from America in 15th century. It’s a part of Thanksgiving meal in the USA – it’s said it saved European colonialists from death of starvation. Pumpkin, precisely Jack’o’lantern, is also a symbol of Halloween and the whole autumn.
English word for pumpkin comes from French pompon and Greek pepon – a large melon.
- 1.5 kg peeled and deseeded pumpkin or squash
- 2 onions
- 2 tbsp olive oil
- 1 l vegetable stock
- 200 ml coconut cream or heavy cream
- ½ tsp ground ginger
- pinch of cinnamon
- pinch of nutmeg
- freshly grounded black pepper
- chilli flakes
- pumpkin seeds and pumpkin oil for serving
- Roughly chop the pumpkin,
- Heat olive oil in a large pot, then gently cook onions, until soft but not coloured. Add pumpkin and stock to the pot, then cook for about 15 mins until the pumpkin is soft.
- Purée the soup in a blender or with a hand blender. Pour the coconut cream or heavy cream into the pot, add spice and reheat.
- Serve with pumpkin seeds and drops of oil.