Roasted Pumpkin Cream Soup
70 min
Under an hour
Gurkerl Küche
Diese samtige Kürbiscremesuppe aus im Ofen geröstetem Hokkaido ist das ultimative Wohlfühlessen für kühle Tage. Durch das Rösten entfaltet der Kürbis ein besonders intensives, nussiges Aroma, das perfekt mit frischem Knoblauch und aromatischen Kräutern wie Rosmarin und Thymian harmoniert. Ein Schuss Schlagobers sorgt für die extra cremige Textur, während eine Prise Muskatnuss das Geschmackserlebnis abrundet. Schnell zubereitet und unwiderstehlich gut!
Ingredients
Preparation method
Halve the Hokkaido pumpkin, remove the seeds with a spoon, and cut the flesh (including the skin) into approx. 3 cm cubes. Hokkaido does not need to be peeled, as the skin softens during cooking. If using butternut squash, peel it beforehand.
Line a baking sheet with parchment paper. Spread the pumpkin cubes on it, sprinkle with sea salt, and drizzle with olive oil. Mix everything well. Add the fresh herb sprigs and unpeeled garlic cloves. Roast in a preheated oven at 200 °C (top/bottom heat) for approx. 45–60 minutes, until the pumpkin is soft.
Remove the herb sprigs. Squeeze the soft garlic out of its skin and finely puree it together with the roasted pumpkin and warm vegetable broth. Briefly heat the pumpkin cream in a pot, then remove from the heat. Stir in the whipping cream and season the soup with freshly grated nutmeg, salt, and pepper.
Chef's tip
For a particularly intense aroma, you can refine the soup with a few drops of Styrian pumpkin seed oil and roasted pumpkin seeds.
150 min
Under an hour
