Ingredients for about 4 servings

  • 1 small onion (1/2 of the one pictured), diced
  • 1 medium sized (Hokkaido) pumpkin, cubed
  • 1 sweet potato, cubed
  • 2-3 tbsp olive oil
  • +/- 1l water or vegetable stock (if you use water, you can use a bouillon cube)
  • 2-3 cloves of garlic, minced
  • 2 tbsp of fresh ginger, minced
  • Salt and pepper
  • Chili powder to taste
  • 2 tbsp smoked paprika
  • 125 ml crème fraiche or heavycream
  • 1 tbsp of rosemary
  • Spices to taste: we suggest nutmeg, cinnamon, turmeric, cloves and cayenne pepper
  • (Serving suggestion: drizzle of pumpkin seed oil)

 

Instructions

1. Peel and chop the onion. Add 2 tbsp of olive oil and your onion to a pot and cook on medium heat until the onion is translucent. Stir to prevent sticking.

2. In the meantime, peel and mince garlic and ginger. Add to the pot.

3. Wash and peel the sweet potato,the cut into cubes. Add the rest of the olive oil and the sweet potato into your pot. Keep an eye on your pot and stir regularly and adjust the heat in order to prevent your veggies from burning.

4. Wash the pumpkin and cut inhalf. It’s easiest to put the pumpkin on a steady surface and start by cutting itinto half from the stem down with a large knife, stabilizing the pumpkin with your other hand. If necessary, repeat on the other side. Scoop out the pumpkin seeds.* Cut your pumpkin into cubes as seen on the picture. Add it to the pot.

5. Let the pumpkin cook for about 3 minutes, then add salt, pepper and about 750 ml of water (and a bouillon cube) or 750 ml of vegetable stock.  (If you are using fresh rosemary, put a branch into the pot as well.)

6. Let simmer on medium high heat (6) for about 15 minutes until the vegetables are tender. (Remove the fresh rosemary branch.)

7. Remove the pot from the heat and puree soup in a blender or with a hand blender.

8. Add crème fraiche, spices and adjust the thickness of your soup with water to your liking.

9. Let simmer for another 5 minutes.

10. Serve with fresh bread and a drizzle of pumpkin seed oil, if you have some.

We hope we inspired you to start cooking more. Don’t forget, cooking is all about creativity and making food you will love! Our recipes are mere suggestions and we strongly encourage you to experiment with spices and all kinds of other swaps to create your very own dishes.

* SUSTAINABILTY TIP: Don’t throw away the seeds. Put them in a jar with salted water and let soak overnight. Rinse thoroughly to get rid of any remaining pumpkin flesh. Let them dry for about a day. They will now keep for a long time and the uses are endless. You can roast them in a pan with your favorite spice mix (i.e. garlic and salt if you want them savory or sugar and cinnamon if you prefer a sweet version) and use as a topping for salads, soups or simply as a snack.