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Halloween Pumpkin Soup with Toasted Seeds
20 min prep · 40 min cook · Easy · 4 servings
A smooth pumpkin-orange soup topped with crunchy toasted seeds and a playful cream spiderweb.
Ingredients
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Method
1
Heat the oven to 220°C.
2
Toss the pumpkin with 1 tablespoon olive oil on a baking tray.
3
Roast the pumpkin until tender and lightly browned, about 25 minutes.
4
Heat the remaining olive oil in a large pot over medium heat.
5
Add the onion to the pot.
6
Cook the onion until softened, about 5 minutes.
7
Add the garlic to the pot.
8
Cook the garlic for 1 minute.
9
Add the roasted pumpkin to the pot.
10
Pour in the vegetable stock.
11
Bring the soup to a simmer.
12
Simmer the soup for 10 minutes.
13
Toast the pumpkin seeds in a dry pan over medium heat until fragrant, about 3 minutes.
14
Blend the soup until smooth.
15
Stir in the heavy cream and nutmeg.
16
Season the soup with salt and black pepper.
17
Pour the soup into bowls.
18
Pipe or drizzle the reserved cream in concentric circles on each bowl.
19
Draw a skewer from the center to the edge through the cream circles to make a web pattern.
20
Sprinkle the toasted pumpkin seeds over the soup.
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