Baked pumpkin soup with herb cream – A recipe for the best creamy pumpkin soup with baked butternut squash and vegetables served with an herb cream and roasted pumpkin seeds.
Ingredients
Baked pumpkin soup
2 pumpkins, e.g., butternut squash or Hokkaido pumpkins
2 garlic, whole and cut at the top (see photos)
2 red onions, halved
4 carrots, halved
2 red or yellow bell peppers, halved
A little piece of fresh chili, finely chopped
A little piece of fresh ginger, finely chopped
50 ml olive oil
1 tsp. sugar
1 tsp. salt
Pepper
400 ml boiling water with 1 vegetable stock cube
100-150 ml cream
Herb cream
85 g crème fraiche
85 g cream cheese, preferably garlic flavored
1 handful basil
1 handful parsley
Salt and pepper to taste
Extras
Pumpkin seeds, roasted on a dry pan
Approach
Baked pumpkin soup
Heat the oven to 210 C convection.
Cut the pumpkin and remove the seeds. Put the pumpkin, onion, garlic, carrots, peppers, chili and ginger on a baking sheet lined with baking paper. Drizzle with olive oil and sprinkle with sugar, salt, and pepper. Bake for 35-40 minutes. Lay a piece of aluminum foil over the vegetables for the last few minutes of baking time so the vegetables don’t burn too much.
Put the baked ingredients in a pot with all the good juices and oil. Squeeze the garlic out of the peel. Add the boiling stock and cream and blend with a hand-held blender until uniform and creamy. Taste with salt, pepper, or sugar, as necessary.
Herb cream
Put all the ingredients in a mini chopper and process until even and creamy. Season with salt and pepper. Serve the baked pumpkin soup with the herb cream and roasted pumpkin seeds. Enjoy!
