How long does this recipe take?

Plan for about 65 minutes from start to finish.

Which dietary preferences does this recipe support?

This recipe is tagged: vegetarian.

Recipe

Roast pumpkin soup

Name: Roast pumpkin soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Cuisine: Croatian
Ingredients: 750 g Hokkaido pumpkin; 300 g Potatoes; 1 pc Onion; 2 pcs Garlic; 3 tbsp Olive oil; 700 ml Vegetable stock; 100 ml Cooking cream; 1 pc Rosemary; 1 tsp Ground cumin; 1 pinch Chili flakes; 1 tsp Salt; 1 pinch Pepper; 1 pinch Nutmeg; 15 g Pumpkin seeds

Pumpkin, potato, onion and garlic roast together, then get blended into a velvet soup. Roasting gives a deeper flavour than boiling.

Roast pumpkin soup takes about 65 minutes and makes 4 servings. Each serving has 290 kcal.

Preparation: 15 minutes
Cooking: 50 minutes
Total time: 65 minutes
Servings: 4

Nutrition per serving

Calories: 290 kcal
Protein: 5 g
Carbohydrates: 30 g
Fat: 16 g

Ingredients

Hokkaido pumpkin750 g
Potatoes300 g
Onion1 pc
Garlic2 pcs
Olive oil3 tbsp
Vegetable stock700 ml
Cooking cream100 ml
Rosemary1 pc
Ground cumin1 tsp
Chili flakes1 pinch
Salt1 tsp
Pepper1 pinch
Nutmeg1 pinch
Pumpkin seeds15 g

Instructions

1
Heat the oven to 220 °C. Line a tray with baking paper.
2
Cut the pumpkin and potatoes into chunks. Slice the onion, halve the garlic.
3
Spread everything on the tray. Pour on the oil, salt, pepper, cumin and chili, add the rosemary. Toss.
4
Roast 35–40 minutes until the vegetables are soft and the edges are browned.
5
Bring some of the stock to a boil. Add the roast vegetables, lift out the rosemary sprig, and blend. Add stock until the soup is as thick as you want.
Tip: The potato gives body without flour. Too thick, loosen it with hot stock. Too thin, simmer a few minutes uncovered.
6
Simmer 2–3 minutes. Stir in the nutmeg and cream. Heat it through, do not boil hard.
7
Taste, add salt if it needs it. Serve with toasted pumpkin seeds.

Cooking methods

On the stove

The vegetables go into a 220 °C oven. Bring the stock to a boil in a pot only once they come out.

On induction

The stock pot on level 7 until it boils, then 4 while you blend and give it a short simmer.

Over an open fire

Roast the vegetables in a lidded cast-iron pot beside the embers, about 40 minutes. Mash them into the stock with a spoon if you have no blender.

Recipe questions

How long does this recipe take?: Plan for about 65 minutes from start to finish.
How many servings does this recipe make?: This recipe makes 4 servings.
Can I cook this recipe on induction?: Yes. The stock pot on level 7 until it boils, then 4 while you blend and give it a short simmer.
Can I cook this recipe over an open fire?: Yes. Roast the vegetables in a lidded cast-iron pot beside the embers, about 40 minutes. Mash them into the stock with a spoon if you have no blender.
Which dietary preferences does this recipe support?: This recipe is tagged: vegetarian.

In the app

Cooking the way it should feel

One step on screen, a timer that keeps going, and clear progress until the dish is done.

Step-by-step cooking screen in the First Bite app

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