Beware this is a vegetarian dish! No zombies allowed!
A Spooky Pumpkin Cream Soup that should be devoured on Hallows’eve.
All you witches get ready to brew a soup to save your life. Get your cauldrons out and check for mouldy bread. Check out for garlic, onion and a rotten pumpkin in your bed. Butter and stinky cream are next. Use a spider or just use your garnishes at best.
Well ok, I think it’s enough with the Halloween spirit for now. Let me bore you out of your mind with pumpkin soup. But wait! It’s not that boring after all. Just think about it. A creamy and simple pumpkin soup garnished with intense pumpkin oil, crispy roasted pumpkin seeds and tangy za’atar on top. Now all you need is to add garlic rubbed toast, butter and chives on the side for a unique flavour and texture profile.
I have never cooked anything more simple than a pumpkin cream soup. But not only simple. Fast too. You just have to peal your vegetables, pumpkin, onion and garlic. Then cut them into inch size cubes. Throw them in a pot next to the bay leaves and cover with water. Boil until the veggies are soft, then add the silky butter and cream. Turn off the heat and blend plus salt and pepper to taste. This is it! nothing more to say about making pumpkin cream soup. Now I know you can roast the pumpkin and then make soup out of it to bring out more flavour but I decide to bring you the quick way. This is a basic soup and it’s that straight foreword.
Well now the trick with a recipe in becoming a treat, is to combine taste and texture. Because pumpkin cream soup is so simple and dull you have to level it up a bit. So you already have a sweet and creamy liquid. Get some crunch and saltines from toasted pumpkin seeds; top up that pumpkin flavour by drizzling some pumpkin seed oil; and give it some tanginess with a dust of za’atar. Now you’ve pretty much covered taste. Texture is next so just use some crusty bread to toast, rub some garlic on, smear butter and sprinkle chives. Creamy soup to crispy toast and sweet, flavourful pumpkin to tangy za’atar. Got it?
Creep it real guys!
- 1 onion
- 1/2 butternut squash pumpkin
- 4 garlic cloves
- 2-3 bay leaves
- 1 big nob of butter
- 1 cup cream
- pumpkin seeds
- pumpkin oil
- Peal the pumpkin, onion and garlic and cut in medium sized cubes
- Boil together with bay leaves until the vegetables soften
- Add the butter and cream; salt and pepper
- Blend until you have a smooth paste
- Garnish with toasted pumpkin seeds, pumpkin oil and a dust of za’atar
- Also enjoy it with garlic rubbed toast, smeared with butter and sprinkled chives as a side.