Usuba
Spiced Pumpkin Cream Soup
A delicate roasted pumpkin cream soup with cinnamon, ginger, and nutmeg. Served in a pumpkin bowl with cream and crispy seeds. The dish combines autumn sweetness of maple syrup with the spicy notes of aromatic spices.
- Total
- 80 min
- Standard serving
- 1,445.7 g
Ingredients
Total 11
Instructions
- 1
Step 1
Preheat the oven to 175 degrees.
- 2
Step 2
Cut two medium squashes in half, remove the seeds, and place them skin-side up on a baking sheet.
- 3
Step 3
Bake for 35–45 minutes until the flesh becomes soft.
- 4
Step 4
Using a spoon, separate the pulp from the skin and place it in a blender. Blend until smooth puree.
- 5
Step 5
Transfer the puree to a pot, add chicken broth, maple syrup, ground cinnamon, nutmeg, and ginger. Season with salt and pepper to taste.
- 6
Step 6
Bring to a boil, then reduce heat and simmer for 30 minutes.
- 7
Step 7
While the soup is cooking, cut off the top of a large pumpkin to create a lid. This pumpkin will serve as a bowl for serving.
- 8
Step 8
Remove the flesh from the pumpkin bowl.
- 9
Step 9
Pour the ready-made soup into a pumpkin bowl, add cream and sprinkle with roasted pumpkin seeds.
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