Rustic Pumpkin Soup

Ingredients

• 1.5 kg Pumpkin (Peeled, seeded and cut into 2‑3 cm cubes)
• 2 pcs White onion (Finely sliced)
• 30 g Butter (Unsalted butter, cut into small dice)
• 3 L Water (Filtered water)
• 30 g Fine salt (10 g per litre of water)
• 4 g Ground black pepper (Freshly ground pepper preferably)
• 100 ml Sour cream (optional) (Add at the end of cooking for extra creaminess)

Instructions

1. Prepare the vegetables

   Cut the onions into thin strips. Remove the pumpkin seeds, peel the flesh, then cut into 2‑3 cm cubes. Set aside separately in two bowls.

   Time: PT15M

2. Sweat the onion

   Melt the butter in a pan over medium‑high heat. Add the sliced onions and cook for 5 minutes, stirring until they become translucent without browning.

   Time: PT5M

   Temperature: 180°C

3. Assemble the soup in the pot

   Transfer the sautéed onions to the large pot. Add the pumpkin cubes, pour in the 3 L of water and incorporate the salt (30 g).

   Time: PT5M

4. Bring to a boil then simmer

   Bring the mixture to a boil over high heat, then reduce to medium‑low. Let simmer uncovered for 30 minutes, stirring occasionally and skimming if necessary.

   Time: PT30M

5. Season

   Add the ground black pepper (4 g) and adjust salt if needed.

   Time: PT2M

6. Blend the soup

   Use an immersion blender to reduce the soup to a smooth texture. If desired, incorporate the sour cream and blend for an additional 5 minutes.

   Time: PT5M

7. Serve

   Pour the hot soup into bowls, enjoy immediately. You can garnish with a drizzle of cream or a few roasted pumpkin seeds.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pumpkin: Butternut squash, Winter squash
• Instead of White onion: Shallot, Yellow onion
• Instead of Butter: Olive oil, Margarine
• Instead of Fine salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Sour cream (optional): Coconut milk, Plant-based cream

Equipment Needed

• Chef's knife
• Cutting board
• Large skillet
• Large pot or cauldron
• Wooden spatula
• Kitchen scale
• Measuring cup
• Immersion blender
• Mixing bowl
• Heat‑resistant kitchen glove
• Measuring spoon

Critical Steps — Do Not Skip

• Peel and cut the pumpkin into uniformly sized cubes
• Sweat the onion without browning
• Simmer the soup uncovered for 30 minutes
• Blend until a perfectly smooth texture is achieved

Chef Tips from the Video

• Lightly toast the reserved pumpkin seeds to serve as a crunchy garnish.
• Replace butter with coconut oil for a lactose‑free version.
• Add a small sprig of fresh thyme during cooking for an extra aromatic note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 2 months. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pumpkin cubes can be prepared the day before and kept in the refrigerator in a plastic bag.
• The soup stores very well and can be gently reheated over low heat or in the microwave.