Pumpkin Soup

What

Oven:

• 1 pumpkin
• optional 2-3 sweet potatoes

Pot:

• 100g butter
• 2 onions
• optional 2-3 apples
• optional stock/bouillon cube
• thyme
• honey, maple syrup or brown sugar
• orange (juice) or apple cider vinegar
• nutmeg

Garnish:

• pumpkin seeds
• pumpkin seed oil
• smoked cheese

There’s no exact recipe, as pumpkins come in all shapes and sizes. Try to find the balance between sweet and sour.

It’s a glorified sweet potato mash. Or the other way around.

How

1. Half the pumpkin, take out the seeds. Oil the cut side, rub in some salt and pepper. If the pumpkin is small, add sweet potatoes for volume. On the tray they go, preferably on a baking sheet. They caramelize better when face down, but don’t force it if already too crowded
2. Bake for 30-60 minutes, 200 degrees, until fork tender
3. In the meantime cut the onions, and sweat them on half of the butter and olive oil. Also add the thyme here
4. Optionally, peeled and diced apples are next
5. Add some water so the apples are cooking. Can be stock or use a bouillon cube
6. When the pumpkin is ready, carve out the flesh with a spoon
7. Add enough water so everything is submerged
8. Salt and pepper to taste. Balance sweet and sour with honey and orange. Don’t forget the nutmeg
9. Cook for 10-15 minutes. Blend all the things! Add the rest of the butter
10. Garnish with pumpkin seed and oil. Flex with smoked cheese

Refs

Mautner or Kenji.