Until recently, pumpkins definitely weren't part of my fall traditions. Truth be told, I literally hated the very first pumpkin soup I tasted (and the fact that I was the one who made it definitely didn't help). To my defense, at the time I was working as an au pair in France, and the father of the family was a huge proponent of healthy cooking. And by healthy he meant no salt, no butter, and very often, no taste. Since I was the one making food for kids, I was bound to follow his general instruction. So, my very first pumpkin soup was made with olive oil, pure water, low-fat cream and no salt. And that, my friends, is a recipe for disaster! Even those poor kids refused to eat it, and I certainly couldn't blame them.
I think I've come a long way since (at least when it comes to cooking), and when I stumbled upon a gorgeous Hokkaido pumpkin at my local farmers market, I decided to give the pumpkin soup another shot. I swapped olive oil for delicious farmers butter, low-fat cream for regular one, clear water for rich bouillon and I added a pinch of herb salt. And voila! A scrumptious fall soup was born, and has since become one of my favorite dishes, to the point where I make it at least once a week and even bring it to my office for lunch.
Do you have your own favorite fall dish? Have you ever had a similar hate/love relationship with any special ingredient? I would love to know!
* 1 Hokkaido pumpkin
* 3-4 onions
* 4 garlic cloves
* 20g butter
* 900ml chicken broth (you can also use vegetable one)
* 200ml cream (I prefer the whipping one to cooking cream, because it's thicker and creamier)
* herb salt
1. Peel the onions and garlic. Chop them into small pieces.
2. In a large pot, melt the butter and throw in the onions and garlic. Roast until they are slightly glassy.
3. In the meantime, wash the Hokkaido pumpkin thoroughly (no need to peel it). and cut it into cubes. Reserve the seeds for later. Add the cubes to the pot with onions and garlic.
4. Roast for 5-10 minutes, then add the boiling bouillon. Cook on low heat for 30 minutes.
5. Use the submersible blender to liquidize the soup.
6. Add the cream and bring to the boil one more time.
7. In a frying pan, roast the pumpkin seeds until they're golden.
8. Serve the soup with a dollop of sour cream and a few roasted pumpkin seeds.