This pumpkin soup is perfect for a light meal, while it always impresses as a first course at holiday tables. When the weather gets cold, it’s one of those dishes that makes you want to curl up on the couch. It’s easy, quick, has a velvety texture, a magical flavor, and when steamed as it’s served, it envelops you with a comforting warmth.

Ingredients for 6 people

• 1 kilo of orange pumpkin (only the flesh, cleaned and cut into cubes)
• 2 onions (chopped)
• 1 leek (only the white part, cut into rings)
• 150 gr. strained yogurt
• 50 gr. olive oil or butter
• 2-3 cm of fresh ginger, grated
• 1 tsp. smoked paprika
• 1 liter of chicken or vegetable broth
• 1 tsp. orange juice
• salt & pepper

Instructions

Step 1: Cut all vegetables into medium cubes.

Step 2: In a large saucepan, heat the oil or butter and add the vegetables to sauté. Add the gigner and paprika. Sauté for 10-15 minutes over high heat.

Step 3: Deglaze with the chicken broth and orange juice and reduce the heat. Let it simmer for 20-25 minutes with the lid closed until the pumpkin is soft.

Step 4: Remove from heat and remove most of the broth into a bowl. Puree the soup with a hand stick and slowly add the broth until it reaches the desired consistency.

Step 5: Serve in deep plates with a large tablespoon of strained yogurt in the center.

Tips

Cleaning the pumpkin seems like a hassle, but it doesn’t have to put you off. Take a large sharp knife and cut it in half, like a watermelon. Remove the seeds and clean the inner cavity of the many fibers. Cut it into smaller pieces. Remove the skin with a smaller knife. Keep the remaining pumpkin, cleaned and cut in the freezer for up to a year.

Pumpkin goes well with a variety of spices: ginger or curry give it an exotic touch, while a little sweet or smoky paprika takes its flavor to the next level. As for herbs, its flavor blends perfectly with mint, oregano, rosemary, thyme, parsley, verbena, and chervil.

Pure virgin olive oil gives an authentic flavor, but if it’s for the holiday table, don’t hesitate to sauté the vegetables with butter.

If you have time, try roasting the pumpkin in the oven before boiling it, to bring out all its sweetness and aromas. Otherwise, when sautéing, don’t be afraid to raise the temperature so that it caramelizes slightly before adding the broth.

Save the seeds, spread them on a baking sheet on baking paper, salt them and bake them at 150 °C for about 5-10 minutes. They are full of nutrients, they are added to soups, salads and eaten as snacks.

The nutritional value of pumpkin is due to beta-carotene, an antioxidant that helps the body synthesize valuable vitamin A. It also has a lot of fiber, which helps with the feeling of satiety, weight control, cholesterol and sugar.