Yields 2 portions
- 1½ kg of whole pumpkins about 2 medium ones
- 10 g of butter
- 1 medium onion finely diced
- 1 pinch of ground cinnamon
- 1 pinch of ground nutmeg
- 1 pinch of ground cumin
- ½ l of homemade or low-sodium canned chicken broth
- 2 tablespoons of maple syrup
- olive oil
- freshly ground black pepper
You will need
Before you start: unfreeze chicken stock if frozen.
- Preheat oven to 180 °C. Line a baking sheet with parchment paper.
- Prepare the vegetables. Pumpkins: halve lengthwise, scoop out and discard the seeds using a large spoon. Onion: finely dice.
- Put the pumpkins onto the baking sheet, cut side up. Rub all over with the olive oil and season with salt and pepper.
- Roast until the flesh is completely tender and shows no resistance when a sharp knife is inserted into it, about 1 hour. Remove from the oven, and cool down.
- While the pumpkins are cooling, melt the butter in a large pot over medium-high heat.
- Add the onion to the pot. Cook, stirring frequently, until softened but not browned, about 4 minutes.
- Add the cinnamon and nutmeg to the pot, and stir until fragrant, about 30 seconds.
- Add the chicken stock to the pot.
- Using a large spoon, carefully scoop out the roasted pumpkin flesh (or peel the skin) and transfer it to the pot. Add enough water to barely cover the pumpkin and bring to a simmer.
- Puree the soup using a blender until completely smooth. Add more stock or water to achieve desired consistency.
- Stir in the maple syrup, and season with salt and pepper. Serve.
Notes & tips
A mix of pumpkins and winter squashes works best for this recipe.
To make it a bit more spicy, add a bit of dried chilies.
This recipe is based on J. Kenji Lopez-Alt’s book “The Food Lab: Better Home Cooking Through Science”