Read the recipe from Le Creuset

How to make the best pumpkin soup in the world


Wednesday 31 October 2018

Pumpkin soup

(cast iron Le Creuset pot 24cm or 26cm, Le Creuset TNS pan 20cm)


Ingredients for soup

about 500g Hokaido pumpkin
4 potatoes
3 cloves of garlic
2 onions
2 tablespoons of olive oil
2 teaspoons of thyme
1 green chilli pepper
2 cans of coconut milk
300 ml of vegetable broth or water
2 tablespoons of lemon juice
salt, pepper

To sprinkle

1 tablespoon of chopped fresh coriander
1 tablespoon of olive oil
1 red chopped chilli pepper
about 1-2 tablespoons of sesame seeds

Peel the potatoes, cut the pumpkin into smaller pieces. In the olive oil, season the onion on the cubes, add the chopped garlic, chilli and thyme - lightly fry, add the pumpkins and potatoes, garnish, add broth (or water) and coconut milk. Pepper and salty, cook about 30-40 minutes. Mix with an immersion mixer, season with lemon juice, salt and pepper.

On a non-stick pan, dry sesame seeds. Put the soup on a plate, lightly sprinkle with olive oil, sprinkle with coriander and chilli and dessert with seasoned sesame seeds.