Pumpkin soup with spicy salsa, a delicious soup in fall or winter. Creamy, slightly sweet, and full of flavor. Warming on cold days.
Even though I see the pumpkin often on the shelves of the supermarket in fall, yet it is not a vegetable I've often eat. It's not that common in the Netherlands.
The pumpkin is a family of cucumbers, melons, and gourds and that I can see when studying them. Cucumbers and melon I usually eat cold and gourds are inedible. But a raw pumpkin (besides the seeds) is not really a tasty snack.
When you cut the pumpkin you'll see the seeds. Which can be delicious roasted and can be eaten as a snack. Or, for example by mixing them through your bread dough. All nice applications. And the flowers of pumpkin are also edible. Deliciously when fried and stuffed with a creamy filling with all kinds of good things. But that will be a different recipe.
And when you're really stuck, then you cut a pretty face and put the pumpkin down as a decoration for Halloween. But I have chosen not to this time.
The fibrous flesh of the pumpkin can be baked, grilled, or cooked. And in this recipe, I have chosen to use it in a soup. Since it is a fibrous, slightly sweet vegetable, I pimp this recipe with spicy salsa. Delicious warming, good for the cold autumn days.
- The salsa taste great with paprika. Roast the paprika with the tomatoes and pepper and blend afterwards. Remove the skin and deseed it before adding to the salsa.
- To smoothen the soup further, sieve the soup while using a coarse sieve.
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Pumpkin soup with spicy salsa
- 1 tablespoon olive oil extra vierge
- 2 tomatoes
- 1 red pepper
- 1 tablespoon balsamic cream
- 2 bulbs garlic
- 2 twigs thyme
- 1 pumpkin
- 1 liter chicken stock without salt
- 2 onions finely chopped
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 4 twigs oregano fresh
- 3 tablespoons olive oil extra vierge
- Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius).
Roasting vegetables in the oven
- Take a piece of aluminum foil and put the garlic and thyme in the middle.
- Pour olive oil on top.
- Fold the aluminum foil into a package and lay it on the baking plate.
- Put the tomatoes and pepper on the baking plate.
- Brush the skin of the pumpkin with oil and also place it on the baking plate.
- Bake the veggies for 15 minutes in the oven.
- Take the tomato and pepper of the baking plate and put the plate with the garlic and pumpkin back in the oven to bake for another 20 minutes.
Preparing the salsa
- Meanwhile, remove the skin of the tomato and put the tomato, the pepper, and balsamico cream in the kitchen machine and blend until it’s smooth.
- Pour the salsa in a bowl.
Preparing the pumpkin soup
- Take the baking plate with the pumpkin and garlic out of the oven and let it cool for 10 minutes.
- In the soup pan, pour 2 tablespoons of olive oil.
- Add the onions and simmer for about 10 minutes, while the onions glaze (don’t let them brown). Press the garlic out of the bulbs into the pan and bake for another minute.
- Get the seeds out of the pumpkin and then with a spoon, take the pulp out of the pumpkin into the soup pan.
- Add the chicken stock and bring to a boil.
- Simmer or 10 minutes and with a blender smoothen the soup.
- Reheat the soup and bring to taste with salt and pepper.
- Pour into a soup bowl and spoon a tablespoon of salsa in the middle.
- Optional: Sprinkle fresh oregano on top.
- Dazzle some olive oil in the soup.