Pumpkinsoup 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 supermarketin fall, yet it is not a vegetable I've often eat. It's not that common in the Netherlands. Pumpkin is family of the 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) are 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 Halloween. But I have chosen not to.
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 a 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;
- To smoothen the soup further, push the soup through a fine sieve.
It's a good taste!
Recipe Pumpkinsoup with a spicy
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Pumpkin soup with spicy salsa
This recipe is:
- 2 bunches thyme
- 1 pumpkin
- 1 liter chicken stock
- 2 onions finely chopped
- 2 bulbs garlic
- 4 bunches oregano fresh
- salt and pepper at taste
- 2 tomatoes
- 1 pepper
- 3 tablespoons olive oil extra vierge
- 1 tablespoon balsamic cream
- Preheat the oven to 220 degrees Celsius.
- Take a piece of aluminium foil and put the garlic and thyme in the middle.
- Pour olive oil on top.
- Fold the aluminium foil to a package and lay on the baking plate.
- Put the tomatoes and pepper on the baking plate.
- Brush the skin of the pumpkin with oil and put it also on the baking plate.
- Get the plate in the oven for 15 minutes.
- Take the tomato and pepper of the baking plate and put the plate back for another 20 minutes.
- Meanwhile remove the skin of the tomato and put the tomato, the pepper and balsamico cream in the kitchenmachine and blend until it’s smooth.
- Pour in a bowl.
- After 35 minutes let the pumpkin and garlic slightly cool down.
- 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 at taste with salt and pepper.
- Pour into a soup bowl and spoon a tablespoon of salsa in the middle.
- Sprinkle fresh oregano on top.
- Dazzle some olive oil in the soup.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.