INGREDIENTS

For the soup

• 2 shallots
• 2 cloves of garlic
• 1 red chilli pepper
• 1 kg Hokkaido pumpkin
• 1 tsp. salt
• Pepper
• 1 tsp. of ground coriander
• 1 cardamom pods
• Freshly grated nutmeg
• 3 tbsp. olive oil
• 600 ml vegetable stock
• 100 ml cream
• 100 ml orange juice
• 1 tbsp. maple syrup

For the topping

• 6 tsp. pumpkin seed oil
• 6 tsp. pumpkin seeds

Preparation

1. Weigh and measure all the ingredients, prepare them and place them ready.
2. Preheat the oven to 180 °C (upper/lower heat). Peel and finely chop the shallots and garlic. Wash the chilli, remove the seeds and chop finely. Wash the pumpkin, remove the core and chop into 2 cm cubes.
3. Mix the pumpkin cubes with the garlic, shallots, chilli, spices and olive oil and place on a baking tray. Bake in the oven for approx. 30-35 minutes until the pumpkin is soft.
4. Bring the vegetable stock, cream, orange juice and maple syrup to the boil together.
5. Put the pumpkin in the blender jar and pour over the hot cream mixture. Close the blender jar with the lid.
6. Select the Ice Cream setting and press the button to run the program. Use the tamper to aid the blending process.
7. Once the blending is finished, remove the lid, season to taste and serve the pumpkin soup decorated with pumpkin seed oil and pumpkin seeds. Serve with baguette.