INGREDIENTS

Soup

• 2 shallot
• 2 cloves of garlic
• 800 g Hokkaido pumpkin
• 200 g carrots
• 1 red chilli pepper
• 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

ALSO

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

Preparation

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. Peel the carrots and chop into pieces.

Mix the pumpkin and carrots 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.

Bring the vegetable stock, cream, orange juice and maple syrup to the boil together.

Put the pumpkin and carrots in the blender jar and pour over the hot cream mixture. Close the blender jar with the lid. Select the Cocktail setting and press the button to run the programme. If needed use the tamper to aid the blending process.

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.

Tip

Baking in the oven allows the pumpkin to keep its aroma and stops it from leaching.