Pumpkin soup with Caramelised Pumpkin Seeds

Total time 60 mins

20 mins preparation time

40 mins cooking time

This creamy pumpkin soup is really easy to make but good enough to serve as a smart dinner party starter. Suitable for vegetarians, to make it vegan take out the honey.

Ingredients

4 portion(s)

500 g

Hokkaido, or other type of pumpkin or squash

onions, roughly chopped

3 tbsp

rapeseed oil

1 tsp

tomato puree

250 ml

apple juice

350 g

vegetable stock

4 tbsp

Kikkoman Naturally Brewed Soy Sauce

3 pinch

sugar

lemon (juice)

2 pinch

pink pepper

1 tsp

honey

80 g

pumpkin seeds

 ½ bunch

coriander, leaves only

4 tbsp

coconut milk

Preparation

Step 1

Cut the pumpkin in half, remove the seeds and cut into small pieces. Peel and roughly cut the onions. Sweat both in a saucepan with rapeseed oil for about 15 minutes. Add tomato puree and sweat for a couple more minutes.

Step 2

Pour in the apple juice and vegetable stock, then season with 3 tbsp Kikkoman soy sauce, 1 pinch of sugar, lemon juice and pink pepper. Cover and simmer for another 20 minutes.

Step 3

In the meantime, dissolve 2 pinches of sugar and honey in a pan on a low heat. Add the pumpkin seeds and caramelise with 1 tbsp Kikkoman soy sauce.

Step 4

Blend the soup finely and serve in deep plates. Garnish with caramelised pumpkin seeds, drizzle of coconut milk and coriander.

Recipe-ID: UK94

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