Pumpkin soup with Caramelised Pumpkin Seeds

Total time60 mins

20 minspreparation time

40 minscooking 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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