Jack Bean's Spiced Pumpkin Soup
Jack Bean’s Spiced Pumpkin Soup
Jack’s favorite soup in autumn and winter, easy to make, wholesome and comforting!
Ingredients (4-6 persons)
4 tablespoons of vegetable oil (we use sunflower oil)
2 cloves of pressed garlic
½ medium onion, cubed
50 grams of carrot, cubed
100 grams of organic corn
1 orange or butternut pumpkin (the sweeter the better!)
1/2 liter of water
1 tablespoon of miso
Dash of chipotle (1/4 teaspoon)
Dash of “speculaas” spices (1/4 teaspoon)
2,5 dl oat or almond Milk
Salt & Pepper to taste
100 grams of coconut yoghurt
fresh herbs (pick what you like, e.g. chives, coriander, or spring onions)
100 gr of pumpkin seeds (of any other type of seeds that you like)
Peel the pumpkin, cut it in half and take out the seeds. Lay the halves on a sheet tray and pour a tablespoon of oil in the halves. Roast in the oven on 160 C until they are completely cooked. If you want to get fancy, roast the pumpkin halves on a low BBQ (watch out that they don’t roast beyond golden brown). You will need 400 grams of roasted Pumpkin, if you have more, freeze it and use it for mashed pumpkin or soup later on.
Add 2 tablespoons of oil to a large pan and sauté the onion, garlic and carrots until golden brown. Toast the spices for a couple of seconds and add all the other ingredients including the pumpkin. Cook until everything is tender, stir often! Season with pepper and salt. If you’re in for a little spice, add some extra chipotle or chili flakes. Toast the pumpkin seeds in a skillet on low heat without oil until they are brown and crisp.
Blend the soup in a juice blender or with a handheld blender. Be careful with putting too much at once (hot soup has a tendency to expand). Keep hot and serve or chill and reheat later. Garnish the soup with 1 tablespoon of coconut yogurt per serving. Add fresh herbs and toasted pumpkin seeds to your likings and enjoy!