CREAM OF PUMPKIN SOUP

Serves 8

This Cream of Pumpkin Soup is truly special- and the result of sampling and refining countless variations until I created my own. I brought together all the ingredients I love, the spices I adore, a generous splash of white wine, and a few special garnish options to create a soup that is as comforting as it is gourmet. It is velvety, fragrant, and deeply satisfying - a perfect balance of sweet pumpkin and savory spices, finished with a touch of cream for richness. It is the kind of recipe that feels both rustic and elegant- perfect for a cozy family dinner, yet sophisticated enough for a special fall gathering with friends.

A hint of cumin and paprika adds warmth, while a drizzle of pumpkin seed oil and a sprinkle of toasted pumpkin seeds give it that final gourmet touch. Best of all, it’s easy to make and even easier to love - proof that simple, seasonal ingredients can create something truly special.

I love serving this soup with crispy focaccia, which makes the entire dish feel even more special and indulgent.

800 g pumpkin, peeled, seeded, and cut into large cubes

40 g butter

3 shallots, roughly chopped

3 garlic cloves, roughly chopped

1 L (about 4 cups) beef broth

50 mL white wine

125 mL whipping cream

2 bay leaves

1 tsp ground cumin

1 tsp paprika

Salt and freshly ground black pepper, to taste

A pinch of ground cinnamon (optional)

Pumpkin seeds, for garnish (optional)

Extra whipping cream, for garnish (optional)

Microgreens and a drizzle of pumpkin seed oil, for garnish (optional)

In a large soup pot, melt the butter over medium heat. Add the shallots and garlic and sauté until soft and translucent.

Add the pumpkin cubes and stir to coat them in the butter mixture.

Pour in the beef broth and white wine. Add the bay leaves, cumin, paprika, salt, pepper, and cinnamon (if using).

Bring to a gentle boil, then reduce heat and simmer until the pumpkin is very tender.

Remove the bay leaves and puree the soup using a blender or immersion blender until smooth. Taste and adjust seasoning as needed.

When ready to serve, stir in the whipping cream and bring the soup just to a boil.

Transfer soup into serving bowls, garnished with pumpkin seeds, a drizzle of pumpkin seed oil, whipping cream and microgreens, if using. Serve immediately.