Seasonal delight

As autumn arrives in Luxembourg, few things are as comforting as a bowl of creamy pumpkin soup. Hokkaido pumpkin, celery, and fresh thyme blend into a smooth and aromatic balance of sweetness and warmth. Finished with pumpkin seed oil and toasted seeds, it becomes a simple yet refined dish, perfect for chilly days.

Ingredients

• 1 medium Hokkaido pumpkin (about 1 kg)
• 2 carrots
• ½ celeriac
• 1 onion
• 2 garlic cloves
• 1 tbsp olive oil or butter
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• approx. 1 litre vegetable stock (depending on desired creaminess)
• 100 ml cream or plant-based alternative
• Salt & pepper

To serve:

• Toasted pumpkin seeds
• A drizzle of local pumpkin seed oil
• Optional: fresh thyme sprigs for garnish

Preparation

Wash the Hokkaido pumpkin, cut it in half, remove the seeds and cut into pieces.Peel the carrots and celery and roughly dice them.

Place everything on a baking tray, drizzle with a little olive oil, season with salt, pepper and thyme.Roast at 200°C (top/bottom heat) for about 45 minutes, until the vegetables are lightly browned and tender.

In a large pot, melt butter and gently sauté the finely chopped onion and garlic until translucent.

Pour in about 1 litre of vegetable stock and add the roasted vegetables from the oven.Simmer everything together for about 10 minutes.

Blend the soup until smooth, stir in the cream and season with salt and pepper.

Serve with toasted pumpkin seeds and a drizzle of pumpkin seed oil.

Video

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