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
Preparation time: approx. 20 minutes
Roasting time: approx. 45 minutes
Cooking time: approx. 10 minutes
for 4 people
- 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
| 1 | Wash the Hokkaido pumpkin, cut it in half, remove the seeds and cut into pieces.Peel the carrots and celery and roughly dice them. |
| 2 | 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. |
| 3 | In a large pot, melt butter and gently sauté the finely chopped onion and garlic until translucent. |
| 4 | Pour in about 1 litre of vegetable stock and add the roasted vegetables from the oven.Simmer everything together for about 10 minutes. |
| 5 | Blend the soup until smooth, stir in the cream and season with salt and pepper. |
| 6 | Serve with toasted pumpkin seeds and a drizzle of pumpkin seed oil. |
Anne Lommel
For me, food is more than just nourishment—it’s culture, emotion, and storytelling. And through my lens, I invite you to see and taste the world in a new way. Through my work on luxembourg-city.com, I share recipes that highlight local and seasonal ingredients, making cooking an accessible and enjoyable experience for everyone.
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