Altai chef shares pumpkin soup recipe

When it gets colder outside, you want something cozy and warming. Barnaul chef Artyom Sarokin shared with NGS22.RU a recipe for a delicate creamy pumpkin soup that can be served on its own or topped with croutons, roasted seeds, bacon, or shrimp.

Even if you’ve never tried making dishes like this before, you’ll be able to prepare it.

Delicate creamy pumpkin soup

You will need:

• Pumpkin, peeled — 0.5 kg (1.10 lb);

• Carrot, peeled — 0.2 kg (0.44 lb);

• Onion — 0.2 kg (0.44 lb);

• Vegetable oil — 30 g (0.07 lb);

• Butter — 30 g (0.07 lb) + 40 g (0.09 lb) for finishing;

• Cardamom — 1 g (0.002 lb);

• Nutmeg — 1 g (0.002 lb);

• Sugar — 10 g (0.02 lb);

• Salt — 10 g (0.02 lb);

• Black pepper — 1 g (0.002 lb);

• Coconut milk — 200 ml.

Peel the pumpkin and cut it into small cubes, about 1.5×1.5 cm. Do the same with the carrot, and roughly chop the onion.

Start by frying the pumpkin and carrot in a mixture of butter and vegetable oil. The heat should be slightly above medium — use the carrot as your guide: when it’s half-cooked, add the onion and continue frying until it softens.

After that, add salt, black pepper, sugar, nutmeg, and cardamom to the pan. It’s important to warm the spices briefly with the vegetables — this brings out their aroma and brightens the flavor.

Then pour in the coconut milk, bring it to a simmer (do not let it boil), and blend the mixture with a blender until smooth — you can adjust the consistency by changing the amount of milk. To make the soup denser and creamier, add a little butter while blending.

If desired, you can strain the finished soup.

Earlier, NGS22.RU shared tips on how to prepare pumpkin deliciously and which tricks are important to consider.

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