Velvet Pumpkin Cream with seeds and chives
Serves 4
Recipe type: Soup, Vegetarian
* Ideal to be served in bowls
  • Pumpkin 1 kg (800g when cleaned)
  • 2 medium shallots
  • 2 medium potatoes
  • 2 carrots
  • 2 dried bay leaves
  • 1 sprig of rosemary
  • 500ml [1pint] vegetable stock
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp pumpkin seeds
  • 1 small bunch of fresh chives
  • Salt
  1. Wash the pumpkin and cut it in half. Scoop out the seeds and fibres and rinse it again. Leave the skin and cut into approx. 5mm slices. Put them in a pan lined with oven-proof paper. Put in the oven for 30 minutes at 180 C° / 350 F° till tender. Leave it to cool.
  2. Peel it and cut it into cubes.
  3. Wash and peel the shallots, the potatoes and the carrots. Chop them separately.
  4. Sauté the shallots, rosemary and the bay leaves in a pan. Add the pumpkin and cook for a few minutes.
  5. Add the chopped potatoes and carrots, cover with the vegetable stock. Bring to the boil, cover with the lid and cook for about 20-25 minutes.
  6. With a liquidiser blend until smooth and season.
  7. Toast the seeds in a non-stick saucepan with a pinch of salt. Wash and chop them finely with the chives and garnish the creamy soup, also adding a bit of oil.
Recipe by The Freaky Table at