2 garlic cloves
10 oz. pumpkins
10 oz. rutabaga
2 tbsp olive oil
1 tsp salt
½ tsp ground black pepper
2 cups vegetable stock
8 oz. butter
½ lime, the juice
¾ cup mayonnaise
4 tbsp pumpkin seeds, preferably roasted
1Preheat the oven to 400°F (200°C). Peel the pumpkin and cut the flesh into cubes. Do the same with the rutabaga. Peel the shallot and cut into wedges. Peel the garlic cloves.
2Put everything in a baking dish. Add olive oil, salt and pepper.
3Roast in the oven for 25-30 minutes. As an alternative, you can also fry on medium heat in a large pan until the pumpkin and the turnip are soft.
4Place the roasted vegetables in a pot. Add vegetable stock or water, and bring to a boil. Let simmer for a couple of minutes. Remove from the stove.
5Add the butter, divided into cubes. Mix the soup with a hand blender. Add lime juice, herbs, salt and pepper to taste.
Serve the soup with mayonnaise, roasted pumpkin seeds or our delicious parmesan croutons.
Make it spicy! Chili, cumin and other spices all pair beautifully with this soup. Freshly grated ginger, added a few minutes before serving, also brings a whole new depth of flavor.
Sure, they’re fun as jack-o’-lanterns – but, come on, give pumpkins their due. Nothing makes an autumn soup more comforting and warming than the flesh of this iconic harvest superstar. And low carb? Of course! Settle in with a bowl and watch the ghosts of a chilly fall evening fade away.