Soup Autumn Roasted

Pumpkin soup

Name: Pumpkin soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: International
Ingredients: 800 g Pumpkin; 1 pcs Onion; 3 cloves Garlic; 3 tbsp Olive oil; 700 ml Water; 10 g Fresh ginger; 7 g Salt; 30 g Pumpkin seeds

Boiled pumpkin gives a watery, flat soup. Roasted pumpkin is the same vegetable and a completely different soup.

Soups · International · Seasonal · For guests · Freezes well · Vegan

60 minTime

207Kcal / serving

828Total kcal

Preparation: 15 min
Cooking: 45 min
Difficulty: Needs attention
Cost: Very cheap
Season: Autumn, Winter

Where this dish comes from

Pumpkin is better known in Turkey as a dessert, and the soup rests on the same property: a high sugar content. Boiled in water that sugar dilutes; in dry heat it caramelises. The difference between the two soups is not a spice or an ingredient, only the presence of water.

Method

Before the heat goes on

Heat the oven to 200 °C.
Cut the pumpkin into 3 cm pieces and leave the skin on: it comes away by itself in the oven.

You will need: A roasting tray · A pan · A stick blender

Toss the pumpkin, onion and unpeeled garlic in the oil, spread them in a SINGLE layer and roast at 200 °C for thirty-five minutes.

Look for You want dark brown, in places almost black, patches at the edges: those patches are the flavour.

Why Pumpkin’s sugar caramelises above 160 °C and that is the entire flavour of this soup. Piled up, the pieces steam each other, the temperature stays at 100 °C and nothing caramelises.

If it went wrong

If it softened without colouring, take the oven to 230 °C and give it eight minutes more. If the tray is crowded, move half of it to a second tray.

Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back
Squeeze the garlic out of its skins, scoop the pumpkin off its skin and put everything in the pan.

Look for The cloves should come out of the skin like a paste.

Why Roasted in its skin, garlic does not burn but steams: the sharpness goes and it turns to a sweet paste. Peeled, it would have charred in the same time.
Add the water, the grated ginger and the salt, boil eight minutes and blend.

Look for It should be deep orange and velvety; if it is too thick, add hot water.

Why The ginger is balance rather than flavour: pumpkin’s sweetness is cloying on its own and ginger’s bite cuts it. Eight minutes is long enough for it to enter the water and short enough that it does not leave.

Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

Salt · 0.41% Low. Everything reads flat and nothing steps forward.
Toast the pumpkin seeds in a dry pan for three minutes and scatter them over.

Look for Take them off as they start to pop and smell.

Why The one thing a smooth soup lacks is texture; toasted seeds bring both a crunch and a second taste of the same plant.

Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

Frying dynamics Surface water is flashing to steam and pushing outward — that is the shield keeping the oil out. no way back

Salt · 0.40% Low. Everything reads flat and nothing steps forward.

The oil is under 170 °C. No shield forms, so the food soaks up fat and goes soggy.

What the model could follow

This recipe was run through the engine step by step — what goes in when, and at what temperature and for how long. The reactions above come from that run.

peak 200 °C · 48 minutes · engine 1.0.0 · confidence low

Servings

4

Ingredients

800 g Pumpkin
1 pcs Onion
3 cloves Garlic
3 tbsp Olive oil
700 ml Water
10 g Fresh ginger
7 g Salt
30 g Pumpkin seeds

What did you think

Who is eating

Everyone A baby under one Pregnant A child An athlete

We hold no safety rule for this group that a dish could break — training, or an age, does not make food dangerous. The thresholds below are about the person rather than about the dish.

Not about the dish — about the person

Protein in a day

0.83 g/kg

An adult Context established

Per day, 0.83 g for every kilogram of body weight — about 58 g a day for somebody of 70 kg. This is a floor: the amount that prevents a shortfall, not an optimum.

European Food Safety Authority, Dietary Reference Values for protein, 2012

Salt in a day

5 g 2000 mg

An adult Context established

Under 5 g of salt a day, which is under 2000 mg of sodium — just under a teaspoon. A label usually gives sodium, and the two are not the same number: salt is about 2.5 times the sodium.

World Health Organization, Salt reduction

What is done, and what is not: There is no calorie target here: daily energy need depends on age, body composition and training volume, and a figure written without them is a guess that looks certain. The protein calculation is offered because it rests on a sourced range and a single input. Supplements, and rapid weight cutting in weight-class sports, are conversations to have with a professional.

This choice is not stored anywhere.

Diets

Gluten-free Suitable as it is
Vegan Suitable as it is
Vegetarian Suitable as it is
Lactose-free Suitable as it is
Diabetes-friendly It depends

This verdict comes from the recipe\u2019s own ingredient list. The label on a packaged ingredient is always the last word.

Calculated nutrition

207 kcal
5 g Protein
19 g Carbohydrate
14.2 g Fat
2.2 g Fibre

Per serving, computed from raw weights as bought. Cooking drives water off and sometimes adds fat, and neither is accounted for.

composition figures unsourced · held in the system

After the heat goes off

Serving

Hot, with olive oil, the toasted seeds and pepper ground over. It looks well in small bowls on a table with guests.

Keeping · 4 days

Four days in the fridge — no dairy, so it keeps. Store the seeds separately or they soften.

Cooling and reheating

Five minutes on a low flame with a little water. This soup takes reheating well.

Freezes

Four months, and one of the best soups for it: nothing dairy to separate and nothing grainy to fall apart.

What is left

Reduced it becomes a pasta sauce or a ravioli filling; with an egg and some flour, dropped by the spoon into a pan, it becomes a fritter.

For a child

Ideal for a baby from six months: naturally sweet, smooth, and it can be made unsalted. Leave the ginger out for a baby. For 12–36 months keep the ginger very light and grind the seeds — a whole seed is a choking risk for a toddler.

If you have not got it

Pumpkin → Carrot The same technique works with carrots; slightly lower in sugar, so the soup comes out less sweet and more earthy.
Fresh ginger → Cumin Cumin cuts the sweetness too, from another direction: earthy depth instead of bite.

Where to go from here

The oven The method this recipe rests on
Pumpkin What it does in heat, water and acid
Bulb onion What it does in heat, water and acid
Olive oil What it does in heat, water and acid
Vegetable soup Similar method, or something that sits on the same table
Broccoli soup Similar method, or something that sits on the same table
Celeriac soup Similar method, or something that sits on the same table
Seasonal Other recipes that answer the same need
For guests Other recipes that answer the same need
Freezes well Other recipes that answer the same need
Vegan Other recipes that answer the same need

Taste profile

What it tastes like

The axes that define this recipe: aroma 67.

Sweet 20
Salty 9
Sour 6
Bitter 20
Umami 29
Heat 8
Richness 31
Aroma 67

This profile is computed rather than measured: the role-weighted average of its ingredients’ taste vectors, shifted by what the cooking does. The thin line is the database average on that axis.

Computed similarity