| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 35g | 18g | 28g |
| sugars | fibre | protein | salt |
| 8g | 3g | 10g | 1.5g |
Why I Love Finnish Pumpkin Soup with Seeds
Rich, creamy, and immensely satisfying, the Finnish Pumpkin Soup with Seeds is a recipe I truly adore. Fresh off from the field pumpkin, punchy spices, and the creamy richness of heavy cream transform into a warming comfort dish that instantly transports you to the heart of Finland. Prepare yourself for a taste journey like no other.
The Tantalizing Taste Adventure
The allure and beauty of this dish are its layers of flavors and textures. It begins with the sweet, almost earthy base of pumpkin that finds balance with the delicate heat from cayenne, the warmth of nutmeg, and the subtle fresh zing from ginger. The honey provides a soft sweetness, while the pumpkin seeds lend a delightful crunch with every bite. It’s not just a soup; it’s a symphony in a bowl.
If this is your first time making Finnish cuisine, embrace the slight departure from the traditional Italian-American dishes that we love so much. But I promise you, it will be a culinary adventure you won’t forget.
Great Company for Comfort Food
This pumpkin soup is comparable, in spirit, to one of my favorite dishes – Italian wedding soup. Both are warming, hearty comfort food, perfect for family gatherings, yet hold their unique individual identities. Just like in Rome do as the Romans do, in Finland, sip on this luscious soup to inhale the authentic aroma of Finnish kitchens.
Even though I haven’t had the privilege of being inspired by a Finnish chef in person, when I came across this recipe, I couldn’t help remembering chef Saara Matinlauri, who is known for her modern approach to Finnish cuisine.
The Perfect Combination
And if you’re wondering what to serve along with the Pumpkin Soup with Seeds, try a side of wholesome rye bread, a staple in Finnish cuisine. Alternatively, it would pair beautifully with a light, fresh salad for lunch or even as an appetizer preceding a hearty meat dish for dinner. Regardless of the companion, this delicious recipe remains the star of the show.
Every time I make this Pumpkin Soup with Seeds, it reminds me of the importance of exploring and appreciating global cuisine while maintaining our family traditions. It invites us to open our hearts and minds (and taste buds) a notch wider. And isn’t this what being a gourmet guru is all about?
What You’ll Need
- 1 medium pumpkin, about 4 lbs
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 1/2 cups heavy cream
- Salt and pepper to taste
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- 1 tablespoon honey
- 1/2 cup pumpkin seeds
Method
Step One
Preheat your oven to 375°F (190°C). Cut the pumpkin in half and remove the seeds (save these for later). Place the pumpkin halves on a baking tray, cut side down, and roast in the oven for about 45 minutes, or until the flesh is soft.
Step Two
While the pumpkin is roasting, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it begins to soften, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute, stirring constantly.
Step Three
When the pumpkin is fully roasted and cool enough to handle, scoop out the flesh and add it to the pot. Discard the skin.
Step Four
Add the vegetable broth to the pot and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 15 minutes.
Step Five
Using an immersion blender or a regular blender, carefully puree the soup until smooth. If you’re using a regular blender, you may need to do this in batches. Return the soup to the heat.
Step Six
Stir in the heavy cream, and season the soup with salt, pepper, nutmeg, cayenne pepper, and honey. Let the soup simmer for another 5 minutes.
Step Seven
In a small pan, toast the pumpkin seeds over medium heat until they’re golden brown and starting to pop. This will take about 5 minutes. Be sure to stir them frequently so they don’t burn.
Step Eight
Ladle the soup into bowls, and top with the toasted pumpkin seeds. Serve the pumpkin soup hot. Enjoy your homemade pumpkin soup with seeds!
