Recipes

Roasted Pumpkin Soup with Honey Toasted Walnuts Sprinkled with Sea Salt

Roasted pumpkin soup with honey toasted walnuts sprinkled with sea salt. Photo: Helena Kirk

2020 so far has been a hell of a year, and we are now entering the colder months where we will be spending even more time at home. Let’s try to get the best out of being home, and start cooking more.

This roasted pumpkin soup with honey toasted walnuts will definitely heat you up and keep your tastebuds entertained. It is October and it is the season for pumpkins and walnuts, and of course eating all kinds of soups.

Are you looking for other soup ideas? Try this Creamy Jerusalem artichoke soup with butter-fried chanterelles for another delicious autumn soup experience. I am always really excited to get your feedback either here, in the comments below, or on social media. Happy autumn everybody!


Honey toasted walnuts
Honey toasted walnuts sprinkled with sea salt.

Roasted pumpkin soup with honey toasted walnuts sprinkled with sea salt

Prep Time 1 hr 15 mins
Cook Time 15 mins
Total Time 1 hr 30 mins
Course Dinner
Servings 4 people

Ingredients
  

Pumpkin soup

  • 1 kilogram (2.2 Ib) edible pumpkin, seeded and cut into slices
  • 1 onion, in wedges
  • 4 cloves garlic
  • 3 potatoes, in quarters
  • 1 fresh red chili
  • 2 tablespoons olive oil
  • 1.5 liter (6 1/3 cups) vegetable broth
  • 2 tablespoon lemon juice
  • 1.5 deciliter (5/8 cup) heavy cream
  • 1 teaspoon freshly ground nutmeg
  • Salt
  • Freshly ground pepper

Walnut topping

  • 100 grams (3.5 oz) walnuts kernels
  • 1.5 tablespoons honey
  • Sea salt

Instructions

Roast the vegetables

  • Preheat the oven to 225 degrees Celcius (430 degrees Fahrenheit).
  • Place the pumpkin slices, onion wedges, cloves of garlic, potatoes in quarters, and the whole fresh red chili on a baking tray covered with parchment paper.
  • Brush the vegetables with olive oil and roast them in the oven for about 40 minutes until tender.
  • Meanwhile, make the walnut topping.

Walnut topping

  • Toast the walnuts on a medium-hot, dry pan for 5 minutes. Add honey and toast for another 1-2 minutes until golden.
  • Place the toasted walnuts on parchment paper and sprinkle with sea salt. Let cool down.

Pumpkin soup

  • Take out the roasted vegetables and let them cool until you can touch them without burning yourself.
  • Cut off the skin of the pumpkin and cut all vegetables in smaller pieces. Take away the seeds from the chili if you do not like the soup too spicy.
  • Heat up 1 tablespoon of olive oil in a large cooks pot and add all the roasted vegetables, lemon juice, and vegetable broth.
  • Let simmer for 10 minutes.
  • Blend the soup till smooth consistency.
  • Add heavy cream and season with nutmeg, salt, and pepper.

Serve the dish

  • Cut the toasted walnuts into smaller pieces and serve as topping on the pumpkin soup.
Keyword autumn, pumpkin, soup, walnuts
pumpkin in slices on parchment paper
Pumpkin and other vegetables ready to be roasted in the oven.

3 Comments

  1. Nordic Forest Foods Reply

    Hi there! Do you have any comments or questions related to this roasted pumpkin soup recipe? In that case, I would love to hear from you.

    Best wishes,
    Helena
    Nordic Forest Foods

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