Savoury soup for a cold night

DolceDolcesavourypumpkinsoup.jpgClick the topmost title to open and scroll

This savory and earthy pumpkin soup is delicious on a frosty winter night. It is redolent of smoky cumin, hints of garlic, and chili, and takes just minutes to make. Top it with a few grilled shrimp or toasted croutons.

Chop 1 small sweet onion (a generous ½ cup)

Crush or smash flat and dice 2 cloves of peeled garlic

Sweat them (do not brown) in a small amount (1-2 tbsp.) of good olive oil


1 tsp cumin

½ tsp or 1 tsp dried chili flakes depending on taste. I like it hot.


Add 1can (15 ounce/425 grams pureed pumpkin. I like organic, but do not use pie filling by mistake.

Add 1 quart or liter (about 4 cups) of chicken stock, or use homemade, if you have it.

Stir and simmer slowly for 10 minutes

Add 2 tsp of maple syrup or a sweetener of your choice

2 tsp of kosher salt and fresh pepper to taste

Add a dash or two of Meyer lemon oil or any good quality oil you like

Add juice from half a lemon and correct salt and pepper

Shrimp for garnish

Peel four large shrimp per person before you begin the soup. Rinse the shrimp and pat them dry.

Mix dry spices: 1 tsp Hungarian sweet paprika, ½ tsp oregano, ½ tsp thyme, 1 tsp season salt, and ¼ tsp cayenne. Macerate for at least 20 minutes.

Sauté the seasoned shrimp in a hot pan until pink for about 20 minutes.

Place the shrimp on the rim of a soup cup or bowl. 

For the crouton garnish:

Toast thick bread. Rub with a peeled garlic clove and brush with olive oil or butter. Sprinkle with a light grating of fresh parmesan. Place under the broiler for a minute or two.