You can’t say fall without thinking of pumpkins. This typical fall vegetable can be used in many ways, like soup! Enjoy this rich pumpkin soup while your Outdooroven keeps you warm.
– 2 onions
– 1,2 kg winter- or butternut squash
– 60 ml olive oil
– 1 L vegetable stock
– 2 tbsp harissa
– ¼ tsp saffron threads
– 1 tsp orange zest
– 180 gr crème fraiche
– 5 gr coriander leaves
– salt & black pepper
– 80 gr pumpkin seeds
– 2 tsp maply syrup
– ¼ tsp chili flakes
Step 1: Light a fire in the Outdooroven. Mix the pumpkin seeds, maple syrup and chili flakes with ¼ teaspoon of salt in a small bowl. Once the Outdooroven has reached a temperature of around 170 degrees; spread the mixture onto a baking tray and roast for around 15 minutes. The seeds should swell and brown. Let them cool down. Break into smaller pieces once cooled down.
Step 2: In the meantime, keep the fire up until the oven reaches a temperature of around 220 degrees.
Step 3: Peel and cut the onions in parts of around 2-3 cm. Peel the pumpkin, cut it in half and remove the seeds. Cut the pumpkin flesh into cubes of 3 cm.
Step 4: Place the olive oil, onion and pumpkin into a large bowl. Add ¾ teaspoon of salt and be generous with the black pepper. Mix everything and then place onto a baking tray covered with baking paper. Roast in the oven for 25 minutes until everything is cooked and caramelized. Take out of the oven and place to the side.
Step 5: Add the vegetable stock to a large pan, together with the harissa, saffron threads, orange zest, ½ teaspoon of salt and a freshly ground pepper. Bring to a boil and add the roasted pumpkin and onions. Stir well and let the soup boil for 5 minutes at medium fire.
Step 6: Take the pan off the heat, add the crème fraiche and puree the soup. Serve with the roasted pumpkin seeds and coriander leaves on top.