Fermented Pumpkin Soup
This pumpkin soup is prepared by roasting and pureeing pumpkin, then combining it with a fermented tang for added depth. The soup achieves a creamy, smooth texture with a vibrant orange hue and a tangy finish, showcasing the layered flavors developed through fermentation and aromatics.
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Calories: 180kcal
Servings: 4
Equipment
- Large Pot or Saucepan
- Immersion blender or regular blender
Ingredients
- 1 kg pumpkin preferably peeled and cubed
- 2 tablespoons olive oil for roasting
- 3 cloves garlic minced
- 1 inch fresh ginger sliced
- 1 liter vegetable broth for simmering and blending
- 0.5 cup fermented pumpkin prepared through a simple fermentation process
- 0.5 cup coconut milk for creaminess (optional)
- to taste salt and pepper adjust seasoning as desired
- 1 tablespoon lemon juice for brightness
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, then spread evenly on a baking sheet. Roast until tender and caramelized, about 25–30 minutes, smelling sweet and fragrant.
- While the pumpkin roasts, heat a large pot over medium heat. Add a splash of oil and sauté the minced garlic and sliced ginger until fragrant, about 1–2 minutes, until they release a warm, spicy aroma.
- Add the roasted pumpkin to the pot along with the fermented pumpkin, then pour in the vegetable broth. Bring everything to a gentle simmer, stirring occasionally, and let it cook for about 10 minutes to meld the flavors.
- Use an immersion blender to carefully blend the soup until completely smooth and creamy. Alternatively, transfer in batches to a regular blender and puree until silky, then return to the pot.
- Stir in the coconut milk to add richness, then season with salt, pepper, and a squeeze of lemon juice to brighten the depth of flavors. Adjust the seasoning to taste, ensuring a balanced tang and savoriness.
- Bring the soup back to a gentle simmer for 5 minutes to let the flavors fully develop. Keep stirring to prevent sticking or scorching, and taste again before serving.
- Serve the soup hot, garnished with a drizzle of olive oil or fresh herbs if desired. Enjoy its creamy texture and the lively tang that highlights the fermentation process.
Notes
Fermentation of the pumpkin can be customized with your preferred starter or method; ensure jars are sterilized thoroughly. Adjust acidity and seasoning as needed after tasting the final soup. The soup pairs beautifully with crusty bread or a light salad.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Sodium: 650mg | Potassium: 500mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg