

Bring the warm tones of autumn to your table with this velvety smooth soup.
The natural sweetness of pumpkin, the comforting aroma of spices, and the slow-cooked depth of flavor that only a cast iron pot can create…
Here’s the most delicious way to celebrate the Halloween spirit!
· 800 g pumpkin (peeled and diced)
· 1 onion
· 1 clove of garlic
· 1 carrot
· 1 small potato (optional, for texture)
· 2 tablespoons olive oil or butter
· 1 litre vegetable broth (or chicken stock)
· 100 ml cream
· Salt and black pepper
· Optional: a pinch of nutmeg or ginger
· To serve: roasted pumpkin seeds and a drizzle of olive oil
1. Heat the pot:
Warm your LAVA cast iron pot over medium heat. Add olive oil or butter.
2. Sauté the aromatics:
Add finely chopped onion and garlic. Sauté for a few minutes until softened.
3. Add the vegetables:
Stir in the carrot, potato, and pumpkin. Sauté for about 5 minutes to lightly caramelize them — this step builds the soup’s deep flavor.
4. Add stock and cook:
Pour in the broth, cover, and let simmer gently for 25–30 minutes, until the pumpkin is tender.
5. Blend until smooth:
Remove from heat and blend the mixture until silky and smooth.
6. Add cream and spices:
Return to low heat. Stir in the cream, salt, pepper, and nutmeg or ginger. Warm through for another 2–3 minutes, but do not boil.
7. Serve:
Pour into bowls, garnish with roasted pumpkin seeds and a drizzle of olive oil.
The cast iron pot evenly distributes heat, allowing the pumpkin’s natural sugars to caramelize and deepen in flavor.
You can prepare the soup in advance and gently reheat it before serving — it will stay rich and full-bodied.
Serve with fresh thyme croutons, roasted pumpkin seeds, or mini bruschettas with olive oil.
As a dessert, pumpkin pie or pumpkin cheesecake will make the perfect pairing.
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