- 1 medium pumpkin, halved
- 2 tbs olive oil
- 2 shallots, diced
- 2 small eating apples, cored, peeled, and diced
- 2 cloves garlic, finely chopped
- 150 ml dry white wine
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 pinch cayenne pepper, optional
- 1250 ml vegetable stock, plus extra as needed
- 200 ml double cream
- 2 tbs sunflower seeds
- 2 tbs pumpkin seeds
- 2 tbs black chia seeds
- 2 tbs brown linseeds
- Freshly ground black pepper
Scoop out the stringy pulp and seeds from the pumpkin halves using a tablespoon; discard.
Cut out the flesh with a sharp knife; make sure you have at least 600-675 g pumpkin flesh.
Heat the olive oil in a large saucepan set over medium heat. Add the shallots, apple, garlic, and a pinch of salt, sweating until softened, 6-8 minutes.
Add the pumpkin flesh and cook until just starting to soften, stirring frequently, about 5 minutes.
Stir in the wine; bring to a boil and let it bubble and reduce by three-quarters. Stir in the spices, cook for 1 minute, and then cover with the stock.
Bring to a simmer; once simmering, cook over a slightly reduced heat, stirring occasionally, until the pumpkin is soft enough to blend, 30-35 minutes.
When ready, stir in the cream; purée the soup with an immersion blender until smooth. You can also use a food processor for this step, puréeing the soup in batches.
Pass the puréed soup through a fine sieve back into a clean saucepan. Return the soup to a simmer and season to taste with salt and pepper; thin out with some more stock if too thick.
When ready to serve, ladle the soup into warm bowls. Top with a mixture of sunflower seeds, pumpkin seeds, chia seeds, and linseeds.