Pumpkin Soup with Sauerkraut

Pumpkin Soup with Sauerkraut

Prep time 00h 30
Cooking time 00h 30

Embrace the flavours of the season with a hearty pumpkin soup enriched with the zesty goodness of sauerkraut. This delightful autumn-inspired dish is rich, creamy, and brimming with earthy pumpkin, perfect for those cozy evenings in.

VegetariansVegansDairy-free Diets

Ingredients and Method

Ingredients

  • For the pumpkin soup
  • 1 medium pumpkin or squash
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 3 cloves garlic, sliced
  • 1 tsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 750- 850ml veg stock
  • 2 tbsp sun dried tomato paste
  • For the cabbage sauerkraut
  • 1 kg white cabbage finely chopped/grated
  • 2 tsp sea salt
  • 1 tsp cumin seeds

Method

  1. To make the sauerkraut, finely chop or grate the cabbage. Transfer to a large bowl. Add the salt and mix well. Sprinkle in the cumin seeds.
  2. Massage the mix for a few minutes to release the liquid. The cabbage will soften. In the large fermenting jar add the mix with the juices. Make sure the mix is submerged in liquid and there are a few inches clear at the top. Add water if needed.
  3. Cover the mix with the silicone sheet and press down so everything is submerged in liquid. Top with glass weight. Replace the silicone lid on top and secure the air lock. Add water and top with the lid.
  4. Leave to ferment for three days (check everyday that the cabbage is fully submerged in liquid). Taste every day until you're happy with the taste. Then transfer to the fridge to store (up to 5 months).
  5. To make the soup, pre heat your oven to 180C.
  6. Peel the pumpkin and remove the seeds. Chop up the pumpkin and add to a large baking tray with the olive oil, salt and pepper. Roast the pumpkin for approx 30-40 minutes or until soft.
  7. In the meantime, add the oil and onions to a large pan and fry for approx 10 minutes until soft.
  8. Now add the garlic, ginger and spices and fry for a further minute or so. Add the pumpkin back to the pan with the veg stock and sun dried tomato paste.
  9. Simmer for 5 minutes. Season well and blitz until smooth with an immersion blender.
  10. To serve, top the soup with creamy tahini and sauerkraut.