Autumn pumpkin soup with lard

I don't think I ate pumpkin soup before arriving to Belgium. It was simply not very common in my family and probably in Romania either. We were eating instead big slices of roasted pumpkins. Their taste and sweetness was enough to not feel the need of adding more sugar. At least these are my childhood memories. Nowadays I have difficulties finding tasty pumpkins in both countries. Even cooked in a fire wood oven they taste like cucumbers. Sorry but this is the bare truth. Sometimes, I am lucky and I find a tasty one and then there is fight on it in my family.
Tasty or not, it is a matter of preferences. However, they can be turned into other dishes like soup. Their benefits to a healthy lifestyle cannot be ignored. It is said that pumpkin improves your vision,  your heart and your sleep. They are rich in fiber, anti-oxidants, minerals and vitamins. So, if the taste doesn't convince you, maybe their nutritional values.

Let's do a pumpkin soup that has been assorted with smoke lard and fresh cream. If you prefer the vegetarian option, ignore these 2 and enjoy it as it is.

  • 2.2kg of fresh pumpkin, peeled and without seeds, diced
  • 600g of diced vegetables (carrots, onions, celery)
  • 3l of water (or chicken/vegetable stock)
  • 1 tablespoon dried thyme
  • 1 teaspoon coriander (powder)
  • 1/2 teaspoon nutmeg
  • salt
  • pepper
  • 250g smoked lard
  • 200ml fresh cream

  1. Fry the lard in its own fat. Let it aside to cool.
  2. In a big soup pot, bring the water to boil. 
  3. Add pumpkin and vegetables and let them boil for 20 minutes.
  4. Add thyme, coriander, nutmeg, salt and pepper. Let it boil for 15 minutes more or until the pumpkin or vegetables are easily smashed with a fork.
  5. Take an immersion blender and puree the soup.
  6. Serve with fresh cream and lard.


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