Pumpkin Soup and Onion Baguette

5 from 3 votes
Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 119 kcal


Onion baguette:

  • 500 g Flour
  • 375 ml Water
  • 0,5 cube Yeast
  • 0,5 tsp Salt
  • 1 tsp Sugar
  • 2 Pc. Onions
  • Honey
  • Pepper

Pumpkin soup:

  • 2 tbsp Ginger
  • 4 Pc. Garlic cloves
  • 2 Pc. Onions
  • 4 Pc. Potatoes
  • 1 l Vegetable broth
  • 1 Pc. Hokkaido pumpkin
  • 1 cups Creme fraiche Cheese
  • 1 bunch Parsley
  • 1 tbsp Pumpkin seed oil


Onion baguette:

  • Put the flour in a bowl and add a pinch of salt.
  • Dissolve the yeast and 1 teaspoon of sugar in 375 ml of warm water and pour into the bowl with the flour. Mix and knead the whole thing well.
  • In a pan, fry 2 large onions in parallel and season with salt, pepper and honey. Then sprinkle with 2 tablespoons of sugar and caramelize.
  • Pour the contents of the pan into the bowl with the baguette batter and stir well together.
  • Let the dough rise for 1-2 hours. Then spread on a baking sheet and let rise again for 1 hour.
  • Make a cut into the baguette and put it in the oven. Bake the baguette in a preheated oven at 220 ° C for about 20-25 minutes.

Pumpkin soup:

  • Cut the pumpkin into small pieces. Peel 4 cloves of garlic and a large piece of ginger and cut into small pieces.
  • Peel and chop two onions. Fry the onion and garlic with the ginger.
  • Fry the pumpkin and then fill the pot with approx. 1 liter of vegetable stock.
  • Cut four medium-sized potatoes into small pieces and cook with them. Let it simmer for about 40 minutes.
  • Then puree the soup. When arranging the plates, hook the fresh parsley and add a tablespoon of créme fraîche in the middle of the soup.
  • Decorate the outside with a splash of pumpkin seed oil and sprinkle with parsley.


Serving: 100gCalories: 119kcalCarbohydrates: 20.3gProtein: 2.9gFat: 2.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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