Roasted Pumpkin Soup with Corn Yuzu Hot Sauce

Roasted Pumpkin Soup with Corn Yuzu Hot Sauce
Serves 4

Family meals aren't just about grabbing a quick bite; they're an opportunity for us to get creative with our ingredients. In this ratatouille recipe, the Mushroom Garum brings a depth to this classic dish. We’ve scaled down this recipe from our family meal to serve 2-4 guests, ensuring it's perfectly portioned for a smaller gathering.


1 Butternut Squash (pumpkin)

Pumpkin seeds (seasoning)

Extra Spicy Corn Yuzu Hot Sauce
1 pc Ginger, medium sized and peeled

1 pc Garlic 

1.5 Tbsp Crème Fraîche

Parsley, for garnish

Salt, to taste

Olive Oil

50 mL Smoked Mushroom Garum

  • Pre-heat your oven to 150°C (300°F). Clean the pumpkin, slice it in half, and season with salt and olive oil. 
  • Wrap the seasoned pumpkin in aluminum foil. Separately, wrap garlic in aluminum foil. 
  • Bake both the pumpkin and garlic at 150°C for 45 minutes.  
  • Meanwhile, roast pumpkin seeds with some salt at low heat until golden brown. Chop parsley for garnish. Clean and cut ginger into small pieces.
  • Remove the pumpkin and garlic from the oven. Unwrap the pumpkin and spoon it into a pot. Press half of the baked garlic (around 3 cloves) into the pot. Save the rest for additional seasoning when blending. Add chopped ginger, smoked mushroom garum, and Corn Yuzu Hot Sauce to the pot. Blend all the ingredients together until smooth.
  • Pour the blended soup into a bowl. Place a dollop of creme fraiche on top. Sprinkle roasted pumpkin seeds. Drizzle with Corn Yuzu Hot Sauce. Garnish with chopped parsley.  

Now look at that: you’ve got roasted pumpkin soup with Extra Spicy Corn Yuzu Hot Sauce

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