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Belgians love their fries. Autumn is pumpkin time. So how about some pumpkin fries with pumpkin soup? Delicious and wholesome!

Pumpkins fries and pumpkin soup

What do you need?

  • 1 pumpkin (about 1.5kg)
  • 2 carrots
  • 1 tbs of tomato paste
  • 2 tomatoes
  • 1 onion
  • pepper
  • salt
  • 1 tsp of turmeric
  • 1 dollop of butter
  • 150 ml of cream
  • 1½ l of chicken stock
  • 2 tbs of roasted almonds
  • ½ bunch of finely chopped chives

What do you do?

  • For the fries: Cut the pumpkin into pieces and remove the seeds. Peel off the skin and cut the hard parts into the shape of fries. Keep the rest for the soup.
  • Heat the deep fryer to 180 degrees. Dip the fries in the flour. Shake any excess flour off.
  • Deep-fry the pumpkin fries for five minutes and let them drain on kitchen paper. Sprinkle the fries with celery salt.
  • For the soup: Put a knob of butter in a pan and add a finely cut onion. Let the onion simmer and add the turmeric.
  • Cut the pumpkin finely and add to the pan. Cut the carrot in rough blocks and add them too. Flavour with salt and pepper. Add the chicken stock.
  • Add the tomato puree to the soup and let it simmer for 20 minutes.
  • In the meantime you can make the garnish for in the soup: cut the tomatoes in four and remove the pulp (which you can add to the soup). Cut the tomatoes into blocks.
  • Toast the almonds and cut them coarsely. Cut the chives finely.
  • Add the cream to the soup and mix finely. Place the garnish on the bowls and pour in the soup.