Soups & Stews

Pumpkin & Jenever

This velvety soup pairs the caramelized sweetness of roasted sugar pumpkins with the subtle, malt-forward notes of Dutch Jenever. A sophisticated twist on a seasonal classic, it features a silky texture and a warming, aromatic finish.

Prep

20m

Cook

40m

Serves

Calories

320kcal

Qty	Ingredient
2 lbs 900 g	Sugar Pumpkin (peeled and cubed)
2 tbsp 30 ml	Olive Oil
1 tbsp 15 g	Unsalted Butter
1 medium 150 g	Yellow Onion (diced)
2 cloves 6 g	Garlic (minced)
4 cups 960 ml	Vegetable Stock
0.25 cup 60 ml	Dutch Jenever (Oude preferred)
0.5 cup 120 ml	Heavy Cream
0.25 tsp 0.5 g	Ground Nutmeg
to taste N/A 0 N/A	Salt and Black Pepper

2 Method

Step 1. Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil and a pinch of salt on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.

Step 2. In a large pot or Dutch oven, melt the butter over medium heat. Sauté the onion and garlic until translucent and fragrant, about 5 minutes.

Step 3. Add the roasted pumpkin to the pot and pour in the vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.

Step 4. Use an immersion blender to puree the soup until completely smooth. Alternatively, transfer to a standalone blender in batches.

Step 5. Stir in the Jenever and heavy cream. Simmer on low heat for an additional 5 minutes to allow the alcohol to mellow and the flavors to meld. Do not let it boil vigorously.

Step 6. Season with ground nutmeg, salt, and pepper. Serve hot, garnished with a swirl of cream or toasted pumpkin seeds.

·
Use 'Oude' (old) Jenever for a maltier, more aromatic flavor profile that stands up well to the earthy pumpkin.
·
Roasting the pumpkin is essential; it develops a depth of flavor that steaming or boiling simply cannot match.
·
If the soup is too thick, add a splash more stock until you reach your desired velouté consistency.
·
For a vegan version, substitute butter with coconut oil and heavy cream with full-fat coconut milk.

? FAQ

What exactly is Jenever?

Jenever is a traditional malted spirit from the Netherlands and Belgium. It is the precursor to modern gin but has a richer, grain-based flavor similar to a mix between gin and light whisky.

Can I substitute Jenever with something else?

If you cannot find Jenever, a botanical gin or even a smooth bourbon can work, though the flavor profile will shift slightly.

Is there a specific type of pumpkin I should use?

Sugar pumpkins or pie pumpkins are best for this recipe because they are sweeter and less fibrous than large carving pumpkins.

Does the alcohol stay in the soup?

Most of the alcohol content evaporates during the final simmering process, leaving behind the botanical and malt aromas of the Jenever.

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Pumpkin & Jenever

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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