Pumpkin With Hack Soup Recipe

Prepare vegetables and meat

Peel, seed and cut the pumpkin into roughly 1-inch cubes. Dice the onion and carrot, mince the garlic, and finely chop the celery. Pat the ground beef dry with paper towel if very wet.

Sauté aromatics

In a large heavy-bottomed pot, heat 2 tbs olive oil over medium heat. Add the diced onion, carrot and celery. Cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add the ground beef to the pot. Break it up with a spoon and cook until no pink remains and some brown bits form, about 6–7 minutes. Season the meat with 1/2 tsp black pepper and 1 tsp salt as it browns.

Add pumpkin and spices

Add the cubed pumpkin to the pot along with 1 tsp dried thyme, 1 tsp ground cumin and 1/2 tsp smoked paprika (if using). Stir to combine and cook 2–3 minutes to coat the pumpkin with the spices.

Add liquids

Pour in 900 ml stock and 200 ml crushed tomatoes. Add the bay leaf. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.

Simmer until tender

Simmer uncovered for 18–22 minutes, or until the pumpkin is very tender and breaks apart easily when pressed with a spoon. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed.

Finish the soup (optional blending)

For a chunky soup: use a potato masher to break down some pumpkin pieces, leaving texture. For a smooth, velvety soup: remove the bay leaf and use an immersion blender to puree the soup until smooth, or transfer in batches to a blender (vent slightly). If the soup is too thick, add up to 100 ml more stock or water to reach the desired consistency. Stir in 60 ml heavy cream or coconut milk if using, and reheat gently—do not boil once cream is added.

Adjust final seasoning and garnish

Taste and adjust salt and pepper. Ladle soup into bowls and sprinkle chopped fresh parsley and toasted pumpkin seeds over each serving. Serve immediately with crusty bread or croutons.

Prepare salad components

Wash and spin-dry the mixed greens. Thinly slice the cucumber and red onion (if using). Halve the cherry tomatoes.

Make dressing

In a small bowl or jar combine 2 tbs olive oil, 1 tbs lemon juice or red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust acidity or seasoning.

Toss and serve

Place the greens, cucumber, tomatoes and red onion in a large bowl. Drizzle the dressing over the salad and toss gently to coat. Serve immediately alongside hot bowls of pumpkin and hack soup.

If the pumpkin seeds are not toasted, toast them in a dry skillet over medium heat for 3–4 minutes, stirring often, until they are fragrant and lightly browned. Serve seeds and crusty bread on the side so diners can add them to their bowls as desired.