THURSDAY'S RECIPE: Smoked pumpkin and almond milk cream with different variations

Smoked pumpkin cream. Silky, with interesting variations and natural smoky notes. Ideal for the daily menu or a special dinner

This creamy soup brings together the best of autumn: sweet pumpkin, a light almond milk base, and a hint of smokiness that elevates the dish to restaurant level. Suitable for vegans and dairy-free (without adding any flavorings, of course), this recipe is designed to achieve a velvety texture, deep flavor, and a glossy finish. Because this dish is so versatile, there are several options: nut-free, with a spicy touch, or even paired with smoked salmon or bacon.

A little story

From Andean stoves to Mediterranean cuisine, roasting and smoking vegetables has always been a way to intensify their natural sugars and create layers of flavor. Butternut squash, kabocha, or pumpkin develops caramelized notes thanks to the Maillard reaction when browned; adding subtle, non-invasive smoke creates an elegant contrast with almond milk , which provides body without heaviness and a lightly toasted base.

Ingredients (4 servings)

• 1 kg of pumpkin (butternut, kabocha, or castilla), peeled and cubed into 3 cm cubes

• 1 medium onion (180–200 g), quartered

• 3 cloves of garlic with skin

• 2 tbsp olive oil (plus a little extra to finish)

• ½ teaspoon of fine salt (adjust to taste)

• ¼ tsp freshly ground black pepper

• ½ tsp smoked paprika

• 1 pinch of ground cumin (optional)

• 700 ml of hot vegetable broth (salt-free or low in sodium)

• 300–400 ml unsweetened almond milk, warm

• 1–2 tsp apple cider vinegar or lemon juice (for balance)

• Smoked salt or salt flakes (optional at the end)

To serve (optional): toasted pumpkin seeds, almond butter threads (or plant-based yogurt), drops of chili oil, microgreens or parsley, fresh pomegranate.

Key techniques before you start

• Controlled browning: Spread the squash in a single layer so that it browns, not steams .

• Subtle smokiness: Better to hint at it than overpower it; smoked paprika and/or a brief exposure to real smoke balance it without overpowering it.

• Silky texture: Blend with hot liquid and, finally, emulsify with oil for shine. If you want extra fineness, strain through a mesh strainer.
  

Step-by-step preparation

1) Brown and “smoke” the base

• Preheat oven to 220°C / 425°F .

• Mix pumpkin, onion and garlic with oil, salt, pepper, smoked paprika and cumin .

• Bake 25–30 min , stirring halfway through, until golden brown.

• Optional : Real (quick) smoking: Place the hot vegetables in a large pot; in a separate pan, burn 2 teaspoons of wood chips (apple/mesquite) until smoking; place them in a small aluminum bowl inside the pot, cover, and cook for 5–7 minutes . Remove the bowl. The aroma will remain subtle.
  

2) Liquify and adjust the body

• Peel the garlic, squeezing the base to release the roasted pulp.

• Transfer everything to a blender with 500 ml of broth and 300 ml of almond milk . Blend for 2–3 minutes until very fine.

• Pour into a saucepan and bring to a gentle boil. Adjust the viscosity with more broth or milk: it should coat the spoon without weighing it down.
  

3) Balance and finish

• Salt and acidity test: Add 1–2 teaspoons of apple cider vinegar or lemon juice to lift the natural sweetness.

• For a satin finish, remove from heat and whisk in 1 tbsp of olive oil.

• If you want a competition texture, strain through a fine mesh strainer.
  

4) Serve

• Serve warm in preheated bowls. Garnish with toasted pumpkin seeds, drizzles of almond butter or plant-based yogurt, drops of chili oil, fresh herbs, and, for a contrast, pomegranate seeds.
  

Variants and substitutions

• Nut-free: Substitute almond milk for oat or light coconut milk; avoid the overpowering coconut flavor by using half broth and half milk.

• Spicy touch: add ¼ tsp of chipotle powder or a drop of adobo when blending.

• Autumn spice: Add 1/2 tsp mild curry powder or garam masala when browning the squash.

• More protein: Blend in 200g of silken tofu for an ultra-creamy smoothness.

  
  

• A unique detail: you can add smoked salmon or bacon.
  

How to integrate it into your menu (food-cost friendly)

• Elegant starter: 180–200 ml per person with attractive toppings.

• For a complete vegan dish, add roasted chickpeas and sourdough bread.

• Batch & hold: Keeps refrigerated for 3 days; reheat gently without boiling to prevent the emulsion from separating. Freeze for up to 2 months.
  

Chef's Tips

• Brown, don't steam: If the pan becomes crowded, use two pans; the space favors Maillard.

• Balanced smoking: If using real smoke, max. 7 minutes; then test before repeating.

• Professional texture: blend while hot and, if possible, finish with a hand blender inside the pot to micro-emulsify.

• Add salt at the end: Almond milk varies in sweetness; adjust the salt and acidity after emulsifying.

• Presentation: crunchy (seeds) + acid (pomegranate/lemon) + good fat (olive oil) = memorable spoonfuls.
  

One last spoonful

This soup reminds me that the right technique, browning, respectful smoking, and emulsifying, can transform everyday ingredients into a dish with personality. The pumpkin tells its story of sweetness and earthiness; the smoke whispers depth; and the almond milk solidifies the texture. It's the kind of soup you can embrace without tiring and always beg for another bowl.