Our annual Christmas recipe: Jack Bean’s spiced pumpkin soup

Can we already call this a tradition? For the third year in a row, we present you a delicious Christmas recipe, courtesy of a chef or restaurant that we frequent, love and/or admire. This year’s recipe comes from a new restaurant in Rotterdam, that only opened last June but already has become a household name among those who like their food plant-based and super tasty. Yes, we’re talking Jack Bean.

Owners Pepijn Schmeink and Mathijs Huis in ‘t Veld opened the doors of Jack Bean early this summer, in front of Rotterdam Central Station. Their mission is to offer the commuters a tasty, plant-based alternative to all the fast-food options in or around the central station. And only 6 months into their journey, this already is very successful. Food critics from national newspapers and relevant blogs have voiced their appreciation in unison. In that half year, Jack Bean has become our go-to restaurant when we need a quick bite, turning some of us basically into part of their furniture.

You only need one visit and you’ll immediately understand why. Jack Bean offers a great variety of burgers, sides, wraps, bowls and salads, from which it’s impossible for us to pick a favorite. They also make their own sodas, which you absolutely should not pass on, when eating in, taking out or ordering for delivery.

We are super happy to be able to share the recipe to one of these delicious meals with you, so you can make it for your Christmas family dinner.

Spiced Pumpkin Soup (4 to 6 people)
Here’s Pepijn’s recipe to Jack Bean’s favorite soup in the winter, easy to make, wholesome and comforting on a cold december day or any day for that matter.

Ingredients:
4 tablespoons vegetable oil (we use sunflower oil)
2 cloves of pressed garlic
½ medium onion, cubed
50 gram carrot, cubed
100 gram corn, organic frozen
1 orange or butternut pumpkin (the sweeter the better!)
1/2 liter water
1 tbl spoon miso
dash of chipotle (1/4 teaspoon)
dash of speculaas spices (1/4 teaspoon)
2,5 dl oat or almond Milk
Salt & Pepper to taste

Method:
Peel, half and take the seeds out of the pumpkin. Lay the halves on a sheet tray and pour a tabelspoon oil in the halves. Roast in the oven on 160 C until they are completely tender. If you want to get fancy, roast the pumpkin halves on a low BBQ (watch out that they don’t roast beyond golden brown). You will need 400 grams of roasted pumpkin, if you have more, freeze it and use it for a puree or soup later on. In a large pan in 2 tbl oil, sauté the onion, garlic and carrots until golden brown. Toast the spices for a couple of seconds and add all the other ingredients including the pumpkin. Cook until everything is tender, stir often! Season with pepper and salt. You can add extra chipotle of chilly flakes if you want. Puree the soup in a juice blender or with a handheld blender, watch out that you don’t put too much in the blender; hot soup has a tendency to expand. Keep hot and serve or chill and reheat later.

Garnish:
coco yoghurt 1 tablespoon (or more) per bowl of soup
fresh herbs, like chives, coriander, thin sliced spring onions or whatever you like best
your favorite toasted seeds or nuts (we like pumpkin seeds).