Divinity Original Sin 2: Pumpkin Soup

Divinity Original Sin 2 is such a wonderful game and I wish I could have my memory erased of the experience so I could play it for the first time again. I played the main campaign several times with different groups of friends. Each time, different results were picked and I was able to see many different paths in the game. I really enjoyed this game a lot and the story was so wonderful. My favorite character build I had was a summoner. The incarnate you summon gets more and more powerful and at the max ability skill it becomes a colossal incarnate champion. That sweet demon became a monster on the battlefield. The incarnate would run around destroying enemies while my other party members were playing catch up in the kill feed. There have been a few patches to lower the incarnate’s strength but this little summoned creature is still a mighty weapon on the battlefield. 

Fall weather has official kicked into gear (it was 80°F for most of October here in Houston) and Halloween is this week! I figured it was time to enjoy a delicious bowl of pumpkin soup. I like to take recipes from Divinity Original Sin 2 and push it in a nontraditional direction. I’ve fallen in love with a lot of Thai flavors and wanted to work them into this soup. The use of sambal oelek, ginger, and coconut milk really pushes it in that direction. If you don’t want your soup to be spicy, skip out on the sambal oelek. The soup will still be delicious. I highly recommend topping this soup with cilantro, scallions, and roast pumpkin seeds. Those additions take this soup to the next level!

Ingredients:
2 small pumpkins
salt
olive oil
2 carrots, peeled and diced
1 onion, diced
1 tbsp garlic paste
2 tbsp ginger paste
1 lemongrass stalk
1-2 tbsp sambal oelek (chili paste), depending on how spicy you want it
3 cups vegetable broth
juice and zest of 1 orange
2 tsp chili powder
1 tsp cardamom
pepper
13.5 oz can coconut milk

Garnish
cilantro
scallions
roast pumpkin seeds

Preheat oven to 375°F. Place the pumpkins on a baking tray and rub with olive oil. Generously season with salt. Place in the oven and bake for 45 minutes or until the pumpkin is knife tender. Remove the pumpkin from the oven and allow to cool.

Once cooled, carefully peel away the skin and place the flesh in a dish. The seeds in the center of the pumpkin can be set aside and roasted if you want fresh pumpkin seeds to top the soup. I ended up with about 800 grams of pumpkin flesh from the 2 portions. Set aside.

Place a deep pot over medium high heat. Add a tablespoon of canola oil and allow to heat up. Add carrots and onion and cook until softened, about 5 minutes. Add the garlic paste, ginger paste, lemongrass, and sambal oelek. Mix together well.

Add the pumpkin flesh, vegetable broth, chili powder, and cardamom. Bring to a boil and then reduce the heat. Allow to simmer for 20 minutes.

Turn off the heat, remove the lemongrass, and use an immersion blender or a stand blender to mix until smooth. Turn the heat back to medium and add the orange juice and zest and coconut milk. Cook until heated. Flavor with salt and pepper to your liking. Serve with sliced scallions, cilantro, and roasted pumpkin seeds.

Print Recipe

Pumpkin Soup

Ingredients

• 2 small pumpkins
• salt
• olive oil
• 2 carrots peeled and diced
• 1 onion diced
• 1 tbsp garlic paste
• 2 tbsp ginger paste
• 1 lemongrass stalk
• 1-2 tbsp sambal oelek chili paste, depending on how spicy you want it
• 3 cups vegetable broth
• juice and zest of 1 orange
• 2 tsp chili powder
• 1 tsp cardamom
• pepper
• 13.5 oz can coconut milk

Garnish

• cilantro
• scallions
• roast pumpkin seeds

Instructions

• Preheat oven to 375°F. Place the pumpkins on a baking tray and rub with olive oil. Generously season with salt. Place in the oven and bake for 45 minutes or until the pumpkin is knife tender. Remove the pumpkin from the oven and allow to cool.
• Once cooled, carefully peel away the skin and place the flesh in a dish. The seeds in the center of the pumpkin can be set aside and roasted if you want fresh pumpkin seeds to top the soup. I ended up with about 800 grams of pumpkin flesh from the 2 portions. Set aside.
• Place a deep pot over medium high heat. Add a tablespoon of canola oil and allow to heat up. Add carrots and onion and cook until softened, about 5 minutes. Add the garlic paste, ginger paste, lemongrass, and sambal oelek. Mix together well.
• Add the pumpkin flesh, vegetable broth, chili powder, and cardamom. Bring to a boil and then reduce the heat. Allow to simmer for 20 minutes.
• Turn off the heat, remove the lemongrass, and use an immersion blender or a stand blender to mix until smooth. Turn the heat back to medium and add the orange juice and zest and coconut milk. Cook until heated. Flavor with salt and pepper to your liking. Serve with sliced scallions, cilantro, and roasted pumpkin seeds.