Roasted Pumpkin Soup

The autumn season has everything I love. It’s a time for friends, traditions, changes of all kinds, and cozy evenings by the fireplace. And more realistically put, it’s the start of that stressful holiday season where we argue about menus, cooking methods, and who to celebrate and/or hide from this Christmas.

It’s also the time for farmer’s markets, and pumpkin patches, and no better time for a nice home-made roasted pumpkin soup!

Here, my own version for you all to enjoy & savour!

You will need:

A whole pumpkin
White Onion
Fresh Ginger
Chicken Stock
Butter

Cinnamon
Nutmeg
Coriander
Honey

Pumpkin Seed Oil (for serving)

* The first thing I like to do is make my chicken stock. If you don’t have home-made stock from an actual chicken, then get yourself some organic chicken stock cubes. The amount of stock will depend on how much pumpkin you are using. I like to make it ahead and keep it in a pitcher on the side of the stove – this way I will use just what I need to keep my soup a nice consistency.

* I like to cut into a third of the pumpkin first (as opposed to attempting to cut it in half). This way, you can lie the pumpkin onto its flat side and keep cutting.

* Take an oven tray or a baking dish with a lip on it (or sides to it). Add about 1 cm of chicken stock.

* Pre-Heat your oven to about 240 degrees Celsius.

* Cut the pumpkin into chunks, with the skin on. Try to cut the chunks as flat as possible, so that the skin lies somewhat flat to the roasting dish. The chunks should not be completely immersed in chicken stock, but the stock should rise just above the bottom layer of pumpkin, so that while the pumpkin pulp is nicely roasting, the skin will steam and boil itself so soft that no more chopping and carving is necessary! Add just 1 or 2 cloves of garlic (in their skin) for the aroma.

* Roast the pumpkin for about 20 minutes or until it just starts to brown on top.

* When you take the roasted pumpkin out of the oven, let it cool. Personally I like to take the garlic out and I use it for other recipes. Since roasted garlic has a slightly milder flavor than fresh garlic, you could add it to your soup if you like. I prefer it without garlic, since I find it too overpowering of a flavor in this recipe.

* While your pumpkin is cooling, melt a bit of butter into a pot that will be large enough for your soup.

* Add the chopped white onions and some sliced ginger and brown them a bit to bring out their wonderful flavors. (I use about 1/2 a white onion with one small pumpkin)

* Then add your pumpkin pieces and just a bit of chicken stock. I like my soup quite thick so I add only a little stock. It’s easier to add small amounts here and there than have too much.

* Sprinkle some cinnamon, coriander, and nutmeg into your soup. Add at least 2 tablespoons of honey. Again, start with just a little – and adjust later if necessary

* Bring this to a boil. The pumpkin chunks should be nice and soft from roasting, so you do not need to boil this very long at all, but just until all those great flavors meet each other (a few minutes)

* Take a hand mixer and puree the soup.

I like to taste it and see what else it needs. Usually I like to add more honey or coriander.

If you saved your seeds, you can roast them and enjoy them with this soup. Investing in a high quality pumpkin seed oil is definitely worth that extra touch – when you are ready to serve your soup, drizzle a little on… and always… savour!

Passports & Pamplemousse Roasted Pumpkin Soup

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3 thoughts on “Roasted Pumpkin Soup

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