Veggie of the month – pumpkin.
Recently, all foodies, epicures and gourmets around the world have been making fabulous creamy pumpkin soups, baking amazing pumpkin pies, muffins or cookies, kneading delicious pumpkin filled ravioli and frying spiced pumpkin pancakes. So much choice and so much fun! I love this vegetable and love challenging myself with its fantastic taste and texture.
I’ve cooked and enjoyed this roasted pumpkin soup several times. I have been using the same recipe over two years now and it’s one of those recipes you wait a whole year to prepare and once you do, you don’t want the season to end. Also, it’s a great meal to prepare over a weekend. Just pay a visit to a local Saturday/Sunday farm market or even pumpkin patch, get yourself a good-looking pumpkin, test your knife skills at home and then enjoy the smooth almost velvety consistency of this heavenly creamy pumpkin soup. Perfect for lunch or for a light supper. Tastes great with a slice of fresh crunchy bread.Recipe adapted from http://www.exclusivelyfood.com.au
Roasted Pumpkin Soup
Serves 2 (2 x medium bowls)
You will need:
1 kg of peeled, deseeded pumpkin (that means you need to get a pumpkin of aprox. 1,5 kg)4 garlic cloves, unpeeled
2 tablespoons olive oil
1 large onion, chopped
1 leek, white part only, finely sliced
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cumin
1 pinch of ground ginger (optional)
salt and pepper
1 litter vegetable or chicken stock
sour cream, for serving
Preheat the oven to 180 ℃.
Chop pumpkin into cubes and place it in a baking tray together with unpeeld garlic. Drizzle with olive oil, toss it and add a thyme spring. Roast the pumpkin for 20 minutes, then remove the garlic; keep roasting the pumpkin until cooked through (for aprox. 15-20 more minutes). Make sure the pumpkin doesn’t burn. Heat 2 tablespoon of olive oil in a large saucepan over medium heat. Add onion, leek, nutmeg, cumin, salt and pepper. Cook for two minutes, stirring occasionally. Add roasted pumpkin and stock and bring to the boil. Reduce heat and simmer uncovered for 20 minutes. Peel 2 roasted garlic cloves and add to the soup. Cool the soup before pureeing it in a blender. Garnish the soup with thyme leaves and sprinke with a dash of freshly grated nutmeg. Serve with a bit of sour cream or creme fraiche and a slice of fresh crunchy bread.