punkin soup


I have never really been a fan of pumpkin. This is probably because my mum and dad killed pumpkin for me in mash with our meat and three veg dinners. So it’s not something I really buy, however there was some in my fruit and vegetable delivery today 🙂 So this is my very first stab at punkin soup.

** Pre-heat oven to 180*C

– 1-1.5kg butternut pumpkin, cut in half lengthways
– 1 leek, white part only, sliced in half and then diced finely
– 1 onion, sliced finely
– 1 stick of celery, diced finely
– 1 carrot, sliced finely
– 1 clove of garlic, crushed
– 1 chilli, diced finely
– 1/2 teaspoon of nutmeg
– 1/2 teaspoon of paprika
– 1 teaspoon of ground cumin
– 1/2 teaspoon of ground corriander
– 1/2 teaspoon of turmeric
– 3 cups or more of homemade chicken or vegetable stock
– salt and pepper
– vegetable oil

1. Grease a large oven tray with oil. Place the pumpkin face down and chuck into the oven for 45minutes to an hour – or until the pumpkin is soft. Remove the tray from the oven and allow to cool for 10-20minutes. Using a big spoon (or even an ice-cream scoop ;)) scoop away the soft flesh into a large bowl, throwing away the seeds and skin.
2. In a heavy based pot on a medium to low heat, sweat off the celery, onion, leek, carrot and garlic being careful not to let it get brown, but translucent – almost like you are cooking risotto – this can take up to ten minutes.
3. Add the spices and chilli. Stir and toast the spices for 2-3minutes until beautifully fragrant.
4. Add the pumpkin and stock into the pot, then gently bring to the boil contantly stiring. Turn the heat down to a gentle simmer for 30minutes.
5. After the simmer time allow to cool slightly, then blend in batches.
6. Once you have reached the consistency you want, return the soup to the saucepan and heat – season well with salt and pepper. Serve Hot.
7. Its quite optional to add half a cup of thin cream, creme friache or sour cream, I personally don’t think it needs it, but as an extra indulgence for that super creamy texture go for it.

Serves 4+. Serve with some crusty bread – maybe you could add a dollop of natural yoghurt, fried eschallots, pesto or a grilled cheese sandwich 😉

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