Roast (spiced) pumpkin soup.

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Autumn is here and blazing, so I figuered out it was time to stop neglecting my blog, and make a lovely,harty soup! And what vegetable just screams ‘’autumn’’ to you? You’re right, it’s pumpkin. So today we’ll make a lovely roast pumpkin soup. It’s loaded with heart-warming spices, it’s thick and you’ll love it,because it’s just oh-so easy to make! Just cut everything up and let the oven do the hard work. 😉 let’s get started!

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You will need:

1 pumpkin, I used hokkaido but you can use f/e butternut squash, seeds removed,skin ON,cut into chunks. – about 1,2kilos of pumpkin

3 onions, cut into rough pieces

5 cloves of garlic, skins ON.

3 tbsp of olive oil

1 tbsp of honey

2 tbsp of creme fraiche

Dried thyme

Cayenne pepper or chili powder

Paprika powder

Cumin powder

Curry powder

Chicken stock – or vegetable if you’re vegetarian

Salt

Pepper

Parsley to decorate

2-3tbsp of water

And whatever you want to serve it with: f/e croutons etc.

Step 1:

Take your pumpkin chinks,onions and garlic, chuck it into a baking tray, add your oil,honey, ½ tsp of dried thyme, ½ tsp of cumin powder, 1 tsp of paprika powder, ½ tsp of cayenne(or more if you wish) , ½ heaped tsp of curry powder, season generously with salt and pepper,add the water  then mix with your hands and pop it into a preheated oven, 180C hot air setting for about 45min or until it’s nicely baked, golden brown and carmelised on the edges!

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Step 2:

When it’s all nice and baked, take it out of the oven and let it cool until it’s cool enough to handle. Take the garlic cloves out and squeeze the lovely baked garlic flesh out of the skin and into the baking tray. Discard the skins.

Step 3:

Tip everything that’s in the baking tray into a pot,add your hot chicken stock (use it gradually or the soup might be too thin,best to add about half to begin with,blend it and decide if you need more). For a whole pumpkin like hokkaido I used about 1l of stock).

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Blend everything until smooth. You can now regulate the thickness of your soup by adding some more stock. Blend until you like how smooth it is,some like it chunky,some like it silky-you can also pass the soup through a sieve to remove all the chunks and have wonderfully silky soup. (I sometimes do if I can be bothered that day! 😉 )

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Step 4:

Add your creme fraiche and mix through well, heat the soup up on a stove top and most importantly – TASTE IT! If it needs more salt,pepper or spice,now is the time to add it.There’s nothing worse than bland soup, so take care of it 😉

Serve hot,with some additional creme fraiche if you’d like,some parsley and I like to add a sprinkling of chili powder,just for the kicks 😉

The flavours marry perfectly and it’s a true match made in heaven. Sweet pumpkin,salty chicken stock,the kick from the spices and sour creme fraiche. Autumn perfection in a bowl! Gotta give it a try. Enjoy!

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