Roast pumpkin soup

Standard

My husband came home with a pumpkin he bought off a farmer. It’s been sitting on the bench waiting for something to happen. Decided on a simple soup. Lots of people have a pumpkin soup recipe they swear by. I bake my pumpkin because I don’t like peeling pumpkin and because I think it adds to the flavour. This made a large soup pot full of soup, it  served 6 people with some left over for tomorrow. ( If you don’t like garlic, I have made this before with bacon. Just fry with when you fry the onion. Makes a really tasty soup.) I use a very large heavy based saucepan for this.

Ingredients

  • 1/2 a large pumpkin
  • 1 whole garlic
  • olive oil
  • onion
  • 2 carrots
  • 2 medium potatoes ( not sure why I add carrots/potatoes might be a throw back to when my children were little and I tried to add veges to everything? Can’t make it without now !)
  • 4 cups chicken stock
  • 2 cups of water ( more depending on the consistency you prefer)
  • Chilli powder to taste ( optional)  

Method

Cut the pumpkin into large chunks. Place in baking dish ( cut side up)  with some olive oil, sprinkle with salt. Open the whole garlic up a little at the top and pour in a little olive oil. Wrap in foil and add to pumpkin chunks.   Bake in moderate oven for about an hour or until pumpkin is lightly brown and  soft.

Chop onion, fry in pan until translucent.  Add chopped carrot and potato. Pour in chicken stock. Once pumpkin is cool enough to handle, peel off cooked skin and add to pot. Mash a little with fork. Open the foil package containing the garlic. Cut the end off each clove and squeezed baked garlic in the soup.  Once other veges are cooked, use a hand blender to puree the soup. Add water until it is at the consistency you like. Add chilli powder ( if using) and salt and pepper to taste.

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