My girls love this dish; it’s probably one of their favourite soups!
We make this soup all the time, especially during those colder, wintery days. I don’t always use a specific recipe for Pumpkin Soup. Sometimes, it’s just pumpkin and whatever else I have in the fridge or pantry (potato, carrot, leeks or sweet potato), bit of garlic, stock and a pinch of nutmeg. It really is that easy.
However, when I do plan ahead to make this soup, I always use the recipe below.
I started using this method for roasting the pumpkin, rather than boil, after I got the idea off a TV program a while back. By roasting it, the sweet flavour of the pumpkin is enhanced. Sometimes I add a couple of carrots and a sweet potato to this recipe too. These enrich the colour & beautifully compliment the sweetness & flavour of the dish. Instead of sour cream, I also love using creme fraiche or cooking cream.
- 1 tablespoon olive oil
- 1 large onion
- 2 garlic cloves, crushed
- 1kg butternut pumpkin
- 500g potatoes (peeled & cubed)
- 1 litre of chicken stock (or vegetable)
- 1/3 cup sour cream or cooking cream (+ extra for serving)
- 2 tablespoons finely chopped chives
- Preheat oven to 200ºC.
- Halve the pumpkin lengthways and scrape out and discard seeds.
- Place pumpkin (cut side up) in oven. Bake for 30-40 minutes until the pumpkin flesh is just soft.
- In the meantime, heat oil in a large pot. Sauté onion and garlic until onion softens.
- Add stock and potatoes. Bring to the boil, then reduce heat and simmer for 15 minutes until potato is tender.
- Once pumpkin is cooked, remove from oven and peel away skin. Add pumpkin flesh to stock and set aside for 5 minutes to cool.
- Use a blender and blend in batches until smooth. Return to pot over low heat. Add cream and stir through.
Notes: Serve with chives, more cream and crusty bread.
This article was originally published on thelebaneseplate.com