Wednesday, October 5, 2011

Roasted Pumpkin Soup

It’s never Winter here in Kuala Lumpur so when we get a day that is grey and rainy (and when you’ve been here as long as we have, frankly, feels just a little bit chilly) that is what I call a soup day.  Today it’s pumpkin soup since I am trying hard to channel Autumn.

This makes two large, very, very thick bowls of soup.  This recipe is easily multiplied to serve more.

600g or 1 1/3 pounds of pumpkin
2 slices or rashers of bacon (streaky) (optional)
1/2 small onion
1 carrot
1 green apple
Small knob of young ginger
4 cloves of garlic
1 teaspoon lemon juice
20g or 1 1/2 tablespoons of butter
Olive oil
Sea salt
Black pepper
2 cups of stock (chicken or vegetable)

Preheat your oven to 375°F or 190°C.

Clean the seeds and fibers out of your pumpkin. 

Cut it in pieces so it will roast faster.  Trim the bottom a little, if necessary, to make it stand up properly. Drizzle with olive oil and sprinkle with sea salt.

Roast the pumpkin for 40-50 minutes or until a fork goes in easily.  Remove from oven and allow to cool enough to handle.

Meanwhile, if using, chop your bacon into little strips.  Fry with a little olive oil over a medium fire.

Peel the ginger and then chop your onion, carrot and garlic and ginger.  

Add to the bacon and sauté, adding another couple of glugs of olive oil.  Put the lid on and cook for about 10 minutes, stirring occasionally.  Add a little water if it starts to dry out.

Put one teaspoon of lemon juice in a small bowl.  Peel, core and chop the apple and mix it around in the lemon juice. 

Add the apple to the pot.  Stir everything around and pop the lid back.  Cook on medium, adding water occasionally if it starts to catch.

Once you are able to hold your pumpkin, scrape the flesh out of the skin.  

Add the butter to the pot and then add the pumpkin.

Add the two cups of stock and give the pot a whisk.

Ladle and then pour everything in to a blender.  Blend until smooth.

Return to the pot and check the seasoning. Add salt, if necessary, and a couple of good grinds of black pepper.

Serve with a drizzle of cream and hot buttered toast.  Enjoy!

Wondering what to do with the leftover pumpkin skin?  Give it to your dog!  Mine loves it!

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