Roast Pumpkin Soup – Halloween Special!


IMG_1540What better meal for halloween, than a roast pumpkin soup? It’s not that widely known that pumpkins come in 3 ‘types’ – those that are good for lanterns, those that are good for cooking and those which have great seeds.  It’s a bit unfortunate that in this day and age there isn’t a multi-functional pumpkin available, but please bare this in mind when picking up your pumpkin on order to avoid disappointment!

Yet again I’m using a ‘Crown Prince’ pumpkin – the same variety I used for my pumpkin pickles.  It has the best flavour & texture.  I roasted a 3kg pumpkin here but only used about 2/3rds of the flesh.  Tomorrow I’ll be looking at something to do with the surplus.

Pumpkins suit spices really well.  You could use freshly grated ginger, sweet spices such as cinnamon and nutmeg or garam masala, or a simple curry powder.  I’ve used a range of whole spices which bring an ‘anise’ flavour to the sweet squash – this works really well, along with some heat from a whole, dried cayenne chilli.  I took the opportunity to use up some of my caraway seeds (to date, I’ve only been able to use these in Rye bread recipes. Note to self – must be more adventurous…)  *If you don’t stock these, you could use fennel seeds instead.

Just perfect for trick-or-treating, or gathering around the bonfire on those cold winter evenings

Serves 3 people

Ingredients

  • 2-3kg Pumpkin, halved & deseeded
  • 3-4 medium Onions, peeled & halved
  • A little Olive Oil
  • Sea Salt
  • Black Pepper
  • 1 tsp whole Caraway Seeds*
  • 2-3 tsp whole Cumin Seeds
  • 1 tsp whole Coriander Seeds
  • 1 dried Red Chilli (medium heat – cayenne type)
  • 3 cloves Garlic
  • 1 ltr Vegetable Stock
  • Chopped Parsley or Coriander Leaves (optional)
  • Extra Virgin Olive Oil to serve
  • Optional – a little Double Cream (or a healthier option if you prefer)

Method

  • In a large roasting tray liberally sprinkle the pumpkin & onions with oil, salt & pepper.  Roast for up to 1 hour until soft at 180oC Fan
  • In a dry frying pan, roast off the whole spice seeds for a minute – do not burn!  As soon as they show any sign of smoking, pour out of the pan and into a pestle & mortar
  • Grind coarsely, along with the dried chilli
  • Transfer some of the olive oil from the tray and into a large pan and add the garlic.  Fry gently for a few seconds
  • Scoop the cooked pumpkin flesh out of the skin with a spoon and add to the pan, with onions.  Smash up with a spoon
  • Stir in the ground spices and stir in the vegetable stock.  Stir well and bring to the boil
  • Simmer for 10 minutes and blend until smooth
  • Check seasoning, add a little more stock if it’s just too thick
  • Stir in the parsley if using and serve up into bowls
  • Sprinkle with good quality EV Olive Oil or Double Cream and serve with some crunchy croutons or fresh crusty bread
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2 Comments Add yours

  1. Nancy Carter says:

    MMmmmmm (said in Homer Simpson voice)

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