In the mood for pumpkin soup. Recipe from noobcook.
– 500g pumpkin flesh, cut to small chunks
– chicken broth/vegetable broth (600ml for thick, chunky soup, at least 800ml or more for creamier, more watery consistency – see cooking note 1)
– 2 sprigs of rosemary leaves, chopped finely
– 1 large white/yellow onion
– 8 cloves garlic, peeled
– 30g butter
– extra virgin olive oil
– sea salt and freshly cracked pepper
– 1/4 cup of thickened cream (the one I used contained 35% milk fat)
– 2 tbsp white wine (optional)
– cinnamon or nutmeg powder (garnishing)
1. Arrange pumpkin chunks in a single layer on roasting tray with the garlic and drizzle liberal amounts of extra virgin olive oil till pumpkin pieces & garlic cloves are well coated in the oil. Season with salt and pepper, and sprinkle chopped rosemary over.
2. Roast pumpkin in preheated oven of 200C (400F) for 30 minutes till they are soft (if you like, you can turn them over after 20 minutes for a more even cooking).
3. Melt butter in heated pan then cook onions over gentle flame till the onions have just started to caramelised (soft, translucent, shrunken). This takes about 4 minutes or so.
4. Add the stock, followed by the roasted pumpkin and garlic, then bring to a boil. Simmer with lid on for another 10 minutes, then off the flame. The pumpkin pieces should be really sweet and tender by now.
5. Process the soup in batches using either a blender or food processor till smooth (see cooking note 3). At this point you can add more broth to get the right consistency you like.
6. Return the soup to the saucepan and stir in the wine & cream and season with salt and pepper to taste.
7. Warm through, without boiling. Ladle into bowls and garnish with a few drops (or swirls) of cream and cinnamon/nutmeg. Serve with toast.