It's October, there are pumpkins. It's the weekend; make soup to counter the over indulgences and feel  healthy again. This soup is pure pumpkin, it's nutritious and cleansing, if you want it to be less cleansing, add cheese on toast croutons. After all, being too healthy is just plain odd.
I bought a big Pumpkin from the Farmers Market. I roasted it all and used 1 kilo of the flesh to make soup. The rest I froze after roasting to make a ravioli stuffing with.  Expect to see pumpkin and other squashes feature heavily over the next few months.
(Serves 4)

1 kg pumpkin, peeled and cut into chunks

2 Tbsp olive oil

2 garlic cloves, whole and unpeeled

Fresh rosemary and thyme (sprig of each)

1 litre chicken stock

Salt and pepper

French stick or other small loaf

Some creamy blue cheese, I used Cambozola

Preheat oven to 200˚C. Place pumpkin, herbs and whole, unpeeled garlic into a large roasting pan, drizzle the oil over, add plenty of seasoning and mix it up well with your hands.

Bake for about 25 minutes, until the pumpkin is soft and caramelised around the edges.

When cooked, remove the herbs, and squeeze the garlic from its skin, place in a large sauce pan with the pumpkin and stock, bring to the boil and then simmer for 5 minutes . Blitz with a hand blender and check seasoning.

Lightly toast slices of the bread and spread generously with cheese, ladle soup into warmed bowls and float a crouton on each before serving.



01/05/2012 11:39am

Awesome recipe I really enjoyed this.
Here’s another recipe you might like.
Thanks for sharing.

02/08/2013 12:07pm

That was such an interesting and fresh recipe. I have had many dishes with pumpkins. But I have never thought of making soups. This seems to be a relatively simple recipe. I will try it out tomorrow, hopefully.


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