As much as summer pushes us outside to be lively and active, fall makes us retract back into our homes and onto our couches. That transition from hot to cold causes a lot of people to get sick. We’re never really sure of our clothing choices either: Do I wear shorts or pants? A sweatshirt or a T-shirt? Still, one thing that everyone is fond of come fall - soups.
All jokes aside, fall is a beautiful season. We get to enjoy apple picking, Thanksgiving and Halloween. One thing that comes to mind during this time of year is pumpkins. A lot of people get creative and carve these giant vegetables to use as decoration. Some bake it, while others mash it, roast it, steam it and even cook the seeds.
Today, I am sharing a recipe, which will be a new yearly tradition for me: Roasted pumpkin puree soup. To get the most flavours from your pumpkin, roasting it is a key factor. After it is simmered with the rest of the ingredients it is then pureed with a hand immersion blender or food mill. Season to taste and serve with a dollop of whipped sour cream. Garnished with finely chopped chives and chillies for a kick.
- 1Kg Pumpkin, cleaned and cut into large pieces
- 250g Onions, small dice
- 250g potatoes, cleaned, peeled and small diced
- 2.5qt vegetable stock
- Garlic, halfed and flattened
- 2-3 Rosemary sprigs, cleaned
- Salt & white pepper pepper, sufficient quantity
- Sour cream, whipped so not too thick
- Chives, cleaned and finely chopped
- Chillies, cleaned, halved, seeded and finely chopped
Clean out the pumpkin by removing the "pulp" and separating the seeds to clean for future use. Cut the pumpkin into large pieces.
Brush the flesh of the pieces of pumpkin with oil and season to taste with cinnamon, nutmeg, salt and pepper. If you don't have fresh rosemary sprigs you can use dried at this step.
Place flesh side down on an oiled baking sheet with the rosemary sprigs and garlic. Bake at 400F until you can pierce the flesh with a knife with no resistance and there is nice color without it being burnt (up to an hour). Remove from oven and let cool.
Heat the butter in a large pot and sweat the onions until tender. Do not brown them.
Spoon the flesh of the pumpkin from the skin and add to the pot with the potatoes.
Add vegetable stock, bring to a boil.
Turn down the heat and simmer until the potatoes are tender and pass the knife test like before.
Puree with a hand immersion blender and bring back to a simmer. Season with more cinnamon, nutmeg, salt and white pepper as necessary.
Garnish with a scoop of whipped sour cream, finely chopped chives and chillies.