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This is my pumpkin soup recipie, I cooked it today for the first time, and it came out good, so I thought that had better put it up.

Ingredients:

• 1 Pumpkin – cut into ~1″ cubes
• 1 onion finely sliced and diced
• 1 garlic bulb
• 1L stock
• 100-250mL water
• butter
• 2 rashers of bacon
• smoked paprika
• ground sage
• group cumin water
• ground coriander (cilantro for my US visitors) seeds
• Sherry/Verjus/Dry White wine

Method:
Take half the pumpkin place in a baking dish, add a knob of butter, sprinkle with salt, smoked paprika, cumin, liberally coat with olive oil, with your hands spread the butter, herbs and spices all over the pumpkin, add the entire clove of garlic to the middle of the pan. Place in the oven on ~180C for 30 minutes, at the 30 minute mark add a liberal amount of the wine to this pan (3-4mm deep, leave for 10 more minutes. Turn off oven leaving this pan in the oven.

After 15-20 minutes have passed of the baking phase – take a large saucepan and in it sweat off the onions with the bacon, a knob of butter and a dash of olive oil on a very low heat, do not brown. When the onion is soft add ~ 1 clove of crushed garlic, a quick pour of wine, some ground cumin, ground coriander seeds, smoked paprika – mix around for 30 seconds or so. Add the remaining half of the pumpkin, pour in the stock and just cover this pumpkin with liquid (additional water), bring to the boil, drop heat to lowest setting and simmer/heat for 40 minutes. After 40 minutes leave turn off element, from the oven remove the garlic bulb and squash, throw out the papery skin of the garlic and add the squashed garlic to the saucepan along with the contents of the baking dish (including any juices) and leave to cool slightly (30-60 minutes).

In batches blend the contents of the saucepan (including the liquid) until a smooth consistency is reached, putting each batch into a separate pan.

Soup is now done – serving suggestions:
1) Add a small amount of cream and heat up slowly (to prevent separation/curdling).
2) Heat up, add to a serving bowl, add a drizzle a little olive oil onto the surface and add a few shavings of parmesan cheese.
3) I’d like to do 2 + add a few toasted pine nuts and a cube of feta (danish) or 3.

This entry was posted on Monday, June 11th, 2012 and is filed under Recipies. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.