Pumpkins are not just associated with Halloween decoration or a Thanksgiving pie filling, it is an extremely nutrient-dense food; full of vitamins and minerals and the best part: low in calories.
With so much goodness in the pumpkin, I thought it will be great to kick start our Christmas series with a Roasted Creamy Pumpkin Soup. This pumpkin soup is yummy, creamy, and so velvety-smooth. It will rock your world in the most wonderful way.
You may serve it in small portions or even as a main meal with loads of crusty bread. I am sure this soup will be a hit for you and your guests during this Christmas season!
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Serves 6 persons
INGREDIENTS
For the soup:
1 pumpkin (about 1.8kg to 2kg)
1 tablespoon olive oil
2 red onions, peeled and finely chopped
850ml vegetable or chicken stock (homemade)
450ml whole milk
25g unsalted butter
Freshly grated nutmeg (optional)
Salt and freshly milled black pepper
To serve:
100g Gruyere or Emmental, cut into 1/4 inch (5 mm) dice (optional)
6 teaspoons crème fraiche
Slices of crusty bread
Flat-leaf parsley (optional)
METHOD
Preparation for the Pumpkin:
(Pre-heat the oven to 240 °C)
- Cut the pumpkin in half through the stalk, and then cut each half into 4 again. Scoop out the seeds using a large spoon.
- Brush the surface of each section with the oil and place them on the baking sheet.
- Season with salt and pepper.
- Transfer them to the top shelf of the oven to roast for 25-30 minutes or until tender.
- Remove from the oven and leave it aside to cool.
- Next scoop out the flesh from the pumpkin with a sharp knife and set aside.
Preparation for the Soup:
- Melt the butter in a non-stick saucepan (I used The Pan With The Circles) over medium heat.
- Add in the chopped onion, sauté for 2 to 3 minutes.
- Then reduce the heat to low and let it cook very gently without a lid, giving it a stir from time to time, for about 10 minutes.
- Add the stock and the milk to the onions, and leave them with the heat turned low to slowly come up to simmering point.
- Add the flesh of the pumpkin (Step 6) to the stock with a seasoning of salt, pepper and nutmeg (if using).
- Then let it all simmer very gently for about 10 to 15 minutes.
- Transfer the soup into a blender by batches and blend till it is very smooth.
- Pour the pureed soup back into the saucepan and reheat gently and stir in some diced cheeses (if using) and ladle the soup into soup bowls.
- Garnish each bowl with a teaspoon of crème fraiche and sprinkle with parsley if you like.
- Serve immediately with some crusty bread.
HAPPY HOLIDAYS!!
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