Pumpkin Soup
This recipe for classic pumpkin soup uses oven roasted pumpkin and a combination of aromatic spices. Enjoy a bowl of steaming hot pumpkin soup today!
1 pumpkin, halved and seeds removed
Salt and freshly ground black pepper to taste
3 tablespoons olive oil
2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 tablespoons minced ginger
1 tablespoon minced garlic
3 1/2 cups chicken stock
20 small sage leaves, fried
Preheat the oven to 400 deg. F.
Place the pumpkin, cut side up on a parchment-lined baking sheet. Season with salt and pepper. Now place the pumpkin cut side down and drizzle a tablespoon of the olive oil over it. Place in the oven and roast for about an hour or until the skin turns golden brown and the flesh is tender. Remove from the oven and set aside to cool.
Once the pumpkin has cooled, use a spoon to scoop out the flesh from the skin. Discard the skin and set the scooped out flesh aside.
Place a saucepan over a moderate heat. Add the remaining olive oil and heat. add the cinnamon and allspice and cook and for a minute. Add the onions, carrots, celery, ginger, and garlic to the pan and sauté for about 3 minutes.
Add the chicken stock and reserved pumpkin flesh to the pan and bring to the boil. Reduce heat and simmer 20 minutes, or until the vegetables are tender. Take off the fire and blend the soup until smooth. Season to taste. Add in the cream. Garnish with the fried sage leaves before serving.
You can add about half a cup of heavy cream to the soup just before serving.