){kind=logo}
Trail Appliances BC:quality(75))
This rich roasted pumpkin and garlic soup is lightly spiced with cumin, nutmeg and pepper. Top the soup with a swirl of cream and a sprinkling of nutmeg, and serve it with a thick slice of crusty bread.
You will need about 1.5kg of pumpkin to yield the 1kg of peeled, deseeded pumpkin needed for this recipe.1.5 kg pumpkin, peels and deseeded to yield 1 kg diced pumpkin (1 inch cubes)
1 large onion, roughly chopped4 garlic cloves, unpeeled2 tablespoons brown sugar
1 tablespoon vegetable oil2 celery stocks, sliced
2 carrots peeled and sliced roughly
½ teaspoon ground nutmeg1 teaspoon ground cuminSalt and pepper, to taste1 liter vegetable or chicken stock
1/3 cup heavy cream
Sour cream, for servingGround nutmeg, for serving
Preheat oven to 350F on convection roast,
Chop pumpkin into even-sized pieces (larger pieces will require a longer roasting time).
Place pumpkin, half of the onion and garlic on a baking sheet, sprinkle with brown sugar and drizzle with 1 tablespoon oil, and toss gently to coat.
Bake or 20 minutes and then remove the garlic so it doesn’t overcook. Continue baking pumpkin until tender and cooked through. Make sure to keep an eye on it so it doesn’t burn although some browning is fine.Heat remaining tablespoon of oil in large soup pot over medium heat, add the remaining onion, celery, carrot, nutmeg, cumin, salt and pepper, cook, stirring for one minute. Add the roasted pumpkin and onion mixture along with the stock and bring to the boil. Reduce heat and simmer, uncovered, until onion is soft and stock has reduced, about 20 minutes. The more the stock reduces, the thicker the soup will be.Peel the roasted garlic and add it to the soup, then remove from heat and allow to cool slightly before pureeing in batches in a blender or a hand blender can be used just be careful if pureeing the soup while it is still very hot. Put soup back into pot and warm, add heavy cream.Serve the soup hot. Top with a drizzle sour cream and a sprinkle of nutmeg, if desired.
Makes about 1.25 liters (5 cups) of soup.
