We have been growing our own pumpkins this year as you know and they are finally ripening so we decided to try roasted pumpkin soup.
The Other Half (OH) and Big Girl (BG) went and picked a pumpkin.
BG and I then prepared it, which means she scooped a bit out and then got bored! I cut the pumpkin into 5 big chunks, brushed on a little olive oil and roasted for 45 minutes. I kept the skin while it roasted and it just pulled off really easy afterwards.
While it was roasting I got the soup base ready.
2 Diced Carrots
2 Diced Sticks of Celery
Some frozen onion (I didn’t weigh it but it was probably a cup full
3 fresh bay leaves
Spring of fresh rosemary and thyme
600 ml of chicken stock though you could use vegetable.
I sweated the veg down in a little olive oil for 10 minutes and then added the herbs and stock and simmered for 30 mintues.
Once the pumpkin was roasted, I added approx. 300g to the soup and then we blended it down. I served mine with some crispy smoked bacon pieces and added a little salt and pepper. The girls had theirs plain. BG didn’t like it but Little Miss lapped it up.
There was quite a bit of pumpkin left over so I have portioned it up and popped in the freezer. I have plans for Nigel Slater’s Pumpkin Scones and Pumpkin Gnocchi.
We still have 5 pumpkins in the garden so if you have any good recipes please share them with me.