Such a simple soup, and I bet there’s a gazillion recipes out there for this one and as it has been said before, here is the ultimate recipe for pumpkin soup. Difference with mine is that it is roasted to really work the flavours of the wonderful pumpkin and develop some major sweetness. I offer 2 supreme spices that just sing together with pumpkin…cinnamon and cumin…bliss. Make it for your loved ones tonight. Peace
What you’ll need
1 teaspoon of ground cinnamon and ground cumin
5 cloves of garlic
50 grams unsalted butter
Diced celery, leek and onion totaling 1 cup
Sea salt and white pepper
A few sage leaves
What to do
Cut, peel and remove the seeds from your pumpkin, cut into a rough chunk. Peel your carrots and split down the centre (lengthways) Smash the garlic cloves with the back of a knife and remove the skin. Toss pumpkin, carrot and garlic in a good slug of olive oil, cinnamon and cumin, also add a good pinch of salt and pepper rightabout now.
Roast in a moderate (180*C ) oven until well soft and well flavoured.
Meanwhile sauté (no colour) the leek, celery and onion in butter in a large saucepan, season with salt and when soft add the roasted pumpkin etc. Cover with H2o and just add enough water to create some iceberg like effect with the ingredients. Do not fully cover, but just let them bob on the surface….now simmer until all is soft. This shouldn’t take long. Now you will have to blend this concoction with either a wand (immersion) blender or a regular food processor. Remove some of the liquid (better to have it thick than thin here) Blend and add more liquid if required. Season to taste and get ready to serve in some warm bowls.
To garnish add a blob of butter to a pan along with 6 to 8 sage leaves. Heat on high until the butter browns (beurre noisette) Ladle the soup into warm bowls or cups and then spoon over some sage leaves and brown nut butter.
As I said in the title…’the only recipe you’ll need for pumpkin soup’
copyright © 2012 J. Barnes www.destinationfood.com.au