A seasonal soup that warms you up
during these cold autumn days
Ingredients:
(7-8 servings)
1,5 – 2l of stock (chicken or
vegetable)
800 g pumpkin
1 Medium sized onion
250 ml Heavy cream
Pinch of chilli
Pinch of thyme
Pinch of coriander
On a tip of a knife Allspice
Directions:
1) Preheat your oven to 200 °C. Cut the
pumpkin into 1/4 wedges and place them onto a baking tray with its skin to the
bottom. Bake for up to 1 hour depending on the size of your pumpkin (the bigger
more time you need) until the tips start to brown.
2) Take the pumpkin out of the oven and
let cool. Cut into smaller pieces (aprox. 4x4cm). Removing the skin depends on
the pumpkin. If its shell is harder, then remove it, if not you can keep it as
you are going to blend it anyway. If you want to speed up the process you can
puree half or the pumpkin in a blender. Set aside
3) Finely dice a bigger onion. Heat up
your oil in a large casserole (4l) and fry the finely diced onion until golden.
4) Add the diced pumpkin and slightly
brown together with the onion. Add the pumpkin puree a pinch pepper and chilli .
5) Add 1,5l of chicken stock, a few
leafs of coriander (or dried) and cook until the pumpkin is nice and soft.
6) Using an immersion blender (or
standing mixer) finely blend the pumpkin soup until nice and smooth. Season
with a pinch of thyme and all spice.
7) Add 250 ml of Cream to round up the
tastes and turn up the heat till just about before your soup starts to boil.
8) Garnish your soup with a pumpkin seeds and a spoon of creme-fraiche
Enjoy!
Tips & Tricks:
Lactose free variant:
instead of cream use the same amount
of lactose free substitute (coconut cream or similar)
Leave out the creme-fraiche or again
use a substitute. Nothing else should be a problem.
Be careful with the chilli. It can
get really spice when you put too much in and that might disturb the delicate
balance of the herbs and spices in general and the whole soup would basically
just be spicy.
Baking the pumpkin before you use it in your soup is very important. In the oven the pumpkins natural flavors and aromas unfold much more than just by cooking it
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