Thursday, October 21, 2010

Roasted Pumpkin Soup.

I'd like to say that this is one of those pumpkin soups like the one my mother makes, where onions are sauteed, pumpkin is cubed and cooked until fragrant, and carrots and the stray potato add extra depth of flavour to the soup. But, you know me. So, this is a cold-weather favourite, made from leftover roasted pumpkin. Therefore, the flavour is already sweet and the texture is incredibly creamy, so you don't need to bother messing about with onions and carrots. No adultery here, just butternutty goodness. I love having leftover roasted pumpkin. Whether it's mixed into couscous, salads and tagines, or mashed for the sake of scones and breakfast muffins, or simply snacked on out of the container (not that I'd do that, of course) it's a versatile ingredient to keep in the fridge. So when I cut up pumpkin to roast, I do it in industrial quantities.

Roasted Pumpkin Soup

1 large butternut squash, cut into large chunks, seeds removed
1 onion, halved (completely optional!)
3 cups vegetable stock
1 tsp fresh thyme leaves
Dry roast the pumpkin (and onion, if you must) in a 250 degree oven for 30-45 minutes, until soft and a little browned.
Using a soup spoon, scoop the flesh directly from the skins and into your blender or food processor. Eat the skins. (Leaving the skins out isn't strictly necessary, but it makes for a smoother soup.)
Add all other ingredients and blend until velvety-smooth. If you like a thinner texture, add a little water. Adjust for salt if neccessary, and top with a generous grind of pepper. Serve with crusty bread.

1 comment:

  1. I can feel the creaminess from here. butter free as well. Impressive.


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