It's pumpkin time and we bought a lovely Hokkaido hoping to make a small halloween head. The flesh was too firm to carve out a face (the wrong sort of pumpkin I guess). I'm a big fan of pumpkins and immediately started thinking about what to cook with it. I've had good results with pumpkin risotto before but decided this time on a soup. I based the recipe on this with a few alterations.
Ingredients (serves 3-4):
- 1 Hokkaido pumpkin (also called Kabosha)
- 1 medium onion
- 2 garlic cloves
- 0.75-1.0 l vegetable stock
- A good glug of extra virgin olive oil
- 0.5 teaspoons of ground cumin
- Salt and black pepper
- 100 ml cream (optional)
Method:
- Peel the pumpkin, cut it in half, remove the seeds and chop the flesh into medium sized pieces (roughly 1-2 cm per side)
- Chop the garlic and onion into coarse pieces
- Heat the olive oil in a large saucepan and saute the onion and garlic until translucent
- Add the chopped pumpkin and continue to saute (turning frequently) for a couple of minutes until the olive oil has coated all of the pieces
- Add enough stock to cover the contents of the saucepan, bring to the boil, cover and simmer for 20 minutes
- Remove from the heat and blend the contents (e.g. using a hand blender directly in the saucepan)
- Add the cumin, salt and black pepper
- If you want a creamier soup, stir in the cream - it's very tasty both with and without
- Taste the result and add more seasoning as desired
Technorati Tags:
pumpkin, soup
6:27:38 PM 
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