Tuesday, 22 April 2014

Autumn Pumpkin

I do not grow pumpkins in my garden, they are way too rambling for my small space, however, I am lucky to have a few friends who do. I was so pleased to get half of a just harvested and very big pumpkin from my friends Frank and Tina who have a huge garden with plenty of space for pumpkins. Sadly, it is all gone now - the last chunk made into my roasted pumpin soup. The flavour seems to be intensified by the roasting and the spices warming. Perfect for those cooler Autumn evenings.

When making a roast I usually cook extra pumpkin for the soup. This soup can be made and frozen. Add some chopped red chilli for extra heat, garam masala/Indian spice mix is a good substiute for the cumin.

Roast Pumpkin Soup with Cumin

1 large chunk of pumpin, peeled, deseeded and cut into large dice. 1 kg or more.
2 onions diced
1-2 cloves garlic, peeled
small amount of oil
2 - 4 teaspoons ground cumin or garam masala.  Use more spice can be used according to your taste.
a generous pinch of nutmeg
1 litre chicken stock or water
1 can coconut milk

garnish/to serve
sour cream
chopped pepitas/pumpkin seeds
chopped coriander or parsley
freshly ground black pepper

Dry roast pumpkin until just turning soft.

Fry onion on low heat until soft, add garlic and cumin, cook a further minute until spice smell develops making sure not to burn the mixture.

Add pumpkin and stock or water. Liquid should just cover the pumpkin, add a little extra water if necessary.

Simmer for 15 minutes and then puree. I use a food processor or a stick blender.

Return pumkin puree to saucepan and add coconut milk and a generous pinch of nutmeg. Mix well and slowly bring to boiling point. Stir to prevent soup sticking to saucapan. Add some freshly ground black pepper.

Serve soup garnished with a dollop of sour cream, a sprinkle of chopped pepitas and some chopped coriander or parsley.

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