Preheat oven to 190 degrees Celsius (170 degrees
fan-forced. Chop pumpkin into even-sized pieces
(larger pieces will require a longer roasting
time). Place pumpkin and unpeeled garlic cloves in
a baking tray/dish, drizzle with three teaspoons
of the oil and toss to coat with oil.
Bake for 20 minutes, then remove the garlic so that
it doesn't overcook. Continue baking pumpkin until
tender and cooked through. Keep an eye on the
pumpkin to ensure it doesn't burn.
Heat remaining teaspoon of oil in large (at least
2.7 litre capacity) saucepan over medium heat. Add
onion, nutmeg, cumin, salt and pepper. Cook,
stirring, for one minute. Add pumpkin and stock
and bring to the boil. Reduce heat and simmer,
uncovered, until onion is soft and stock has
reduced, about 20 minutes. The more the stock
reduces, the thicker the soup will be.
Peel roasted garlic and add to saucepan. We allow
the soup to cool for about half an hour before
pureeing in batches in a blender. Be careful if
pureeing the soup while it is still very hot.
Serving
Suggestions
Serve the soup hot. Top with a drizzle of cream and a sprinkle of nutmeg, if desired.
Originally Submitted
10/11/2011
0 Out of 5 from
0 reviews
You can add this Roast Pumpkin Soup Recipe recipe to your own private DesktopCookbook.
