This week has been a bit crazy at our place. It was back to school week but poor old Big Al was sick so he had the first two days off. Maddy went back to school for those first two days and then went on a school camp. She comes home today and I can't wait to see her! We have all missed her so much! I started back at school this week too but luckily I haven't had many classes so I have had time to look after after my patient.
I did find time to make some pumpkin soup for our #SundaySupper and, after a long, hot summer it was so comforting to sit down to a warming bowl of nurturing goodness!
This roast pumpkin soup recipe uses a variety of pumpkins, some potatoes and some carrots. The carrots enhance the gorgeous orange colour and adds a delicious sweetness to the soup without taking over the pumpkin flavour.
The other thing that adds a sweet and rich dimension to my soup is that I roast the vegetables first. The soup is taken to whole new level of yumminess with the addition of the sticky and caramelized pumpkin!
Roast Pumpkin Soup Recipe
Ingredients
(serves 8)
2kg pumpkin, deseeded, peeled, coarsely chopped
3 fresh rosemary stalks
80ml (1/3 cup) extra virgin olive oil
Salt & freshly ground black pepper
2 red onions, peeled and coarsely chopped
4 garlic cloves, crushed
2 tsp grated ginger
2L (8 cups) chicken (or vegetable) stock
Extra virgin olive oil (optional),
Cream and ground nutmeg to serve
Method
Preheat oven to 220°C. Combine the pumpkin, rosemary and half the oil in a large roasting pan. Season with salt and pepper. Bake in preheated oven for 30 minutes or until tender. Do keep an eye on the pumpkin so it doesn't burn.
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, garlic and ginger and cook, stirring until the onion softens. Remove the rosemary then add the pumpkin mixture and stock and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until it reduces slightly. Remove from heat.
I used a hand blender and whizzed everything until it was smooth. Taste and season with extra salt and pepper if needed.
Ladle soup among serving bowls, add a small sprinkle of nutmeg and drizzle with cream to serve.
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I made up the recipe as I went along and everyone in the family loved the final dish! I thought I might share the recipe with you at today's Say G'day Saturday Party!
This roast pumpkin soup recipe uses a variety of pumpkins, some potatoes and some carrots. The carrots enhance the gorgeous orange colour and adds a delicious sweetness to the soup without taking over the pumpkin flavour.
The other thing that adds a sweet and rich dimension to my soup is that I roast the vegetables first. The soup is taken to whole new level of yumminess with the addition of the sticky and caramelized pumpkin!
Our family loved this soup so much I think it will have to become a regular addition to our Winter Sunday Suppers!
Ingredients
(serves 8)
2kg pumpkin, deseeded, peeled, coarsely chopped
3 fresh rosemary stalks
80ml (1/3 cup) extra virgin olive oil
Salt & freshly ground black pepper
2 red onions, peeled and coarsely chopped
4 garlic cloves, crushed
2 tsp grated ginger
2L (8 cups) chicken (or vegetable) stock
Extra virgin olive oil (optional),
Cream and ground nutmeg to serve
Method
Preheat oven to 220°C. Combine the pumpkin, rosemary and half the oil in a large roasting pan. Season with salt and pepper. Bake in preheated oven for 30 minutes or until tender. Do keep an eye on the pumpkin so it doesn't burn.
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, garlic and ginger and cook, stirring until the onion softens. Remove the rosemary then add the pumpkin mixture and stock and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until it reduces slightly. Remove from heat.
I used a hand blender and whizzed everything until it was smooth. Taste and season with extra salt and pepper if needed.
Ladle soup among serving bowls, add a small sprinkle of nutmeg and drizzle with cream to serve.
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Thanks for joining in! Don't forget to come back later so you can meet some new bloggers from around the world!
Thank you so much for visiting me today in my little corner of the world Down Under! Please be sure to come back on Tuesday to hear my favourite song for the week at this week's #TuesdayTune Linky Party!
Best wishes for a wonderful weekend!
