Sunday, May 23, 2010

Roasted pumpkin soup

   It' good to see my daughters on the ball adding a post here and there while I have been out of sorts, and her pizza looked great, less is always more with pizza, nothing worse than so many fillings on top it just ends up looking like a mess and the flavours just start to bind together, not allowing any one great ingredient to shine!


Yep, a picture of a pumpkin which I bought on special for 67cents a kilo, pretty good I thought.  I try to put recipes up here that are for the most part quick and easy, and this ticks those boxes.  First thing put your pumpkin in a baking dish and roast on 160 degrees until you can easily insert a skewer through it. Remove and cool slightly.  Gently fry three finely sliced onions, 3 cloves garlic, a good tsp of very finely chopped rosemary, until just beginning to brown.   Remove skin and seeds from pumpkin and all the flesh to the onion mixture, season well, add 2 litres of chicken or veg stock (unsalted) simmer over a low heat for about 30 mins, place in a blender and whiz till you are happy with the consistency.  Voila, I don't even put cream or milk in it, because using the whole pumpkin roasted gives it a lovely creamy texture, this way you can freeze what you don't use.  Throw and handful of finely chopped parsley over the top, and serve with some crunchy bread.Another tip is, fancy it a bit on the spicy side, add a tsp or two (taste after one) of red curry paste (I use Mai Ploy) garnish it with coriander instead of parsley and add a dash of coconut cream to the finish, instead of bread use roti to dip.


  1. That's what I'm making on the weekend, thanks guys!That looks so YUM!

  2. Good for you, hope you like it, let me know what you think
    Sheree :)