"The butternut pumpkin soup rocks! Warm yellow colour, full of sun and joy. It’s no wonder my kids love it. This recipe with roasted butternut pumpkin takes longer to make, but the richness and the deliciousness of the taste make it all worthwhile. Use our search engine to find more pumping soup recipes – Muscat Pumpkin Soup and Hokkaido Pumpkin Soup."
Ingredients:
½ butternut pumpkin
½ onion
3 garlic cloves
salt and freshly ground pepper
oregano
nutmeg
½ spoon oil or fat
water
1 spoon cooking cream
½ butternut pumpkin
½ onion
3 garlic cloves
salt and freshly ground pepper
oregano
nutmeg
½ spoon oil or fat
water
1 spoon cooking cream
Method:
- Half the nutmeg pumpkin and remove the seeds. Drizzle the pumpkin with oil and season it with fresh oregano and nutmeg.
- Place the pumpkin, onion and garlic on the oven tray lined with baking paper.
- Bake everything in the oven at 200°C for 30 minutes.
- When baked, scoop out the flesh of the pumpkin into a larger pan.
- Add water.
- Add the cooking cream, desired herbs and spices (rather less than too much).
- Use a stick blender to blend the ingredients into a smooth soup and bring it close to a boil. If you boil it, the cream can curdle, the soup won’t be silky creamy and the white curd spots could be visible.
Cooking Tip:
- You can use vegetable or meat stock instead of the water, but then it’s not pumpkin soup anymore. At least in my opinion.
- How much liquid to add? At the moment, more thick, almost sauce or puree like soups are in fashion.
- You can spice it up with a bit of chilli.
