We love Pumpkin Soup in Winter. But I do have to be careful not to make it to often, otherwise we get sick of it.
This recipe is for a lot of soup, because why go to all the trouble if you don’t have enough for tomorrow or enough to freeze for a rainy day.
I have used home made beef stock. Be careful when buying stock, make sure there is no preservatives, colour or any other nasties. Also check how much salt is in it. It is best to buy liquid stock. See my page on '' Stocks and Sauces ''
Roast Pumpkin Soup Recipe
1 Large pumpkin - cut into pieces, skin removed for roasting, or remove after it is roasted.
Coconut oil for frying
3 onions - chopped finely
5 cloves garlic , smashed and chopped finely
1 - 2 tsp curry powder
sea salt / pepper
2 - 3 litres stock - chicken, beef or vegetable
Method
1 - Roast pumpkin in a very hot oven on a tray, you don’t have to use oil, but some coconut oil is good. We are looking for cook here.
2 - In a large pot saute onions in coconut oil until soft with the lid on. Don’t brown.
3 - Add garlic and curry powder and cook for 2 mins, on low.
4 - Add stock, bring to boil and then add the roasted pumpkin cook for 10 minutes.
5 - Cool and then blend with a stick blender or put in small batches into a food processor, add more stock or water if you need to. If your soup is not as smooth as you would like you can ladle small amount at a time through a fine sieve.
6 - Transfer back into a large pot, taste and season.
I used homemade beef stock. See my page on '' Stock and Sauces ''