As some of you may already know, I have been turning a blind eye to the end of summer. I had my first pumpkin spice latte yesterday (no, not the sugar explosions from that well-known coffee place, but my own), and I’ve already baked with my homegrown apples twice. What I haven’t done is put away the summer clothes just yet, but there was an unmistakable chill in the air today that gently whispered a dress probably hadn’t been the best option. A chill that also reminded me it was finally time to turn that pumpkin I had purchased a week ago into the first real autumnal soup of the season.
I love pumpkin soup and have many different recipes. The one I made today, however, is probably the easiest of them all. You simply roast your pumpkin with red onions, garlic and spices, add some broth and blitz in a blender. That’s all! Hardly work — tons of flavor, as roasting is known to do.
Here’s the recipe:
Roasted Pumpkin Soup
Serves 3-4
- 1 small pumpkin, peeled and chopped
- 4 small red onions, peeled and cut into sections
- 3 cloves of garlic, sliced
- 1 tsp dried cumin
- 1/2 tsp dried coriander
- 1/2 tsp dried curcuma
- fleur de sel
- freshly-cracked pepper
- 3 tbsps olive oil
- 600 ml hot vegetable stock
Preheat the oven to 200C. In a baking tray, mix the pumpkin, red onion, garlic, spices, salt and pepper and oil. Roast for 40 minutes (stirring once) until nice and soft. Blitz the vegetables and stock in a blender; you may have to do this in batches. Serve with fresh pepper and a drizzle of olive oil.
