Its chilly, raining and I am in the kitchen cooking. Have
some chicken stock on the simmer. Just about to roast 1/2 pumpkin, about 1kg, 1
whole head of garlic and will make Roasted Pumpkin with Garlic soup.
The mix of spices in this recipe gives it a mellow Indian
taste
1kg pumpkin I use crown
1 head garlic
3 tablespoons olive oil
salt
fresh ground pepper
1 tablespoon olive oil
1 onion
2 stalks celery
2 medium carrots
1/2 tsp each ground cumin and cardamom
1 tsp turmeric
3 cups chicken stock
1/2 teaspoon fresh chilli, crushed (optional) or ¼
ground chilli powder.
First thing to do is cut the
pumpkin into medium wedges, skin on. I don’t cut them to small as I am roasting
them without pealing to get a bit of extra flavour in to the pumpkin while it
roasts. Toss in olive oil, season with salt and pepper in a roasting tin.
Cut the top off a head of garlic
and drizzle a little oil over the cloves and wrap the garlic in tin foil and
add to the pumpkin. Roast at 200C for 30 minutes or until the pumpkin is soft.
About
5-10 minutes before the pumpkin is cooked coarsely chop the onion, celery and
carrot and fry over a medium heat until the onion is translucent. Add the
ground cumin, cardamom and turmeric and fry briefly. Add the stock, salt and pepper to season
and chili (if you like a bit of heat in your soup). Bring to the boil and then reduce
to simmer for 15 minutes.
Once
this is simmering remove the pumpkin and garlic from the oven and let cool till
its cooled enough to handle. Remove the skin from the cooked pumpkin and then squeeze
out the roasted garlic and add to the soup along with the pumpkin. You may need
to add some water at this stage to just cover the vegetables. Simmer for
another 5 minutes.
Once cooked blend in batches and
adjust the seasoning to taste if needed.
I serve with some sour cream and
chopped chives or parsley.
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