It’s great now that its getting cooler outside, that we have the option of taking warm soups to work. We used this flask several times last week, and there were many jealous looks around the office about eating a warm soup with fresh bread for lunch! Perhaps it was the interesting spicy aroma that got people salivating..... It tasted great! As promised, I said we would share it, so here it is.
A favourite of the family (yes including the children), this soup is a real warmer. With freshly roasted vegetables to concentrate the flavours, and spices and ginger to boost its warming appeal. With a generous topping of 100% high quality pumpkin oil, pumpkin seeds and cream, there's a lot to like here.
There are so many types of pumpkins that is can be great just to see them on display. From small round, to thin swan shaped, squashes, and bumpy nodular types -of all different shapes, varieties and colours. Not all pumpkins are edible though. Hokkaido pumpkins now growing in popularity, can be found in most good marketplaces, or shops. They are bright orange in colour, inside and out and the skin is edible when washed. But this isn't always the case with pumpkins, so if you want to use a different pumpkin type, check at your local store that the skin (and/or flesh) is edible first.
I found this recipe years ago, and as usual tweeked it here and there to improve it. As you may be aware by now, no 2 recipes of mine are ever the same, since I always like to play around with flavours. Why not...? This makes things interesting. It takes a little longer to make, but this is mostly waiting for the roasting to complete. If you're stuck for time, make it the day before and refrigerate until needed. Otherwise, pickup a book (or in our case the cleaning cloth to clear up) and while away the 30 mins until they are fully roasted. Into the pan with the spices, zap, and then its ready to serve. Delicious...!
1kg Deseeded Hokkaido pumpkin flesh (1/2 2kg pumpkin)
3 medium potatoes
1 medium onions (roughly chopped)
15g peeled ginger (roughly cut)
1 tbsp tumeric
1.5 tbsp madras curry powder (darker and richer version)
3 cloves garlic
1.5-2 litres vegetable stock
3 tbsp sunflower oil
salt & pepper to taste
Pumpkin seed oil
Sour Cream (or Crème fraîche)
Prep: 20 min. Roasting 30 min. 10 min. final stage
1. Weigh and prepare all the ingredients ready for roasting before you begin. (It helps to not remove the Hokkaido skin prior to roasting.)(from above)
2. Deseed the pumpkin and cut the flesh into slices about 2cm thick. Peel the potatoes and cut into large chunks. Roughly cut the onions, but leave the garlic cloves whole.
3. Evenly spread your vegetables across an oven tray, and liberally dose them with olive oil and seasoning. Roast in a hot oven circa 200 deg fan for 30 mins
4. When the vegetables are ready, add the spices to a heavy pan with the oil. Add salt, then fry the spices carefully for 1-2 mins until they begin to foam, but not burn. This releases the flavours.
5. Now add the roasted vegetables. The skin of the Hokkaido pumpkin is edible, so you can leave the skin on. (This adds a unique caramelised pumpkin flavour that greatly improves the taste after roasting). Blend these ingredients directly in the pan, (or a suitable container) with a hand blender.To this add approximately 3/4 of the prepared stock
6. Add further amounts of stock until the consistency is glossy, but not too thick.
1. To serve: Place the soup into suitable serving dishes. Add a small spoonful (about 1 tsp) of the sour cream. Take a good quality pumpkin oil, and dress the soup directly. Add a few crunchy pumpkin seeds, then season to taste.
2. Now you are ready to eat.
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