French Food Friday - Easy Roast Pumpkin Soup
I cannot believe the difference in temperature. It is as if one day it was summer, then someone pushed a button and Autumn magically arrived.Not that I am complaining as it has been one of the hottest summers ever in France and it is nice to have cool air wafting through the house again.
We have missed our orange vegetables and for some reason the first of the season always seem to taste better so I am in the mood to make some soup.
Easy Roast Pumpkin Soup
- 1.5kg butternut pumpkin (squash), halved and seeds removed
- 2 onions, halved
- 1 bulb garlic
- ¼ cup (60ml) extra virgin olive oil
- sea salt and cracked black pepper
- 1 litre chicken stock
- 2 cups (500ml) water
- single (pouring) cream, to serve (optional)
- Preheat oven to 200°C (400°F). Place the pumpkin, onion, cut-side up, and the garlic on a lightly greased large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with salt and pepper.
- Cook for 1 hour–1 hour 10 minutes or until onion is caramelised and pumpkin is soft. Set aside until cool enough to handle. Scoop out the flesh of the pumpkin into a large saucepan. Remove the onion and garlic from their skins and add to the pan.
- Add the stock and water, and, using a hand-held stick blender, blend the soup until smooth. Place the soup over high heat and bring to the boil to warm through. Sprinkle with pepper and drizzle with cream (if using) to serve. Serves 6.