Thursday, May 27, 2010

My best Pumpkin Soup

A good piece of pumpkin
4-5 cloves good garlic (preferably organic)
Extra virgin olive oil
1 good sized onion
1 carrot, chopped into medium bits
1 small potato, sliced
grated nutmeg
2-3 cups milk

1. Seed, skin and and chop pumpkin into medium sized pieces.
2. Place in a baking dish with garlic and rosemary, and dribble with olive oil. Move the pumpkin around so that all the pieces and garlic are covered in olive oil.
3. Bake in a medium to hot oven until just beginning to go brown on edges.
At the same time....
4. Heat 1 to 2 tablespoons of olive oil in a heavy cast iron pot which has a lid (stainless steel saucepan will suffice.)
5. Add onions and saute for at least 15 minutes until they are starting to caramelise.
6. Add carrots. Keep the heat very low and saute, covered for around 15 to 20 minutes.
7. Take lid off and add baked pumpkin (leave the garlic out), and sliced potato. Add around a cup of water and grated nutmeg and put the lid back on. Cook for at least another 20 minutes to a half hour until all the vegetables are well cooked.
8. Puree the soup with a stab blender. It doesn't need to be too smooth.
9. Add milk until you reach your desired consistency, add salt to taste and crumble in roasted garlic.
10. Heat through (don't boil), and serve with garlic croutons.

Some comments from friends would couldn't put up a post:
Don't use celery.
Try sweet potato in addition to other vegetables.
Replace milk with coconut milk and add five-spice.