Yesterday was a great pumpkin cooking adventure with my good friend Jae. Since my husband is no fan of pumpkin foods (and I obviously am), I am so happy to have other people to share this joy with. In addition to the soup we made for dinner, there was no question in my mind - we had to make pumpkin spice syrup! It is super easy, and so delicious in lattes, steamers (warm milk) or on pancakes for breakfast. I have used this recipe many times, and just love it.
But if you are looking for a perfect fall dinner suggestion, here it is:
ROASTED PUMPKIN SOUP
1,5 kg raw pumpkin
4 cloves of garlic
1 Tbsp oil/butter
1 large onion, finely chopped
1/2 tsp ground nutmeg
1 tsp ground cumin
1 liter vegetable or chicken stock
salt and pepper
sour cream, cream or creme fraiche - for serving
roasted pumpkin seeds, for garnish
1. Roast the pumpkin and the garlic.
You need about 1 kg of actual pumpkin "meat", so a small pumpkin of 1,5 kg should be enough. Cut the pumpkin in half to remove the seeds and the stringy parts. Cut in wedges and place it on a baking tray. Roast for about 30 minutes on 200 C or until tender, but take the garlic out after 20 minutes so it doesnt burn.
2. When the pumpkin is soft and fully cooked, remove the skin (it will peel off really easily) and puree with a blender until smooth.
3. While the pumpkin is in the oven, chop the onion and cook on medium heat until brown and soft. Add all the spices, pumpkin and the stock and let it all simmer for 30 minutes. Add the roasted garlic in the end.
4. Optional: Roast your pumpkin seeds as well. Rinse and dry them, sprinkle with salt (and pepper), and roast on 200 C for 15-30 minutes, and you have the perfect snack and garnish for your soup!
5. Puree the soup with an immersion blender. If you only have a standing blender you will have to wait till the soup cools a bit before you do this.
6. Serve hot with a dollop of cream or sour cream, roasted pumpkin seeds and some fresh rolls on the side.
We found the recipe on Exclusively Food.