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Pumpkin Soup

pumpkins

4 cucurbitacées (40cmx40cm) SOLD

Its October again – and the markets are full of orange Potiron.

They look beautiful. But apart from being good subjects to paint, what the heck do you do with them?

Well, seeing that the family has just polished off another whole batch of pumpkin soup, I thought I might share this recipe I came up with.

You will need:
A small pumpkin, called over here a ‘Potiron’
A head of garlic
A small dash of butter (optional)
1 can of coconut milk
Chicken stock
A pinch of cinnamon

Wash down the pumpkin, cut it in half and scoop out the seeds; do not peel the pumpkin – leaving the shell on is what gives the soup the lovey texture

Place the two halves of the pumpkin on a baking tray with the heads of garlic scattered around it. Leave the garlic in their skins also as this will help them roast better.

Next drizzle Olive oil over the lot, season a little with salt and pepper and cover with silver foil. Roast in the oven on a low heat (160) for an hour and half or until the pumpkin is completely soft.

When the pumpkin is ready break it into a soup pan with a little butter. Squeeze out the garlic which will now have turned into a kind of puree and discard the garlic shells.

Next, add the coconut milk, the chicken stock and a good pinch of cinnamon.

Blend the whole lot and voila! Add more water to get the soup to the consistency you prefer.Personally I tend to leave mine quite thick as it feels more satisfying like that. A dash of curry powder would probably also be nice with this.

Happy pumpkin roasting