Apologies for yet another pumpkin recipe today, but to be truthful this is about the extent of the Chez Foti diet of the last few days as everyone except me has been sick with a nasty flu bug! This simple gentle soup has been the only thing anyone’s actually had an appetite for….good job we have lots of pumpkins!
Aside from illness, we seem to be eating some sort of squash or pumpkin soup every day for lunch these days. This particular soup is lovely and extremely simple to make. If you want to jazz up the flavour a little roast the pumpkin with half a chopped up chilli or some chilli flakes. I tend to make this in pretty big batches so I can store in the fridge for the next few days, or in the freezer for a later lazy day.
As per previous blogs, a word of warning on using pumpkins. Quite often when you buy the very big pumpkins in the UK for Halloween they can be very tasteless for cooking with, no matter how much roasting and flavouring you add they’ll never be great. If you do have a pumpkin to use try roasting a little of it before using, just to have a taste check. You always substitute Butternut squash as a more reliable tasty alternative.
To make enough for at least 2 family lunchtimes:
1 kg of pumpkin, skin removed and cut into roughly 2cm chunks
salt and pepper
1 large onion, peeled and diced
1 clove or garlic, finely sliced
500ml of chicken stock (or vegetable stock if you want a vegetarian soup)
2 heaped tbsp of creme fraiche
Begin by preheating the oven to 220°C/Gas Mark . Place the pumpkin on a baking sheet and combine with about a tbsp of olive oil, a little salt and a generous grinding of black pepper (and some chilli if using). Bake in the oven for about 20-25 minutes (turning the pumpkin about half way through) until soft and just starting to colour a little.
Meanwhile heat another tbsp of oil in a large high sided saucepan and add the onion and garlic. Cook for about 5 minutes until softened a little, stir regularly to avoid catching. Then add the roasted pumpkin, stir and cook for a further minute or two. Poor in the stock and bring to a gentle simmer. Simmer for a further 10 minutes, until the pumpkin is very soft.
Take off the heat and add the creme fraiche. Blend with a stick blender until smooth and creamy.