{"id":5436,"date":"2017-06-20T14:53:00","date_gmt":"2017-06-20T03:53:00","guid":{"rendered":"https:\/\/elizabethpeddey.com.au\/?p=5436"},"modified":"2020-11-01T18:20:22","modified_gmt":"2020-11-01T07:20:22","slug":"roasted-pumpkin-soup-2","status":"publish","type":"post","link":"https:\/\/elizabethpeddey.com.au\/roasted-pumpkin-soup-2\/","title":{"rendered":"Roasted Pumpkin Soup"},"content":{"rendered":"

\"Elizabeth<\/span><\/a><\/p>\n

BEGINNER COURSE<\/p>\n

<\/a><\/p>\n

Substantial<\/span><\/p>\n

Roasted Pumpkin Soup<\/span><\/h1>\n

20 June 2017 <\/span><\/p>\n

PREP. TIME: 15<\/strong> MIN   –   <\/span>COOK TIME<\/strong>: 60 MIN   –   <\/span>SERVES:<\/strong> 4<\/span><\/p>\n

This recipe is ever so simple, flavoursome, nutritious and comforting on a wintery day or evening. It requires only a few ingredients and will be on the table in less than an hour.  Serve with some fresh bread or hot toast and butter.<\/p>\n

\"Recipe<\/span><\/p>\n

Pumpkins in Melbourne are available throughout the year but their true season is Autumn to Winter, when their is a greater variety available and they are inexpensive.<\/p>\n

Regular varieties such as Jap, Butternut or Queensland Blue pumpkins are all suitable to use to make a pumpkin soup.  Speak to the producer at your local farmers market or the fruiterer at your local store to learn of which they recommend.<\/p>\n

I find that roasting the pumpkin and leek first renders a lovely rich flavour, and it reduces the chopping and peeling time. You can even roast the pumpkin unpeeled and remove the skin just before blending it.<\/p>\n

If you cannot readily access leeks, replace them with brown or red onions.<\/p>\n

Ideally you need to use a blender, a food processor or the fine blade on a vegetable moulie to get the desired smooth consistency for this soup.<\/p>\n

ingredients<\/p>\n

1 – 1.5 kg Pumpkin – Jap, Butternut, Queensland Blue are all recommended<\/p>\n

2 Leeks or onions<\/p>\n

750 mls Water or chicken Stock<\/p>\n

Salt and freshly ground black pepper<\/p>\n

Creme Fraiche or Sour Cream<\/p>\n

Chives or Parsley<\/p>\n

equipment<\/p>\n

Chopping board; Cooks knife; Soup pot; Blender or food processor or Vegetable mouli.<\/p>\n

method<\/p>\n

Step 1.<\/p>\n

Preheat the oven to 220 C:<\/strong><\/p>\n

\u200b<\/strong><\/p>\n

Step 2.<\/p>\n

Prepare the Vegetables.<\/strong><\/p>\n

Roughly chop the pumpkin into relatively even size pieces.<\/p>\n

If using leeks –  cut off the green leaves down to the white part of the leeks – discard these upper leaves.<\/p>\n

Wash the leeks well – taking care to remove any grit from inside.<\/p>\n

If using onions, rinse well, leave the skin on and chop in half.<\/p>\n<\/p>\n

Step 3.<\/p>\n

Place a piece of baking paper on a baking tray.<\/strong><\/p>\n

Arrange the pumpkin, and the leeks or onion on the tray in a single layer.<\/p>\n

Sprinkle with salt.<\/p>\n

Bake for about 35 minutes.<\/p>\n

The vegetables are cooked when a knife goes into them without resistance.<\/p>\n

Remove the cooked vegetables from the oven.<\/p>\n<\/p>\n

Step 4.<\/p>\n

Peel the skin from the pumpkin.<\/strong><\/p>\n

Place the cooked pumpkin into the blender.<\/p>\n<\/p>\n

Step 5.<\/p>\n

Remove the outer leaves from the cooked leeks or the skin from the onions.<\/strong><\/p>\n

Place the leeks or onions without excess skin into the blender with the pumpkin.<\/p>\n

Add the water or chicken stock.<\/strong><\/p>\n

Allow any excess steam to escape through the top of the blender before processing.<\/p>\n

Blend on a high speed for about 1 minute.<\/p>\n<\/p>\n

Step 6.<\/p>\n

Check the seasoning.<\/strong><\/p>\n

<\/strong>Add more salt and pepper as required.<\/p>\n<\/p>\n

Step 7.<\/p>\n

To serve:<\/strong><\/p>\n

Gently reheat the soup.<\/p>\n

Ladle into warmed bowls.<\/p>\n

Add a spoonful of Creme Fraiche or Sour Cream and a sprinkle of chives.<\/p>\n

source<\/p>\n

Recipe by \u200b<\/em>Elizabeth Peddey<\/em><\/p>\n

More Recipes<\/p>\n