OK, I know, another soup recipe. Really though, it’s all I’ve been in the mood for eating lately. This soup is like a pureed chicken dinner, especially when made with a meaty chicken stock. It has little in the way of spice, and in my opinion that’s just perfect, there is enough pumpkiny flavour to make spices moot. That said, if you want spicier version, try this one here. Or you could add any herbs or spices you like in with the garlic and onions.
I like this garnished with a little sour cream and chives or fresh parsley. And served with crusty bread of course. Or toast triangles. Buttered toast triangles are excellent in a pinch.
- 1 medium green pumpkin, cut into quarters and deseeded
- 2 tablespoons olive oil
- Salt and pepper
- 2 medium onions, chopped
- Pinch of sugar
- 8 cloves of garlic, smashed
- 1/2 cup white wine
- 4-6 cups chicken stock
- Heat oven to 200℃ (400℉).
- Lay the quarters of pumpkin on a baking sheet, drizzle with 1 tablespoon of oil and sprinkle with salt and pepper. Roast for about 40 minutes, until golden brown and very soft.
- When the pumpkin is finished, remove from the oven and allow to cool.
- Heat remaining oil in a large, heavy soup pot. Add onions and a pinch of sugar and cook until they start to caramelize. Add crushed garlic and cook for another 5 minutes or so, until garlic starts to turn golden. Deglaze the pot with win and cook down until almost evaporated.
- Add the flesh from the pumpkin, scraped from the skin. Stir everything well and then add enough chicken stock to cover. Bring to a boil, then reduce to a simmer and cook for another 20 minutes.
- Puree the soup with a hand blender until it has a silky consistency.
- Garnish with sour cream, yogurt and/or fresh herbs and serve.