Some call it squash (or rather, winter squash, if you must), some call it pumpkin.
But i like calling it pumpkin.
Because everyone knows what is pumpkin but not squash — makes my life easier! –
The recipe i followed didn’t state that i should roast the pumpkin.
But i did.
In my opinion, anything that you wanna turn into soup tastes much better if you roast/grill it beforehand. I have not tried not roasting it so i really can’t tell you if roasting does make a difference or not.
But if you do, do let me know!
If it tastes almost the same, i’ll skip roasting the next time. Save electricity, effort and time!
Verdict : i’ll cook this again definitely! But umm.. find it hard to eat it with bread though. It’s sweet, naturally! If i am home alone in the afternoons, i’ll make pots of this and freeze it. Nutritious healthy wholesome lunch!
Serves 6-8 if not 10! (very filling!)
900g Australia/ NZ pumpkin
1 tbsp olive oil
1 onion, peeled and finely chopped
3 cupes chicken/vegetable stock
1/2 cup cream
salt and pepper
2 tbsp toasted, sliced almond, to garnish
2 tbsp cream, to garnish
1. Preheat the oven to 200c. Cut the pumpkin into slices and remove the seeds. Place the slices in a lightly oiled roasting pan and roast in the preheated oven for 30-40 minutes until tender and brown.
2. Heat the remaining oil in a large pan over medium heat and cook the onion gently for 2-3 mins till softened.
3. Remove the pumpkin from oven. Remove and discard the rind then add the cooked pulp into the pan.
4. Pour in the stock, bring to a boil, then simmer over gentle heat for 10-15 mins until onions are soft.
5. Remove from heat and process the soup in a blender until smooth. Return it to the clean pan, then reheat. Add cream. Taste and season if necessary.
6. Serve immediately. Garnish with almonds.
* suitable for freezing. Excellent as party food – can prepare in advance!
i LOVE huge scallops!
But then, who doesn’t??????????!?!?!?!?! :P
Puurrrrrrrrrrrrfecctttttt for my Aglio Olio with Prawns!