Difficulty: *
I went today to the market and with all this cold weather I crave a pumpkin soup, so yes, there is a lot of variates available this time of year, but luckily there is already portion pumpkin enough for about 4 portions.
So even if you choose a different variety of pumpkin the method is still the same. Think of this soup like a very good warm and spicy meal.
400 g of pumpkin
water
salt
sprig of thyme
two peels of orange
pinch of ground cinnamon
pinch of ground ground ginger
pinch of curry
cream
vanilla oil
Pre heat the oven at 160° C. Start by removing the seeds from the pumpkin, keep the seeds to make a stock and be a base for the soup. Peel off the pumpkin and add it to the stocks with the seeds.
Stock: Gather the seeds and skin of the pumpkin and add 1 litre of water, bring it to a boil for ten minutes. Or if you have chicken stock just add the skins to it and reheat to infuse flavours.
Cut in pieces the pumpkin and place it over a baking tray, sprinkle some of the thyme, and rub the orange peel around and season with salt and pepper. Bake it in the oven until you can put through a knife, this will take from 30 to 45 minutes.
Once is cooked, put the pumpkin in a blender and pour the stock to help to blend. Add a little bit of cream and the spices, taste to check the season and season if necessary.
I went today to the market and with all this cold weather I crave a pumpkin soup, so yes, there is a lot of variates available this time of year, but luckily there is already portion pumpkin enough for about 4 portions.
So even if you choose a different variety of pumpkin the method is still the same. Think of this soup like a very good warm and spicy meal.
400 g of pumpkin
water
salt
sprig of thyme
two peels of orange
pinch of ground cinnamon
pinch of ground ground ginger
pinch of curry
cream
vanilla oil
Pre heat the oven at 160° C. Start by removing the seeds from the pumpkin, keep the seeds to make a stock and be a base for the soup. Peel off the pumpkin and add it to the stocks with the seeds.
Stock: Gather the seeds and skin of the pumpkin and add 1 litre of water, bring it to a boil for ten minutes. Or if you have chicken stock just add the skins to it and reheat to infuse flavours.
Cut in pieces the pumpkin and place it over a baking tray, sprinkle some of the thyme, and rub the orange peel around and season with salt and pepper. Bake it in the oven until you can put through a knife, this will take from 30 to 45 minutes.
Once is cooked, put the pumpkin in a blender and pour the stock to help to blend. Add a little bit of cream and the spices, taste to check the season and season if necessary.
Serve it shot glasses for an amuse bouche, and finish it with vanilla oil.
The vanilla oil is going to help to bring the sweetness without making it
without making it too sweet.
This is a perfect option for a Christmas dinner, is inexpensive and really delicious, have fun doing this soup and playing around with spices, but the most important Enjoy!!
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