Roasted pumpkin and garlic soup

Now that the cooler weather is here, we can have soup again, rich, thick, hearty soup! I make do many different types of pumpkin soup but this one is my first for the year and possibly the last after the reaction my son had to it. Don’t get me wrong, he LOVED it but his behaviour this morning was not so nice and I believe it is from the pumpkin….it has happened before after pumpkin soup but I wasn’t 100% certain it was the soup last time…I guess now I know for sure 😦

There is a lot of garlic in this but roasting it really mellows that garlic flavour and you hardly notice that it’s there. If you’re not so intolerant to salicylates, you could spice it up with a couple of teaspoons of curry powder or some fresh herbs like rosemary and if you can tolerate dairy, a cup of cream stirred through just before blending is also delicious. Unfortunately I can’t add any of these delights when cooking for my middle son so I stir through a little cream when serving, for those who can tolerate dairy (we use all lactose free dairy in this house).

 

1 large butternut pumpkin, peeled and roughly chopped

20 cloves of garlic, whole with the skin left on

1 tsp of salt

oil

1 leek

2 large shallots, sliced

1 litres of chicken stock

Chopped chives to garnish

 

Preheat the oven to 200° Celsius. Place the prepared pumpkin and garlic cloves on a baking tray and pour over enough oil to coat. Sprinkle over the salt and toss well. Bake for about 30 minutes or until the pumpkin is very tender and slightly caramelized. Once cooked, remove the garlic to a board to cool slightly. Once cool enough o touch, squeeze the garlic out of the skin (I hold the pointy end of the clove against the chopping board with a fingernail and use a bread and butter knife to gently push the garlic flesh from the pointy end to the flat end)   In a large saucepan, heat a little extra oil and sautee the leek and shallot. Add the cooked pumpkin,  garlic flesh and stock. Bring to the boil and simmer for about 10 minutes. Remove from heat and blend well. Season to taste with salt (and pepper if tolerated).

Garnished with a little cream for those who tolerate dairy

The soup in its true form

 

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