Pumpkin Garlic Soup Food

PUMPKIN SOUP - CLASSIC AND EASY

Steps:

• Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
• Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.
• Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
• Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
• Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

PUMPKIN GARLIC SOUP

Steps:

• Melt Butter in pot and cook garlic.
• Pour in Pumpkin.
• Stir in Chicken Stock until smooth. Add dried mustard and Worcestershire Sauce if desired.
• Cook for approximately 20 minutes.
• Add White Wine.
• Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through. Season to taste.

PUMPKIN SOUP

Steps:

• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or blender.
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

ROASTED PUMPKIN SOUP WITH ROASTED GARLIC

Steps:

• Cut the pumpkin into wedges and then into about 3cm cubes.
• Toss in olive oil, salt and pepper in a roasting tin.
• Cut the top off a head of garlic and drizzle a little oil over the cloves.
• Wrap the garlic in tin foil and add to the pumpkin.
• Roast at 200C for 30 minutes or until the pumpkin is soft.
• Meanwhile, coarsely chop the onion, celery and carrot and fry until the onion is translucent.
• Add the ground cumin and fry briefly.
• Add the water, Worcestershire sauce (a couple of shakes of the bottle), salt, pepper and chili (if you like a bit of heat in your soup).
• Bring to the boil and then reduce to simmer for 15 minutes.
• Remove the skin from the cooked pumpkin.
• Squeeze out the roasted garlic and add to the soup along with the pumpkin. You may need to add some water at this stage to just cover the vegetables.
• Simmer for another 5 minutes.
• Blend with a stick blender and adjust the seasoning to taste.
• You may also need to add yet more water if the soup is too thick. I like my soup really thick. My kids used to eat this by spreading it on their bread instead of dipping the bread in the soup!

ROASTED PUMPKIN SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
• Bake in preheated oven 40 minutes, until soft but not blackened.
• In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
• Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.