Roast Pumpkin And Onion Soup Food

ROASTED PUMPKIN SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.
• Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
• Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.
• To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves.

ROASTED PUMPKIN SOUP

Steps:

• Preheat 400°F Cut the pumpkins in half and scoop out the seeds, reserving them for the garnish.
• Brush pumpkins with olive oil and place, flesh down, on a parchment lined baking sheet.
• Roast in the oven for 45 minutes or until softened. Remove skins.
• Remove and turn oven heat to low. Wash the seeds well, and remove any extra flesh. Dry the seeds in the oven for 3 hours, then toss them with olive oil, cayenne pepper and salt. Toast in the oven at 250 F until golden. Set aside.
• In a saucepan, heat the olive oil, garlic, onion, and chili flakes over medium heat. Cook until softened. Add pumpkin flesh.
• Remove from the heat and pass through a food processor until smooth.
• Return to the pan, and stir in the chicken broth until desired consistency is reached.
• Add heavy cream to thicken and season with salt and pepper.
• Garnish with pumpkin seeds.

ROAST PUMPKIN

Steps:

• Place oil, chilli, chilli powder and garlic into a bowl and mix into a paste.
• Add the pumpkin to the bowl and mix until all the chunks are well coated.
• Spread the pumpkin out on a non-stick baking sheet (or just cover your tray with tin foil).
• Sprinkle over some salt and pepper and then bake in a preheated 200 C or 400 F oven for 60 minutes or until tender. The pumpkin may be cooked before the hour is up, but keeping it in the oven and turning occasionally will help it to become nice and crispy.

ROAST PUMPKIN AND ONION SOUP

Steps:

• Chop pumpkin into chunks and place on baking tray.
• Sprinkle Pumkin with olive oil and honey.
• Shred sage leaves and place on pumlin.
• Roast pumpkin until brown around edges.
• Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
• Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
• Add stock and salt and pepper.
• Simmer for forty minutes over a very low heat.
• Blend soup and pass through a sieve.