Recipe Description
When thoughts of pumpkins come to mind, it’s usually in the context of Halloween and the iconic Jack-o’-lanterns. But have you ever wondered if those pumpkins can be eaten? The answer is a simple “yes.” However, the more crucial question is whether you should eat a pumpkin that has been exposed to insects, bacteria, wax, and smoke due to its use as a decorative piece. In most cases, it’s advisable to use a fresh pumpkin for culinary purposes, such as making a delicious roasted pumpkin soup.
You can opt for imported pumpkins like Japanese kabocha squash or winter squashes, but I find that our local pumpkin is especially well-suited for making pumpkin soup. It boasts a sweet, nutty flavour and a creamy pulp that enhances the soup’s overall taste and texture. While the pumpkin skin is technically edible, it may not mash properly with an immersion blender. To ensure a smooth consistency, it’s best to peel the pumpkin before roasting. Although some prefer to roast the pumpkin first and then scrape out the pulp for the soup, this method can be a bit messy, as the skin might break apart and get into the pulp.
One crucial step in building flavour for your pumpkin soup is sautéing the onions in butter at the beginning. Even though the butter is melted and in liquid form, it plays a vital role in emulsifying the broth with the pumpkin pulp when they are blended. The primary flavouring agent in your pumpkin soup is the chicken broth. You can choose to make your own from bones and trimmings or opt for the convenience of store-bought options available in cartons at the supermarket or vacuum packs in the frozen section.
The consistency of the pumpkin pulp can vary depending on the type of pumpkin you use. This variation will determine how much milk is required to achieve the desired thickness. To impart a silky richness that milk alone cannot provide, I’ve added a touch of cream.
When you’re ready to serve your pumpkin soup, a final drizzle of cream not only enhances the flavour but also provides a visual cue of the luscious mouthfeel you can expect. Additionally, don’t forget the drizzle of extra virgin olive oil, which imparts a burst of fruity freshness. Though optional, the garnish of roasted pumpkin seeds is a wonderful addition to your pumpkin soup. They add a delightful crunch that complements the creamy soup perfectly.
Recipe Ingredient
- Ingredients
- 1kg pumpkin, peeled and seeds and strings removed
- 1 bulb garlic, unpeeled split into two halves
- 2 tbsp extra virgin olive oil
- 1 tsp salt to taste
- 1 tsp black pepper to taste
- 5g fresh thyme
- 125g unsalted butter
- 1 yellow onion, finely diced
- 1 litre chicken broth
- 1-2 cups whole milk
- 1 cup thick cream
- Garnish
- 1⁄2 cup thick cream
- a drizzle of extra virgin olive oil
- 1⁄2 cup pumpkin seeds
- fresh ground pepper
Instructions
- Roast pumpkin seeds in a preheated 150°C oven for 15 minutes until crispy and lightly browned. Set aside to cool completely.
- Peel the pumpkin and remove the seeds and strings. Cut the pumpkin into chunks and spread into a roasting pan with garlic. Drizzle with olive oil and season with salt and pepper.
- Strip thyme leaves from the stems and sprinkles all over the pumpkin and garlic, then scatter thyme stems over the top. Roast in a preheated 250°C oven for 30 minutes, flipping every 10 minutes until soft and evenly caramelised.
- In the meantime, melt the butter over medium heat in a heavy pot, then add the onions to sauté until wilted before they start to brown. Deglaze the pot with chicken broth and bring to a boil and simmer for about 30 minutes until the onion disintegrates.
- When roasting is done, discard thyme stems and garlic husks. Add the roasted pumpkin and garlic pulp to the broth and bring to a boil, then reduce to a simmer.
- With an immersion blender, mash the pumpkin in the soup until smooth and creamy. Add milk a little at a time until the soup reaches the pouring consistency.
- Bring to a boil, then adjust the seasoning to taste and thicken with cream. Ladle out the soup into serving bowls or soup plates, then garnish with a drizzle of thick cream and extra virgin olive oil, a sprinkle of roasted pumpkin seeds and fresh ground black pepper.
- Serve immediately with a crusty baguette and a slab of fresh butter.
