Leaves are falling down, Halloween is around the corner -- it’s terrifyingly terrific pumpkin time! This soup is great for kids, satisfying, nutritious and very delicious.
Don’t let this big veggie scare you off, if you have never cooked/cut up a pumpkin before. I have found a great instruction video so, get your kitchen gear ready and go for it! I promise, you will love the outcome and so will the family.
- Pumpkin - medium size, peeled and diced
- Carrot - 1 large, peeled and roughly chopped
- Potato - 1 large, peeled and roughly chopped
- Vegetable Stock - 2L / 8 cups
- White Onion - 1 large, peeled and finely chopped
- Garlic Cloves - 3, peeled and finely chopped
- Star Anise - 1
- Ground Cumin - 1 teaspoon
- Ground Nutmeg - 1/4 teaspoon
- Ground Allspice - 1/4 teaspoon
- Ground Ginger - 1/4 teaspoon
- Salt - 2 teaspoons
- Black pepper - 1/4 teaspoon
- Olive Oil - to drizzle
- Creme Fraiche (half fat) -
- Crusty Farm Bread -
If you need some advise on how to cut a pumpkin please, click here . You might want to turn off the sound....
Preheat the oven to 400°F/ 200°C. Place the pumpkin chunks in to a baking tray and drizzle with olive oil. Roast for approx. 30 minutes, turning as needed.
In the meantime finely chop the onion, mince the garlic, dice the carrot and potato, and get the vegetable stock ready.
Heat the butter in your stockpot over medium heat, sauté the onion and when they are about done, add the garlic. Once translucent, add the diced carrot and potato. Sprinkle the cumin, nutmeg, allspice, ginger, salt and pepper on top and simmer for 5 minutes.
Add the pumpkin chunks, vegetable stock, star anise and cover. Simmer for 25 minutes, stirring occasionally. Turn off the heat and let the soup cool down for a few minutes. Take out the star anise. Purée the ingredients with a hand blender in the stockpot or puree in batches in your blender.
Return the soup to a clean pan and season to taste.
When ready to serve, bring back to a simmer. Fill your piping bag with creme fraiche to garnish the soup with a fun image or elegant swirl. Ladle the soup in to bowls, garnish and serve with a piece of crusty farm bread.
Bon Appetite ;-)