An easy way to peel pumpkin is to roast it. Wrap half of the pumpkin with a foil or baking paper, bake in a hot oven for 45 to 55 minutes, depending on the size of the pumpkin. When it is cooked, scoop the pumpkin out, discard the skin. From here you can cook the soup with flavour of your choice, or serve it up as a mashed pumpkin by adding some butter or bake pumpkin scones.
Pumpkin Soup Garnished with Ricotta Cheese and Herbs
Nothing more pleasing to have a bowl of hot soup on a cold day, we are heading to colder days, now is the time to take the big pot out to cook soups.
Roasted Pumpkin Soup
A half pumpkin about 1.8 kg
Olive oil
2 onions
1/2 teaspoon turmeric
1/2 teaspoon cumin
1-litre water, vegetable stock or meat stock.
salt to taste
To garnish: yoghurt or ricotta cheese with herbs
Method
Take the seeds out, clean it properly, drizzle and rub with the oil
Wrap the pumpkin with foil or baking paper, bake in a hot oven for 45-55 minutes
Cooked baked or roasted pumpkin
In the meantime organise the herbs and spices
Chop the onion, thinly put in a pot together with the spices, cook over
low heat until the onion softened and the spices began fragrantly
stirring the pumpkin and onion, spices, mix together
Hot and delicious pumpkin soup, garnished with baked gold kiwi fruit.
The tart from the fruit neutralises the sweetness of the pumpkin.
low heat until the onion softened and the spices began fragrantly
the onions are softened, together with the spices
scoop the cooked pumpkin and add into the onions
mixture
soft, roasted pumpkin with onion mixture, add in
a cup of water
Add in 1 litre of hot water, salt to taste and freshly
chopped coriander leaves and roots. cook bring to simmer
then cover, keep on cooking over low heat for 35-45 minutes
At the last two minutes of cooking taste, the seasoning then add in
a cap of brandy, stir it well
Soup is ready to serve
The tart from the fruit neutralises the sweetness of the pumpkin.
Pumpkin soup is delicious to serve with yoghurt, ricotta cheese or goat cheese. But now, it is a new taste, pumpkin soup served with baked gold kiwi fruit and freshly ground black pepper. Pumpkin is available everywhere now, in the market or supermarket, and the gold kiwi fruits are in season (I got them from Cole's). Give the recipe a go and "Happy Cooking".
Note: cooking kiwi fruit in the microwave
- give the fruit a slash or pierce and wrap in a piece of paper
- put in the microwave and cook for 33 seconds
- scoop the fruit then serve
Until Next Post
Thanks For Stopping By.
Susy
Hi Mum - kiwi and pumpkin! Wow. We must try that - it's almost cold enough here right now to have some pumpkin soup! Edwin put some fancy pumpkin soup from the supermarket in our trolley last night, but nothing beats homemade, every time.
ReplyDeleteIs there another way of cooking the kiwi not in the microwave (I try to avoid cooking in the microwave unless absolutely necessary!)
x
Yes, you can bake it in a hot conventional oven for a few minutes, may be about six minutes.
DeleteYou can have the soup garnished with roasted apple or peach if you wish.
xx