Pumpkin Soup recipe please??

[MyOwnWoman]

I have a cooking pumpkin I picked up at the nearby pumpkin farm when we got our jack-o-lanterns and have been looking for a good soup recipe. But haven't seen anything that inspires me. Anyone out there have a favorite?

Otherwise I'll end up doing what I did last year - roast the pumpkin for use in recipes, but because it was SO good all on it's own just ate it as is.

[Determinator]

MOW...that's what I ususally do is just eat the pumpkin on it's own...the secret ingredient however is to fry some sage leaves in hot olive oil or butter till they start to crisp, then drizzle that on the pumpkin....OMG!

[tawnyfrog]

I usually saute some fresh onion, garlic, ginger and chili until soft, add the diced pumpkin for a few minutes, then transfer to big pot and cover with water - simmer until pumpkin is cooked. Vitamise everything and add ground cumin, turmeric, chopped fresh coriander to taste - reheat and thin down with coconut milk. Works for me.

[slightlysuze]

Mmmm...I love pumpkin soup! here's what I do.....

Saute briefly some chopped onion, garlic, diced pumpkin and diced carrot. Then add water and some stock powder/tablet. Bring to the boil then simmer for 15-20 minutes. Liquidise with a little milk and serve with sunflower seeds and parsley sprinkled on the top.

The carrot brings out the lovely colour. If I want it as a main meal I liquidise a can of cannellini beans in it too. Yum!



Suze x

[The Londoner]

Hi MOW

got this from:
London's hottest dishes - Recipes| Restaurants | This is London - worth a look

ZAFFERANO (a restaurant here in London)

Roasted Pumpkin Soup

2kg pumpkin (or butternut squash), seeds removed, sliced into 2cm/1inthick slices
Extra virgin olive oil
Salt and freshly ground black pepper
Few sprigs fresh thyme
1 clove garlic
2 litres freshly made chicken or vegetable stock

For the sage butter:
Bunch fresh sage stalk removed (retain some to chop and deep fry)
pinch salt
1 tbsp lemon juice
300 g unsalted butter

For the parmesan croutons:
freshly grated parmesan in slices

Spread the pumpkin slices out on baking trays. Sprinkle with olive oil, salt, pepper and torn sprigs of thyme. Roast in the oven for about 30 minutes, then set aside. Blend the butter, lemon juice and two thirds of the sage leaves to a smooth puree. Add the roasted pumpkin and blend thoroughly. Add a little stock to achieve a smooth consistency. Strain the remaining stock into the purée and season to taste with salt and freshly ground black pepper. Keep the soup warm but do not allow to boil. For the parmesan croutons, sprinkle a thin layer of parmesan slices onto a non stick tray lined with silicon paper, bake in a hot oven till golden brown, cool down and snap in pieces as required. To serve, ladle the soup into warmed bowls. Sprinkle the crispy parmesan into each bowl of soup. Garnish with chopped sage and a few deep fried sage leaves.

the other pumpkinny recipes sound sooo good!
happy soupmaking!

Anna