I was raised with the idea that his majesty soup is one of the essentials of the dinner table. Naturally, I had tasted a huge amount of different soups, but this one, I have to tell you, is absolute goodness! The trick for the rich taste and silky texture is in roasting our lovely veggies. So, are you ready for the feast?
We would need:
- 1 kg of pumpkin or butternut squash
- Some olive oil
- 1 large onion
- 3 cloves of garlic
- 2 carrots
- 1 stick of celery
- 1 litre of hot vegetable stock
- Seasoning (chilli pepper flakes, coriander, cumin)
- Some dried rosemary (optional)
- Start with pre-heating the oven to 170°C.
- Peel, de-seed and chop pumpkin into wedges and place them on the baking tray. Drizzle over a little olive oil and add some salt and pepper to your liking. I also like to add some rosemary.
- Roast the pumpkin for about 1 hour, until soft and a bit caramelised on the edges.
- Chop the onion, garlic, carrots and celery. Use a large saucepan to heat some olive oil and start adding the veggies. Stir occasionally, until it starts to soft and turn golden. Usually, it should take around 10-15 minutes to cook.
- Once the pumpkin is ready, add it to the pan as well as the hot stock and season it to your liking (adding some chilli pepper flakes, coriander and some cumin), blend the mixture well with a stick blender. At this point, you can also add more hot water if you prefer thinner consistency of the soup.
- Our pumpkin&carrot soup is already great, but you can add some last touches to make it even greater! If you prefer more mild and sweet taste you can also add some coconut milk or double cream to your soup, depends on what do you have in your fridge.
- Add your favourite toppings and serve immediately!
For gourmet presentation you can toss some goat cheese and croutons over your soup.
Alternatively, you can add some roasted pumpkin or sunflower seeds, and decorate it with fresh herbs. I simply used some sour cream, bits of spring onion and white&black sesame seeds.