cut a large piece of pumkin (1,5 pounds maybe ?) and 2-3 onions depending on size into chunks, add a few peeled but whole cloves of garlic - coat with olive oil and roast in a tray for half an hour or so, turning the pieces over and mixing them up halfway through cooking time, until the veggies are soft. some of the edges will charred/caramelized, that's good.
in the meantime, heat a litre or so chicken stock (homemade is best of course but cubes will do in a pinch, I'm not a food snob). add the veggies to the stock and whizz with a hand held mixer thing if you have one. or you could puree the veg with a food mill or processor I guess. add salt, pepper to taste. chopped parsley if you can be bothered. actually if you have cilantro on hand you could use fresh cilantro as a garnish and add some ground cumin to the soup for a more exotic variation...
Oh, can you post the recipe? That sounds delish. (I'm obsessed with soups these days.)
ReplyDeleteTessaj, not a recipe as such, but a guideline :
ReplyDeletecut a large piece of pumkin (1,5 pounds maybe ?) and 2-3 onions depending on size into chunks, add a few peeled but whole cloves of garlic - coat with olive oil and roast in a tray for half an hour or so, turning the pieces over and mixing them up halfway through cooking time, until the veggies are soft. some of the edges will charred/caramelized, that's good.
in the meantime, heat a litre or so chicken stock (homemade is best of course but cubes will do in a pinch, I'm not a food snob). add the veggies to the stock and whizz with a hand held mixer thing if you have one. or you could puree the veg with a food mill or processor I guess. add salt, pepper to taste. chopped parsley if you can be bothered. actually if you have cilantro on hand you could use fresh cilantro as a garnish and add some ground cumin to the soup for a more exotic variation...