Sunday, June 17, 2012

Hands-free pumpkin soup

Do you shy away from buying whole pumpkins because it's such a struggle to cut them up? Well, this is the recipe for you. This is about as hands-free as soup making gets - the oven does all the hard work and all you have to do is a little light stirring and blending at the end. Plus, it looks incredibly cool. What's not to love about that?


Roast pumpkin, peanut and chipotle soup

1 large crown pumpkin, pierced in a couple of places with a sharp knife
3 onions, unpeeled
6 cloves garlic, unpeeled
2 chipotle peppers in adobo sauce (or a spoonful of harissa, to taste)
1/2 cup good quality peanut butter
water or vegetable stock
salt and pepper

Put the pumpkin on a large, solid baking tray and shove in the oven. Turn the oven to 150C. Leave the pumpkin for about 45 minutes, then put the onions and garlic on the same tray. Bake for another 45-60 minutes, until the onions are soft and the pumpkin is tender when prodded with a fork.
Let everything cool until you can touch it, then carefully peel the onions and garlic, discarding the skin and root ends. Put them into a large pot.
Cut a lid from the pumpkin, then scoop out and discard the seeds. Carefully scoop out the flesh, leaving a 1.5-centimetre shell. Add the flesh to the onions and garlic, then add the chipotles, peanut butter and a cupful of stock or water. Stir well and set over medium heat. When it starts to bubble, taste for seasoning. Add more stock or water to thin it down a little, then blitz with a stick blender.
If you're going to serve it in the pumpkin, return it to the heat until it's bubbling again, then gently ladle it back inside the pumpkin shell. Do not attempt to lift the shell from the roasting dish, just take it to the table in all its rustic glory. Serves 4-6.

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5 comments:

  1. I love pumpkin soup and this sounds amazing in the pumpkin pot it would be perfect for Halloween too...

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  2. What great ingredients! - and then there's the presentation - really great recipe. So glad to have found your blog and I'm excited to follow you.
    mary x

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  3. Brilliant idea and recipe! I really must try this - why hasnt this occurred to me before? Thanks for the inspiration. Becks xxx

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  4. Inspired and I bet it tastes yummy too! I love pumpkin soup.

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  5. Gorgeous, gorgeous! love it.
    Lucy, Crumbs

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Hello - thanks for stopping by. If this was real life I'd make you a cup of tea and open the biscuit tin, but in lieu of those things, let's have a chat anyway...

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