Today is the 24th September- a public holiday in my beautiful island, as Trinidad officially became a republic in 1976. As a young nation we have many bridges yet to cross but with the fire and passion of our citizens I am confident we will succeed! Happy Republic Day!
Okay- I'm stepping off my patriotic soapbox and putting on my apron:) Before I head to the good part (the recipe) I really must apologise for not posting much this week! I promise I'll make it up:) I'm making an easy tasty healthy dish today: Pumpkin Soup with Roasted Garlic with a side of Spicy Green Plantain Crisps. I usually make this dish on a rainy day to warm me up and cheer me up! I love the colour:) The pumpkin soup is pureed, so it's smooth and the roasted garlic gives a wonderful earthy flavor.
Pumpkin Soup With Roasted Garlic
3 cups fresh pumpkin, peeled and chopped into 1 inch cubes
2 medium potatoes, peeled and chopped into 1 inch cubes
2 cups chicken stock
1 small onion, diced
2 cloves garlic, crushed to a paste
2 tsp olive oil
1 tbsp chopped chives
1 cup water
pinch ground cumin
1/3 cup milk or cream (optional)
1 bulb garlic
- Put oil in a large pot over medium heat, saute onions for about 1 minute then add crushed garlic. Cook for about 30 seconds more.
- Add potato and pumpkin.
- Add water and stock to pot. Liquid should cover vegetables. Add 1 tsp salt.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender (about 12-15 min)
- Place garlic bulb in a square (8 x 8) of aluminium foil.
- Drizzle garlic generously with olive oil and sprinkle with sea salt.
- Close foil by gathering the 4 corners and folding together at top to make a packet.
- Place on a baking tray and bake in oven preheated to 350 degrees for about 15 minutes.
- When vegetables are cooked, remove from heat and carefully transfer vegetables with some of the cooking liquid to a blender.
- Squeeze cooled roasted garlic into blender/food processor.
- Blend mixture until very smooth.
- Put blended mixture back into pot with rest of the cooking liquid and stir to combine.
- Place over low heat, do not boil. Taste for salt, adding more if necessary. Add black pepper and cumin.
- Stir in milk or cream if using. Immediately remove from heat.
- Serve and enjoy!
The recipe for Spicy Green Plantain Crisps is coming up next, so stay tuned!