Quick Pumpkin Soup With Roasted Garlic

Published on by Iheartcooking

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!

sugar cookies national flag

 

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

Serves 4

 

 

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

salt

black pepper

pinch ground cumin

1/3 cup milk or cream (optional)

 

 

Roasted Garlic                                             

1 bulb garlic

sea salt

olive oil

 

  • 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.

 Pumpkin and potatoes

 

 

  • 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!

 Pumpkin Soup with Roasted Garlic

 

 

 

The recipe for Spicy Green Plantain Crisps is coming up next, so stay tuned!

 

 

 

 

 

 

 

 

Published on Soups

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Comment on this post

Tricia 10/17/2010 20:01


great recipe I'll be giving this a try :)


Iheartcooking 10/18/2010 22:02



Great! Let me know how it turns out!



SusieBee 09/27/2010 20:40


Looks beautiful! I can almost smell the soup cooking.