roasted pumpkin soup
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roasted pumpkin soup

The smaller the pumpkin you use for this soup the sweeter the results will be - you can also substitute any kind of squash or sweet potato as well if you prefer. This soup is a great fall treat - and is perfect if you're a little under the weather...hot, creamy, a tiny bit spicy - yum!

ingredients:

  2 pounds peeled pumpkin, chopped roughly
  1 whole head garlic
  1/8 cup olive oil
  kosher salt and fresh cracked black pepper
  3 ½ cups chicken stock
  1/8 cup table cream
  2 tablespoons fresh lemon juice
  1 teaspoon cumin
  1 teaspoon turmeric
  ½ teaspoon paprika
  salt and pepper to taste
 

directions:

1. Preheat oven to 375 F. Slice top of garlic off and discard; place garlic on 6" square piece of aluminum foil and drizzle about 1-2 teaspoons of the olive oil on top. Wrap up in foil and set aside.

2. Cover a baking sheet with more aluminum foil and arrange pumpkin pieces in one layer. Pour the remainder of the oil over, sprinkle with salt and pepper and toss to coat.

3. Roast pumpkin in oven along with foil-wrapped garlic for about 35 - 45 minutes or until they are starting to brown and fork tender. Garlic is done when you press the package and it is soft, or when you smell roasted garlic permeating your kitchen (yum!).

4. Leave pumpkin and garlic to cool until you can handle them. Process both in batches, along with chicken stock in a blender or food processor and transfer to large stock pot. Heat over medium heat until simmering and whisk in cream, lemon juice, spices and salt and pepper to taste.

after-thoughts:

Be sure to serve with chopped flat leaf parsley, goat's cheese and lots of fresh bread to sop up this delicious soup.

recipe origin: A conglomeration of about 5 different recipes - resulting in a Domestic Goddess original!