Ingredients
- 1kg pumpkin or butternut cut into chunks (Ettrick Gardens, Oamaru Organics)
- 2 onions, peeled, cut into wedges (Ettrick Gardens, Rosedale)
- A head of garlic, whole (Ettrick Gardens, Rosedale)
- A thumb sized piece of ginger, peeled, cut along the length
- Several sprigs of rosemary
- 1L chicken or vegie stock
- 1T Chilli Mexican spice mix
Vendors
Tags
Vegetarian
Vegan
Preserves
Autumn
Soup
Roast Pumpkin Soup
Method
- Roast the pumpkin with the skin on, it comes off easily after cooking
- Roast the pumpkin, onion and garlic and in a moderate oven (170°C) for an hour
- When soft and sweet remove all the skins
- Add to the hot stock with the rosemary and bay and spice mix
- Bring to boil and simmer for half an hour
- Removing the rosemary and bay leaves, puree with your choice of gadget
- Return to the heat and adjust the seasoning to taste
- The soup may benefit from a capful of cider vinegar and/or a pinch of sugar as pumpkin can taste notoriously flat otherwise
- Cool, container and freeze
- To serve, thaw, reheat, and top with an extra sprinkle of spice mix and a generous grating of roasted hazelnut
Comments
Without a doubt the simplest means of preserving food in the modern kitchen is by way of freezing. Most soups, so long as they are adequately packaged, will last as long as 6 months in a deep freeze.
