Weather is getting cold and the day is getting shorter. What is it that makes the fall such a beautiful season? Is it the cooler air or the shades of red, yellow, orange and pink coloring the world around you just come to life? And the pumpkins!! Who can miss that? With so many pumpkins all around me I just have to cook something with it. In the cold weather what can be better than a bowl of sweet hearty soup. The different with this soup is that I roasted the pumpkin first. Roasting the pumpkin for the soup encourages the natural sugars to caramelize and enriches its flavor creating a more complex soup.
1 ½ pound of pumpkin – remove skin, seeds and cut into chunks
2 cloves garlic - whole
1 small onion – peels and cut into chunks
4 cups chicken stocks
Salt and pepper to taste
Pumpkin seeds or pine nuts
Some fresh cream
1. Line a baking pan with some foil. Place the pumpkin chunks, garlic and onion into the pan. Sprinkle some salt and pepper and drizzle it with some olive oil.
2. Bake in a pre-heated 350 degree F oven until soft and lightly brown. Put everything in the blender, add in one cup of chicken stock and blend it until smooth and creamy.
3. Pour everything into a heavy saucepan, add in the rest of the chicken stock and bring it up to a boil. Let it simmer for 5 minute. Taste for seasoning and adjust it to your liking.
4. Serve warm with some croutons, pine nuts, chives and drizzle on some heavy cream.
Note: You can make this soup into vegetarian. Just replace the chicken stock with vegetable stock.