The Best Roast Pumpkin and Potato Soup
- Replies 2
I've made so many Pumpkin soups and found they were never 100 % what I wanted.
I recently visited a Cafe with my daughters for lunch and found the perfect Pumpkin soup. So I went home and remade it from what I tasted in the soup and what I could get out of the chef
And here is what I came up with and its so good if I do say so myself.
It's thick and very filling
Serves 4 to 6 and is even better the next day
Ingredients :
1.5 kg Kent Pumpkin, peeled and cut into chunks
2 medium red potatoes peeled and chopped
2 medium brown onions, peeled and sliced 3 garlic cloves , unpeeled
3 tbsp olive oil
1 tsp salt and black pepper
750mls to 1 Litre vegetable or chicken stock
200 mL thick cream (optional for extra thickness)
For the Topping:
100 g feta (soft and creamy style eg Danish )
1 tsp fresh chives, finely chopped
2 tsp sumac ( all optional except the chives, that is a must )
Method
1. Roast the Veggies
- Preheat the oven to 200°C fan-forced (220"C conventional).
2. Toss pumpkin; potatoes, and onion slices with olive oil, salt, and pepper on a large tray,
3. Add unpeeled garlic cloves to the tray.
Roast for 35-45 min, until pumpkin is soft and edges are brown.
Blend the Soup
1. Squeeze roasted garlic from skins into a blender or large pot
2. Add the roasted vegetables.
3. Pour in 750 mls of stock to start then use a blender stick to blend until smooth or blender
Add extra stock if you want a thinner soup. Stir in cream if using.
Ladle the thick soup into bowls.
Stir in around 30mls cream if using
Crumble feta on top, sprinkle chives and a sprinkle of sumac. ( these are optional but does take it to another level)
Serve with crusty bread.
Note.
I have always used butternut pumpkin for soups but using either Kent or Jap takes it too another level
I like pumpkin soup thick if you like it thinner just add more stock to make the consistency you want
I recently visited a Cafe with my daughters for lunch and found the perfect Pumpkin soup. So I went home and remade it from what I tasted in the soup and what I could get out of the chef
And here is what I came up with and its so good if I do say so myself.
It's thick and very filling
Serves 4 to 6 and is even better the next day
Ingredients :
1.5 kg Kent Pumpkin, peeled and cut into chunks
2 medium red potatoes peeled and chopped
2 medium brown onions, peeled and sliced 3 garlic cloves , unpeeled
3 tbsp olive oil
1 tsp salt and black pepper
750mls to 1 Litre vegetable or chicken stock
200 mL thick cream (optional for extra thickness)
For the Topping:
100 g feta (soft and creamy style eg Danish )
1 tsp fresh chives, finely chopped
2 tsp sumac ( all optional except the chives, that is a must )
Method
1. Roast the Veggies
- Preheat the oven to 200°C fan-forced (220"C conventional).
2. Toss pumpkin; potatoes, and onion slices with olive oil, salt, and pepper on a large tray,
3. Add unpeeled garlic cloves to the tray.
Roast for 35-45 min, until pumpkin is soft and edges are brown.
Blend the Soup
1. Squeeze roasted garlic from skins into a blender or large pot
2. Add the roasted vegetables.
3. Pour in 750 mls of stock to start then use a blender stick to blend until smooth or blender
Add extra stock if you want a thinner soup. Stir in cream if using.
Ladle the thick soup into bowls.
Stir in around 30mls cream if using
Crumble feta on top, sprinkle chives and a sprinkle of sumac. ( these are optional but does take it to another level)
Serve with crusty bread.
Note.
I have always used butternut pumpkin for soups but using either Kent or Jap takes it too another level
I like pumpkin soup thick if you like it thinner just add more stock to make the consistency you want
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