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Pumpkin Soup
Recipe by Miguel Maestre
- Steps
- Ingredients
Steps
- First, cut the pumpkin in half horizontally and remove the seeds. Score the pumpkin flesh using a small sharp knife and season with salt and pepper. Rub the pumpkin flesh with the cut garlic halves, then lay the rosemary, thyme, oregano sprigs and garlic pieces in the centre of each half. Drizzle both pumpkin halves with a little olive oil.
- Put the pumpkin halves in large roasting trays and roast for 1-1½ hours, or until tender. (The exact cooking time will vary based on differences in oven temperature and the variety, shape, density and thickness of the pumpkin). The pumpkin is ready when you can effortlessly slip a knife into the thickest part of the flesh.
- Remove from the oven and allow to cool. Once cooled, remove the rosemary and garlic from the pumpkin and reserve the garlic. Scoop out the pumpkin flesh and set aside.
- Heat the olive oil in a large saucepan. Add the onion and leek, and stir frequently for 5-6 minutes until translucent - but not browned.
- Scoop out 2-3 cloves of the reserved roasted garlic and add to the pan along with a touch of seasoning and pinch of grated nutmeg. Continue to sauté for a further 1-2 minutes. Add the pumpkin flesh to the pan along with the grated parmesan and stir together.
- Pour in the stock, bring to the boil then reduce the heat and simmer for 10-12 minutes. Stir in the double cream and heat for a further minute.
- In several batches, ladle the soup into a blender and blend until smooth. Add the butter and blitz again until you get a bright shiny, smooth orange texture. Pour the soup into a clean pan to reheat.
- For the garnish use roasted baby beets or other roasted veggies.
