Apart from sharing my favourite dessert recipes, I often like to keep some of my favourite savoury recipes in this space as well. In this post, I will be sharing one of my favourite hearty pumpkin soup.
Some facts I found about pumpkin soups
Did you know that pumpkin soup, also called joumou, originates from Haiti back in the 1800s when they were served as a symbol of freedom? It is actually a tradition that the Haitians drink pumpkin soup as a celebration every January.
What does pumpkin soup taste like?
Well, pumpkin on its own fresh self is not much to think of, but... if you roast them, this is when the flavour starts to intensify and sweetens.
With the combination of other aromatic vegetables and blend them well to a smooth consistency with some cream, then seasoned, this soup is hearty, sweet and robust in flavours.
What pumpkin should you use for the soup?
Well, you can pretty much use any type of pumpkins. The best ones are the harder varieties such as butternut, kent or buttercup squash. Pumpkins that are softer in flesh tends to absorb too much water and can make the soup a little watery. For pumpkin soups, I like mine to be smooth and has some viscocity.
RECIPE
SERVES: 4
INGREDIENTS | QUANTITY |
Butternut Pumpkin | 300 g |
Leek | 1 small |
Garlic | 1 Clove + extra for sourdough bread |
Brown Onion | 1/2 Onion skin removed |
White Potatoes, washed and cut to cubes | 1 medium |
Thickened Cream | 120 ml |
Vegetable Stock | 500 ml |
Nutmeg | 1/4 Teaspoon |
Chilli Powder | 1/4 Teaspoon |
Cumin | 1/4 Teaspoon |
Salt | Qs. |
Black Pepper | Qs. |
Sour Dough Bread | 4 slices |
METHOD
Cut the Pumpkin to Cubes. Slice the Leek to rings. Add the pumpkin, onion, leek and garlic in a baking pan rubbed in with some oil.
Bake in the oven until all the ingredients are well toasted and the pumpkin are soft.
Meanwhile, oil a deep pot, then add in the cubed potatos and cook until tender. Add in the vegetable stock, the soft roasted pumpkin, roasted garlic with skin removed, onion and roasted leeks.
Emulsify with a stick blender until smooth. Bring the pumpkin soup to a boil, add in the thickened cream. You should have a thick and smooth consistency.
Season with salt, nutmeg, chilli powder, black pepper and cumin.
Rub each slice of sourdough bread with some butter and toast lightly in the oven.
Serve hot pumpkin soup with a slice of sourdough.
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