When people think about pumpkin, there is a common misconception that anything it produces is either sweet or heavy, maybe even both! In fact, pumpkin in a great source of potassium, healthy carbohydrates, as well as Vitamin A. And it also manages to make this Mumbai winter a little yummier 🙂
I’ve seen Donna Hay make this on TV, and while her soup looks luscious, I have to be cautious about using that king of fat (in the form of outing cream) in my soups, also because as a matter of personal preference, I don’t like creamy soups. I much prefer the ones that are thick due to the natural characteristics of the ingredients, like pumpkin, potato, or carrots. Bearing this in mind, and being under severe time constraints, I made this of roast pumpkin soup, inspired in technique by Donna Hay’s, but much lighter, simpler, and requiring even lesser physical time in the kitchen! This is what makes it an amazing healthy weeknight dinner, with a salad or some quinoa patties. Even better for weekends, which seem to be too rushed to enjoy.
The soup can be thicker or thinner, depending on how much vegetable stock you choose to add. And for the sake of sheer prettiness, a teaspoon of fresh or sour cream on top never hurt anyone!
Makes 4 servings. Inspired by Donna Hay.
Ingredients:
- 750gm-1kg pumpkin, cut into big wedges (skin on)
- 1 small white onion, peeled and cut into 4 chunks
- 2-3 sprigs fresh thyme
- Fleur de sel and coarse pepper, to season
- 2 tbs olive oil
- 3-4 cups vegetable stock
- 1 tsp honey
- Cream, to serve (optional)
Method:
- Preheat the oven to 230*c.
- Line an ovenproof dish/tray with foil. Spread out the pumpkin wedges, onion and thyme. Drizzle with olive oil and sprinkle over the salt and pepper. Roast for 40-45 minutes, turning once halfway.
- Once the flesh seems soft to touch or charred, remove from the oven. Scoop the softened flesh and the onions into a processor, and process until smooth along with a cup of stock.
- When ready to serve, in a pot, bring the pumpkin mixture to boil, adding at least one to one and a half additional cups of stock. Check the seasoning.
- Serve warm with a dot of melty cream and honey on top.
Feedback:
- Adjust the cream and honey to taste, as the soup is quite savoury.
- Donna Hay’s richer version includes cooking the pumpkin puree with a cup of pouring cream and the stock before serving.
- You can try this soup with different pumpkin varieties available, as well as a combination of them.
