Roasted Pumpkin Soup with Crunchy Maple Croutons

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If I sit quietly and close my eyes, I can begin to see the changing colors of the leaves, hear the swirling in the air, smell the scents of apples and wood burning . . . all memories of Fall.  And on any given day in October, I can simply live all things Fall! Encouraging my senses to awaken and become more alert, I experience all of Fall’s offerings. All these images of Fall swirl together . . . like soup on the stove top.  So what better way to celebrate the pumpkin then turning it into a delicious bowl of soup.

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Roasted Pumpkin Soup


adapted from Veggie Num Num

1 small pumpkin, seeded and chopped into pieces

3 whole garlic cloves

1 red onion, peeled and cut into wedges

2 tsp ground cumin

2 tbsp olive oil

1 liter vegetable stock

2 tsp sambal manis

1/4 cup cream, dairy or non-dairy

Preheat oven 400F/200C

Toss the pumpkin, garlic and onions with the oil and cumin.

Roast in oven for 25 minutes.

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Remove from oven and transfer to large pot.  Squeeze garlic out of it’s skin.  Add the stock and sambal manis to pot.

Bring to gentle boil and allow to simmer for 2 minutes.  Remove from heat and puree with an immersion blender until smooth.

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Add the cream in under warm heat to prevent any curdling.

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Serve warm with Crunchy Maple Croutons on top.

Crunchy Maple Croutons

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Multi-Grain Baguette

2 tbsp maple syrup

2 tbsp olive oil

sprinkling of cayenne pepper, to taste

generous amount of coarse sea salt


Cube the bagette and toss with ingredients.

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Bake in a 350F/180C oven until crispy (about 10 minutes).

To swirling all the scents, sounds, tastes and feelings of Fall . . . one spoonful of pumpkin soup at a time!  Hugs, M.

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