Roasted Pumpkin Soup


A few days ago as I was munching on almonds, I suddenly felt an atrocious pain and realized that I broke a tooth. One of my molar;-(..Of course, I had to have this fixed which was not making me too happy. Going to the dentist is not my favorite thing to do, getting this new crown was going to put a dent in my Thanksgiving shopping ( just kidding), and having this fixed so close to the famous feast was putting a dip into my mood.

You can only guess that after spending a few hours at the dentist yesterday, and a new crown in my mouth, I did not feel like eating a whole lot, in fact nothing. I fixed dinner for my family and just hang out with them with a cup of coffee in my hand. A few hours later however, after having taken a few advils, I was starving but could not see anything that would not hurt me. So I thought: ” Soup, Soup…” except that there were none in my fridge. No problem. I had a small pumpkin and decided this would be what I would have. This recipe is inspired by a wonderful friend and cook named Rodney who shared with me what he cooked recently. I followed some of his recommendations, and this is what I made.

Ingredients for 4-6 servings: 1 small pumpkin called the pie pumpkin, 1 purple onion, 1/3 cup of dark muscovado sugar, salt and pepper, 2 tbsp of olive oil, 3 cups of chicken or vegetable broth.

Peel and dice the pumpkin in 1 inch squares. Place the diced pumpkin in a large bowl, drizzle 2 tbsp of olive oil, 1/8 tsp of seal salt, 1/16 tsp of fresh ground pepper and mix well so that the pumpkin is well coated. Spread the pumpkin on a deep Flexipan that you would have placed on top of a perforated sheet. Spread the diced onions over the pumpkin, and sprinkle 1/3 cup of the Muscovado sugar on top of the pumpkin and onions. Cook in a warm oven for 15 minutes at 425. After the pumpkin has cooked, empty it all into a large bowl and with a mixer, pure the soup. Slowly add the hot broth as you puree the vegetables. You may eat the soup at this point ( I did and it tasted great) or you can empty the soup into a pot and cook it for another 15-20 minutes to infuse the broth and make the soup even more wonderful. Add more salt and pepper if needed ( i did not). To make the soup more creamier, you can also add a dollop of mascarpone cheese or Creme Fraiche. Et Voila!

Bon Appetit and Happy Cooking!!!

An Asian Twist on the Pumpkin Soup


With this cool weather, there is nothing better than eating soups. I tried to fix soup as often as I can. Since at my house, I am the only one eating it, I have soup for several days in a row;-) at least that’s an easy lunch!!! I love butternut squash soup and pumpkin soup. But being lactose intolerant, I cannot add any dairy product to make them creamier so i thought maybe I should add coconut milk. Different but good. You ought to try.

Ingredients: 2 1/2 lbs of pumpkin peeled and diced, 5 cup of water, 1/3 cup of soy sauce, 1 sweet yellow onion sliced and diced thinly, 1-2 inches of fresh ginger grated, 5 tbsp  of brown sugar, 1  1/2 cup of coconut milk, 1 tsp of powder ginger, salt and pepper to taste, dry coconut flakes for decoration, toasted sesame seed oil.

In a large pot, add 2 tbsp of toasted sesame seed oil. When the oil is getting hot, add the onions and saute. Then add the pumpkin and saute it. Lastly add the grated ginger and saute as well. Add the water and the soy sauce to the pot and bring to boil. When the soup has come to boil, reduce the temperature and add the ginger, and the salt and pepper. Stir well and cook for 30 minutes. With a mixer, puree the soup, then add sugar and cook for another 30 minutes at medium-low temperature. You may need to add salt and pepper if necessary. Before you serve the soup, add the coconut milk and stir. Serve in small bowls and sprinkle with dry coconut flake. You may also add chopped basil. Et voila!

Bon Appetit and Happy Cooking!!!

Pumpkin Soup au Naturel


With the fall coming in and the weather turning to cool, it is giving me envy of soups and veloute… Since I had made some little tartlets made with fresh pumpkin and had lots, lots of pumpkin left overs, I decided to fix a pumpkin soup. It is so easy to fix, and it warms your stomach and your heart in a flash!!!!

Ingredients: 8 cups of fresh pumpkin peeled and diced, 2 tbsp of olive oil, 1 large sweet yellow onion, 6 cups of chicken stock, salt and pepper to taste about 1/8 tsp of salt and 1/16 tsp of pepper.

In a large pot, add the olive oil and turn the heat up. When the oil is getting hot, add the diced onions and stir until they become translucent and soft. Add the diced pumpkin and stir to brown them. When the pumpkin is getting brown and caramelized, add the broth and stir. Cook for 30 minutes until the pumpkin is getting softer. With a handmixer, puree the soup and add salt and pepper if needed. Cook on low temperature for 30 minutes. Let cool at room temperature and place in fridge. When serving, add a few tablespoon of heavy cream  and eat!!! Yum!!!

Bon Appetit and Happy Cooking!!!