For cold and rainy fall days, try this delicious calorie-bomb of a soup!
2 kg chopped pumpkin chunks which is about one and a half de-seeded small pumpkins (If it’s the small potimarron you can leave the skin on! Yes! It adds beaucoup de flavor.)
20-30 cl heavy cream
Handful of Chopped Shallots, Garlic, Fresh Ginger
Lots of EVOO
Add several gernerous sprinklings of Fleur de Sel (I’m using Sel de Guerande) on the unroasted pumpkin chunks in a large baking pan.
Roast pumpkin chunks at 175C or 350F for 20 minutes, stir, add chopped ginger, shallots, garlic, roast another 20 minutes, roast again if needed for several more minutes until pumpkin pieces are soft.
Blend roasted goodies in blender, adding optional flax flakes for your Omegas!
Pour in half the cream, adding a bit of water to dilute if you don’t like your spoon to be able to stand up in your soup.
Transfer to a pot and cook a few minutes on medium heat, stirring to make sure it doesn’t burn to the bottom.
Add EVOO if needed.
I also added basil leaves for garnish and a bit of creamy vinaigrette sauce to make it look fancy.