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.
No comments:
Post a Comment