This story begins with one year old pumpkin, that my grandma gave it to me – last year. It was a very big and heavy pumpkin, and until these days i didn’t know what to do with it. All i could think was a pumpkin pie, but i’m kinda sick and tired of the same pumpkin pie… so this year i have a plan! I think i’ll give it a try and bake a Banana Bread but with pumpkin, some Pumpkin cookies… and who knows what else. We’ll see!
Serves: 4 pers.
- Pumpkin – 1 kg – cut into small cubes, de-seeded
- Garlic – 5 cloves, but the more the merrier
- Dried Rosemary – 1 tsp.
- Vegetable stock – 500 – 700 ml – depends on how thick you want it to be
- Olive Oil
First of all, i had to fight pumpkin king, it was a terrible fight – needless to say i won! From that huge pumpkin i reserved 1 kg for my soup, since i’m the only one that likes pumpkin – more for me! The rest went into the refrigerator… will be continued!
I lined perchament paper on a tray and pre-heated the oven at 180C. I mixed the pumpkin with olive oil, garlic, salt, pepper and dried rosemary. Bake it for 45 minutes, or until cooked (it’s done when it’s all soft). Set aside and let it cool a bit.
In a blender put the soup and the pumpkin and blend it until all smooth and creamy. Season with more salt if needed.
When served you can garnish the soup with a swirl of cream and a handful of toasted pumpkin seeds.
Photo: Ionela Stoica