"In Season", is our theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking from Donna Hay's recipes.
In my corner of the world, most of our local produce are available all-year round! We do not have the four seasons in Malaysia, being a sunny tropical country with warm humid climate, our produce of veggies and fruits are abundant, we can easily buy our veggies and fruits anytime of the year! Hence, we do not freeze our fruits and veggies. Except for some varieties of fruits like durian, and mangosteen, just to name a couple, which are seasonal, most of our other fruits can be found throughout the year.
For this week's theme, In Season, I have chosen pumpkin, which is available the whole year round, yes, we are very lucky indeed! But in some countries where it is fall season right now, pumpkins are one of the most common winter squash that are in season.
Creamy pumpkin soup.
I love eating pumpkin. Especially in stir-fried dishes and another way of enjoying it, roasted with some spices, which I've learnt when I was cooking from Yotam Ottolenghi's recipes. I really like eating a bowl of warm pumpkin soup, but have never made it at home before, would usually have it when eating out. In fact, so far I've made creamy soup like this only once, which was years ago, and it was a mixture of some veggies and potatoes.
This recipe uses a whole pumpkin, cut into half, remove the seeds, drizzle with some olive oil and salt. Another ingredient is onions! Recipe calls for 1 onion, which I have used about 3 medium-sized ones. Do not remove the skin, place them alongside the pumpkin and roast them together in the same roasting tray about 50-60 minutes until the pumpkins and onions are soft and tender.
Scoop out the pumpkin into a blender. Scoop the onion flesh away,which is very soft, from the outer skin and place it in the blender together with the pumpkin. Add about 1 cup of chicken stock and blend until smooth. You may need to do two batches. Place the pureed mixture into a saucepan, add remaining stock, cream, honey, and place over medium heat until heated through. Serve with sour cream, which I have replaced with homemade yoghurt.
This is a bowl of delicious Roasted Pumpkin Soup. The soup is so "pumpkin-ny-sweet and onion-ny-sweet". I have actually forgotten to add in the honey, but I think it does not really need it, as it is already veggie-sweet from both the pumpkin and the onions. My kids love this soup. The recipe makes quite a lot, it says serves 4, but this could easily feed 8! We have some leftovers, and they were asking for it the next day. Simply rewarm the soup, add a couple of tablespoons of hot water as it has thicken a little, and it is just as good!
Roasted Pumpkin Soup
(adapted from the home channel, Donna Hay)
1 x 2kg whole butternut pumpkin
olive oil, for drizzling
3-1/2 cups (875) chicken stock
1 cup (250 ml) single (pouring) cream
1 tablespoon honey
sour cream, to serve
- Preheat oven to 220C (425F). Cut the pumpkin in half lengthways and scoop out the seeds. Place the pumpkin, cut-side up, and onion on a baking tray.
- Drizzle with a little oil and sprinkle with salt.
- Bake for 55-60 minutes or until the pumpkin is just soft and starting to brown.
- Scoop the pumpkin out of the skin into a blender.
- Scoop the onion flesh away from its skin and add to the blender.
- Add 1 cup (250ml) of the chicken stock and blend until smooth.
- Pour the mixture into a saucepan, add remaining stock, cream and honey.
- Place over medium heat until soup is heated through.
- Serve with sour cream.
Drop by I Heart Cooking Clubs (IHCC) to see what seasonal yummies the others are cooking.
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