My first cup of pumpkin soup was made from a packet, in a household that had never seen a fresh vegetable.
Making pumpkin soup from fresh vegetables makes all the difference. My husband cuts up the pumpkin for me. However, I believe that my experience with carving jack-o-lanterns will probably come in handy, if it's ever put to the test.
Roasted pumpkin soup
1 small pumpkin, cut in chunks and peeled
Salt and freshly ground black pepper
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 tbsp finely grated fresh ginger
½ tsp ground turmeric
3 cups chicken stock, heated
½ cup coconut cream
1 tbsp sweet chilli sauce
1 tsp grated lemon zest
Heat oven to 200 C. Place pumpkin in oven pan and sprinkle with salt and pepper. Roast for 30 minutes until soft.
Heat olive oil in a large saucepan over low heat and add onion, garlic, ginger, turmeric. Cook until soft (5-10 minutes). Add pumpkin and stock and bring to boil, then turn down the heat and simmer for 10 minutes. Remove from heat and cool.
Blend soup until smooth. Return to saucepan and reheat. Stir in coconut cream, sweet chilli sauce and lemon zest. Season to taste.
Not a complete failure. The child did eat the roasted pumpkin.