Here goes another recipe from The Paleo Diet book we really like. It's a rich and comforting soup which we will do again for sure.
So far I have found that all the recipes we tested from this book are really good, so I would encourage you to get your own copy even if, like us, you are not on a strictly paleo regimen. They make very simple yet delicious meals.
Roasted Pumpkin Soup
1 medium pumpkin 6 tablespoons olive oil 1 whole head of garlic 1 onion, finely chopped 1.1 litres vegetable stock 400ml light coconut milk 4 tablespoon pumpkin seeds fresh thyme leaves to garnish (optional)
Preheat oven to 220 degrees celsius.
Cut the top off the pumpkin, scoop out the seeds and fibbers and discard. Cut pumpkin into quarters and place on baking tray. Drizzle with 4 tablespoons of olive oil.
Note: I used one butternut squash which I cut in half.
Slice the top off the head of the garlic and drizzle over 1 tablespoon of the olive oil. Wrap in foil so it's completely sealed, place on the baking tray with the pumpkin and then roast in the oven for 45 minutes
Heat 1 tablespoon of the olive oil in a large saucepan and gently fry the onion for a few minutes. Add the vegetable stock and bring to a simmer. Now this is the part where I diverge.
Note: Because I use a Bimby/Thermomix I do this step in the blender cup, so I just keep adding all ingredients to it. The original recipe calls for the vegetable stock mix to be covered and set to rest while you do the next steps. But, come on, who has time, bowls, pots and counter space to do all of this in parallel? Right? So here is my version.
When the pumpkin and the garlic are cooked, discard the skins and add the flesh to the vegetable stock along with the coconut milk. Bring to a boil and cook for 10 minutes on medium heat.
Allow to cool for a couple of minutes before puréeing until smooth.
Note: this is where my super fancy blender really shines.