It is not a secret that I absolutely love pumpkin, and I use it from soup to nuts. But in between bites of my pumpkin pie, I like to have a savory, and less fattening, pumpkin treat. What better to make then soup for these chilly winter days?
I was lucky to find Hokkaido pumpkins in my local Carrefour, but since then they have disappeared I have used normal pumpkin, and canned also and the soup was also very good. But there is something about roasted creamy nutty Hokkaido pumpkin that makes me want to find more!
Inspiration came from flipping through Nigella Lawson's, one of my favorite cooks, Nigella Express, and a very old New York Times cookbook which was my mothers.
- 3 small Hokkaido pumpkins [alternatively I use a big can of Libby's pumpkin]
- One onion, roughly chopped
- 1 cup cooking cream [or use half milk, half cream]
- Dash of nutmeg
- 1 liter of water or chicken stock
- Salt to taste
- Small amount of oil or butter for sauteing the onions
- Heat your oven on a high setting, half your pumpkins, cleaning out the insides.
- Place them face down on a pan, and put in the oven for 30- 45 min
- Take out the pumpkin halves, and scoop out the flesh with a spoon. be careful they will be very hot!
- In a pot, sautee the onions with salt [to make the onions release their water] and your oil/butter, until they are translucent
- Add in the pumpkin and the water/stock.
- Stir and allow to boil for 10 min
- Puree with a hand, in bowl mixer, and add in the cream and nutmeg
What is your favorite winter soup?