Well I have a pretty fabulous pumpkin soup recipe too, excuse me blowing my horn a bit. Okay, let me blow, after all, I am revealing another one of my "not-so-secret-now" recipes, and the occasion is my birthday. Well, we're a few days off, but I'm posting it in celebration. If you want to know how young I'm going to be, it's not so secret that I'm turning 21 again. 21 is such a good age to be.
This soup is made from just a few main ingredients and herbs, and is so satisfying on one of those chilly nights we've been having here in Australia recently. Its thick and creamy and so rich in all its pumpkin-y goodness. Why is it my "secret" recipe? Well, lets just say people came from all around just to eat this soup when I made it at Marmalade Deli where I used to work. Its liquid gold. Hoot Hoot!
Some people ask what pumpkin is best to use and I personally like the butternut best--it has a silkier texture and never fails to taste delicious. But the success of this recipe is all in the roasting of the pumpkin. It's a little more time consuming but well worth it. I have cut corners with this recipe before and it just doesn't have the same pizazz. The pumpkin needs to be roasted in strips for that extra flavour.
MY SECRET ROAST PUMPKIN SOUP
1 Butternut pumpkin, cut into thin strips
1/2 cup cream
2-3 cups milk
1-2 tsp. salt
approx 2 tbs mixed dried herbs (I used a pinch each of cinnamon, oregano, parsley, dried onion flakes, basil. lemon pepper etc)
Cut the pumpkin into this strips. Place under a grill or in a sandwich press until the tops and bottoms are brown or even crispier. Place roasted pumpkin in a blender and add cream, salt and other spices. Begin to process, adding milk as you go until you reach the desired texture and thickness. Add more salt and herbs to taste if desired. Place in a large saucepan and reheat before serving. Serve with a dollop of sour cream if desired. Fresh chives go down a treat as well!