Roasted garlic and pumpkin soup

ROASTED GARLIC AND PUMPKIN SOUP

so, I spotted this most pretty soft gray-green pumpkin at the market and just had to buy it, convinced that it would make a soup to rival the bestest of soups ever, because it was such a pretty colour.

And who better to join in the masterpiece than a whole head of garlic, wrapped in foil and roasted in the oven to deepen and sweeten itself into gooey gorgeousness?

Here's how it went....

I beautiful pumpkin.

A large onion

A whole garlic bulb.

(Optional) An extra little squash (rather delightfully called called a pattypan) (also appears in a Beatrix Potter book, if you're interested!)

Veg stock cube

Tin of chopped tomatoes

Box of passata

Cumin seeds

Coriander seeds

Tsp garam masala (optional)

Black pepper 

Tsp salt

Handful of orzo or rice.

Can of coconut milk

Zest and juice of a lime

Handful of fresh coriander

  First off, prep the garlic.

Cut it across the equator and wrap it in foil. Pop into the oven (180/gas5) for about 20minutes.

Then chunk up the onion, throw it into the pan with a dash of olive oil.

Gently soften.

Then begin the task of cutting up, de-seeding and peeling the pumpkin.

Have some good music playing, it could take a while! I got through almost all of Will Regan's new album whilst doing this. 

A labour of love.  Made my hands ache. Next time I will try leaving the skin on.

#couldodwithouthteblisters #shouldveboughtacan

Right then.

Pop the spices into a pestle & mortar and bash up a bit.

Tip into the softened onion and mix it through.

Add the pumpkin.

Cook gently for a few moments whilst you get the garlic out of the oven.

Unwrap it and let it cool just til you can actually hold it without pain of heat.

Squeeze each half into the pumpkin mix.

This is so fun to do and smells incredible!

Ok. Let that mix in, then add the veg stock, enough to just cover the pumpkin chunks.

 Simmer for about 20minutes or so til the pieces are soft.

Add the tomatoes and the passata then blitz up with a hand blender.

Throw in a handful or two  of orzo or rice and add some extra water. Return to the heat and simmer for another 15-20 minutes.

Stir in the coconut milk

Add lime zest & juice

Serve in bowls and top with a bit of Greek yogurt,fresh coriander, some pumpkin seeds and an extra squeeze of lime.

 This should paint a beautiful landscape on your     tongue with every spoonful. Served with a hunk of home-made bread to frame the experience.

Make a bucket-full of this soup and freeze it in portions, so that it is ready to bring you lunch time joy at the drop of a hat!