Okay, just in case you missed it… it is officially pumpkin season. With our powers of perception and our ability to report breaking news we should probably be evening anchors or something right? Pumpkins are everywhere at the moment from our coffees to our crockpots and why not try it in our soups? If you are in Ontario right now you could probably use something warm and delicious. Something warm, delicious, and full of fibre and protein of course! Below is a quick and easy recipe for festive roasted pumpkin and garlic soup à la Danielle French. It is loaded with “Christine Friendly Foods” (CFF’s) and is full of savoury fall flavours.
Christine & Danielle
The pumpkins here have seen better days and have found a new home on the compost pile. That is the beauty of canned pumpkin. Always available, always good. In the spirit of “quick and easy” canned wins hands down. I served this last night for some friends and they all gave it the thumbs up. I think a nice touch would be finishing it with some toasted pumpkins seeds – an idea I had after we finished it off!
Recipe for Roasted Pumpkin and Garlic Soup
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 large tablespoons of roasted garlic or 2 cloves fresh garlic
- 1 medium pumpkin which you have cut into pieces and taken the peel off, coated in olive oil, roasted in a 400 degree oven for 1 hour OR
- 1 796 ml can of unsweetened pumpkin
- 1/2 tsp pumpkin spice
- salt and pepper to taste
- 3-4 cups vegetable stock
In a medium heavy saucepan, heat the oil on medium to low heat and add the onions. Stir until just soft and not brown about 5 minutes. Add the pumpkin spice and stir to release the flavours. Add in the stock salt and pepper and cover. Bring to a gentle boil and simmer for about 15 minutes. Puree with a blender and return to the pot. Heat and serve. I served this with a dollop of roasted garlic and a bit of it’s oil. It was delicious.