Brrrr.....winter is here again! This year we have had the quickest and shortest summer and the earliest winter. No complaints! I most definitely prefer pleasant weather than scorching heat after having moved to India from my favourite desert where I was born and raised! I hear that this year Dubai has been and will be experiencing rains and frost esp since the last week and into the next couple of weeks.
While Mother Nature waves her magic wand to bring in surprising changes to the weather, we do our best and help stay warm during these chilly nights. What better to have during these cold nights for a dinner than a nice hot bowl of soup! Pumpkin is one of those neglected veggies but in reality its health benefits are far too many to miss out on this delicious veggie. You can make both as sweet and savoury dishes with this humble vegetable. With Halloween come and gone, perhaps many may not want to hear of pumpkin. This soup however should not be missed! Not only is it an easy make it is packed fiber, vitamins and minerals that would help you build immunity to what the cold weather brings. Many nutrition research reviews have also claimed that the modest pumpkin has helped prevent several diseases including but not limited to heart disease, Type 2 diabetes, arthritis and even cancer!
This recipe was inspired by Donna Hay -from her TV series Fast, Fresh and Simple! I did not add the honey though and instead added cinnamon and garlic cloves for that extra punch! Also I topped the soup with croutons and glazed onions.
To make this delicious pumpkin soup,
- 1.5 kg pumpkin, cut lengthwise and seeds scooped out
- 2 cup veg/chicken stock
- 100 ml cream
- 1/2 tbsp natural honey (optional)
- Pinch of cinnamon
- 1 large white onion
- Rock salt, to sprinkle
- EVOO/Olive oil, to drizzle
- 4 cloves of garlic
- Pinch of salt and pepper
For the garnish:
- 2 slices of bread, chopped into cubes
- 1/2 onion, finely diced
- 1/2 tbsp Butter (optional)
- Sour cream (optional)
Serves 2-3 | Cooking Time: 20 minutes | Preparation Time: 60 minutes
Source: Donna Hay
1. Preheat the oven to 200°C.
2. On a baking tray, place the garlic cloves and onion in whole with skin on and the pumpkin with the cut side up.
3. Drizzle with a little EVOO and sprinkle some salt on top.
4. Bake the pumpkin for about an hour or until the pumpkin softens and starts to brown. Scoop the pumpkin out of the skin and into the blender. Pop out the flesh from the garlic and onion, discard the skins and transfer it to the blender.
5. Add half of the stock and blend until smooth.
6. Add the blended mixture to a saucepan and pour in the remaining stock, cinnamon, honey (optional), cream, pinch of salt and pepper and whisk carefully over medium-low heat and bring it up to a boil.
7. For the croutons you can either toss the bread into the heated oven with a drizzle of EVOO or heat it on a saucepan with some butter.Also take about 1/4 tbsp of butter and glaze the onion.
8. Serve your healthy pumpkin soup hot with croutons and glazed onions or sour cream on top.