Curried Roasted Pumpkin Soup

Mr Redneck is quite fussy when it comes to pumpkin soup. We have tried various recipes and combinations but this is the one that have passed the test.

I was lucky that the garden managed to produce a few pumpkins last season and it stored well over the winter months. However one or two turned out to be the watery type which is good enough for soup. I usually make a whole pot to freeze for future lunches.

Nothing like a hot soup to warm up the body in the cold winter. Pumpkins are very healthy and is in the superfood category. If you don't add cream to this soup, this will turn out to be a non fattening yet delicious meal with very few calories.



Ingredients
1.5-1.8kg whole pumpkin

1 Tbsp olive oil
1 onion, chopped
1 tsp Baba curry powder
2 Tbsp tomato paste
4 cups vegetable or chicken stock
¼ tsp salt



Method
1. Cut pumpkin into 4 or 6 big segments (remove seeds, leave skin on). Bake in preheated oven 200C for 30-45 minutes or until pumpkin is softish. With a spoon scoop out the soft flesh. Discard the skin.

2. Heat oil in a large heavy based pan. Add onions and cook over low heat for 3-5 minutes until soft.

3. Add curry powder and cook for another 1 minute.

4. Add tomato paste, roasted pumpkin flesh and stock and bring to the boil. Turn down the heat and simmer for 15 minutes or until pumpkin is soft.

5. With a hand blender puree the mixture until smooth. Return to the stove to reheat. Season with salt and pepper to taste.

6. Serve with crusty french bread.


Note
1. For stock I usually use powder chicken stock with no added msg.
2. Pre-roasting the pumpkin gives the soup that richer colour.


Tip
1. If you have the watery type pumpkin, pre-roasting it will take away that raw bland taste.

2. To freeze, leave the soup thick so you don't end up with big containers of soups in the freezer. The soup can be thinned down with milk to the individual taste when defrosted.