I was never really a fan of anything pumpkin, aside from candles and occasional PSL, but the older I got, the more I began to appreciate veggies. Like real food, you know? Also, I realized that it is incredibly easy to a) roast a pumpkin and b) make roasted pumpkin soup.
When I decide on something that I want to make, I limit myself to looking at 3 recipes, simply because there are just SO.MANY.RECIPES! And then what I do is pick and choose what I like from the 3 and create my own.
With this recipe, I chose the simplest option (and the laziest, because I didn't want to go outside to get any additional ingredients). I got the inspiration from here and nixed out carrots (because I didn't have any) and substituted thyme with rosemary (because I grow it on my fire escape. It's NYC living, ya know?).
Here's what you need:
- Medium Pumpkin (cut in 1/2)
- Whole Garlic
- Whole Onion
- Couple of Sprigs of Rosemary
- 3 cups of Chicken Broth (you can add more if you want your soup thinner)
- 1 tbs Paprika
- Salt and Pepper to taste
Here are my simple steps to make this delicious concoction:
Step 1: Preheat the oven to 350 degrees. Meanwhile, cut the pumpkin in half and seed it out
Step 2: Skin the onion
Step 3: Brush the inside of the pumpkin with EVOO and put it upside down on the baking sheet. I threw a sprig of rosemary under it, just for good measure. I also oiled the onion and garlic. I happened to have a garlic EVOO from my failed experiment of making garlic whip (if you were curious what it is, here's a video)
Step 4: Add the garlic and onion to the sheet and put everything in the oven for about 30 min or so. You should be able to put a fork through the pumpkin, that's how you know that it's done.
Step 5: Some 30 min later, scoop the pumpkin out, throw the garlic and onion plus the chicken broth in the blender.
Step 6: Add salt, pepper and paprika. Puree it all together and voila!
