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2 kg pumpkin, cut into pieces
1 clove garlic, halved
2 red onions, diced
10 g thyme, leaves removed
2.5 ml ground nutmeg
Salt and pepper
Olive oil
1.5 l vegetable stock
TO SERVE
Cream, fresh thyme and baguetteSalt and pepper
Olive oil
1.5 l vegetable stock
TO SERVE
Cream, fresh thyme and baguette
Method
1. Preheat the oven to 180°C/350°F.
2. Place all the ingredients, except the stock, in a large Le Creuset baking dish. Drizzle generously with olive oil and mix everything together, making sure all the ingredients are well coated. Place in the oven and roast for an hour and a half, checking regularly to make sure the vegetables do not stick. Once cooked, remove from the oven and place the contents of the baking tin in a large casserole dish (peel the garlic). Pour the stock over it and heat over a moderate heat until boiling. Reduce the heat and simmer for 10 minutes to allow the flavours to blend.
3. Using a hand blender or a blender, blend the soup until smooth and silky. Season with salt and pepper.
4. Serve with a dollop of crème fraîche, thyme leaves and a crusty ciabatta or baguette.
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Ingredients:
2 small pumpkins (about 4 cups of flesh)
3/4 cup of coconut milk
2 medium-sized onions
2 tbsp. of maple syrup
1/4 cup of white wine
1 pinch of cinnamon
1 pinch of nutmeg
Salt, pepper
Olive oil
Preparation:
Cook the pumpkins whole in the oven for about 30 minutes until the flesh is cooked (the knife goes easily into the pumpkin).
Cut the pumpkins in half lengthwise at the top.
Remove the seeds, then the flesh. Be careful not to damage the pumpkin if using it as a serving dish.
Put the flesh (about 4 cups) in an electric food processor to make it as liquid as possible.
Add the coconut milk, then water to obtain the desired consistency of the soup.
Cut the onions into small pieces. Brown them in olive oil over medium heat.
Brown them until softened, then add the maple syrup.
Deglaze with the white wine and cook gently.
In a saucepan, cook the pumpkin soup.
Add the nutmeg, cinnamon, salt and pepper to taste.
In each hollowed pumpkin, pour the soup, then the caramelized onions.
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30 ml (2 tbsp) chopped fresh ginger
30 ml (2 tbsp) olive oil
1 onion, minced
2 cloves garlic, minced
1.25 litres (5 cups) chicken broth
900 g (6 cups) peeled, seeded and cubed butternut squash
Preparation
In a large saucepan, brown the ginger in the oil. Add the onion and garlic and sauté until tender. Add the broth and squash. Bring to a boil. Cover and simmer for 20 minutes or until the squash is tender.
In a blender, purée the soup until smooth. Season with salt and pepper. Serve hot or cold.
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1 squash or pumpkin
1 tsp duck fat or lard or butter
6 shallots, chopped or one onion
1 clove garlic, miced
800 ml chicken stock
250 ml cream
salt and pepper to taste
1/4 tsp nutmeg
Roast squash in over at 350 for an hour. Let cool.
Heat fat in a pan, add thinly sliced shallots/onion. Saute on very low heat until caramelized. Add garlic, cook a but longer until fragrant.
Place some chicken stock in a blender with the onions and some of the squash Puree. You'll probably need to to this in several batches.
Return to the pot, with the rest of the chicken stock.
Add salt and pepper to taste.
Simmer for 20 minutes.
Add cream and nutmeg, simmer for 10 more minutes.
Serve sprinkled with chopped flat-leaf parsley
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500 to 700 g of pumpkin or squash
100 g of butter
1 liter of milk
20 g of sugar
4 sprigs of parsley
grated nutmeg
salt and pepper
PREPARATION OF THE RECIPE
1. Remove the skin and seeds from the piece of pumpkin. Cut it into small pieces. Cook them in a pot with 50 g of butter, a good glass of water and a large pinch of salt.
2. When the pumpkin is well melted and there is no more water, pass it through a sieve. Return the puree to the pot and moisten with the milk, add the rest of the butter and sugar, bring to the boil.
3. Remove at the first boil. Salt, pepper, sprinkle with nutmeg and pour into a soup tureen. Garnish with a few sprigs of parsley and serve immediately.
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