Pumpkin soup is one of my ultimate winter comfort foods and over the years I've experimented with many variations of the very happy combination of pumpkin, onion, stock, spice & something creamy. I think I've nailed it (well for now at least) helped of course by the homegrown bright orange fleshed beauties around this time of year.
Top it off with a good green pesto and toasted tamari pumpkin seeds.
2 kg pumpkin, cut into quarters
5 T extra virgin olive oil
1 large yellow onion, sliced
2 - 6 cloves garlic, chopped
1/2 t cinnamon
1 t cumin
1 t sweet paprika
4 C vegetable stock ( I use 4 cups water and/or bone broth and 2 organic vegetable bouillon cubes)
1/2 C cream or coconut cream.
Coat the pumpkin with 3T of the olive oil, line a pan with baking paper and roast at 180 degrees centigrade for 35-45 minutes or until tender,
Meanwhile gently fry the onion and garlic in the remaining 2T of oil until translucent.
Add the spices.
Once the pumpkin is cool enough to handle, peel and discard the skin.
Blend together with the remaining ingredients, and adjust consistency to taste.