We love using fresh pumpkin to make Savory Pumpkin dishes, but this year, we’ve fallen behind…and we felt the need to remedy that! For this particular meal, we decided to make a soup similar in style to our Chipotle Pumpkin Soup…but with a very different flavour profile! Rather than embracing the spicy/sweet combination, we went with much earthier notes for this one…and the results were rather acceptable! Beyond the pumpkin itself, we relied heavily on roasted garlic and vegetable stock (Hay Infused, because it’s us after all)…then we finished everything off with some heavy cream to build body and extra creaminess to our final product!
We served our soup with grilled cheese, which we promptly dipped into said soup to complete the meal!
Time: 2 Hours
- Fresh Pumpkin (although canned will do in a pinch)
- A Head of Garlic
- Vegetable Stock
- Optional: Organic Hay to infuse your stock
- Heavy Cream
- Black Pepper
- If using hay stock, combine your hay, water, and veggie boullion into a soup pot, cover, and simmer for a few hours. Then, run it through a strainer to remove all the hay from your stock.
- As your stock simmers, preheat your oven to 350 degrees F, and line a large baking sheet with foil. Give it a quick oil spray.
- Break Down your Pumpkin. Then, cut it into cubes, and arrange it in your baking sheet. Spray the top of your pumpkin with oil, and sprinkle on a little black pepper. Place in your oven, and roast for 35-40 minutes until soft.
- As your pumpkin cooks, Roast your Garlic.
- When your pumpkin and garlic are ready, scoop your pumpkin into a soup pot. Then, peel your garlic cloves out of the head, and add them to the pot as well.
- Pour your stock over your pumpkin/garlic, and puree with an immersion blender.
- Bring to a simmer. Then, pour and stir in some heavy cream to add a little body to your soup.
- Plate, devour, and enjoy!