Wednesday, October 28, 2009
It's pumpkin season, always reminds me of Thanksgiving in the States! Today I have some friends coming for supper. I have made a wonderful soup that I would like to share with you. Choose a pumpkin from a reliable source. And why not an organic pumpkin to make the soup even more special? First cut open the pumpkin, scoop out all the membranes and the seeds. Cut the flesh into even cubes. Put on a baking tray with 1 or 2 whole garlic without peeling. Take apart the garlic to have individual cloves in between the cubed pumpkin. Take out the olive oil and splash it on to baste the cubed pumpkin. Add a dash of coarse sea salt all over. Turn on the grill of your oven. Let the pumpkin and the garlic roast and become charred. When you finish, put all in a large casserole. Add chicken stock to cover the pumpkin, cook until tender for about 25 minutes. Remove the garlic cloves from the soup. Puree in a blender. Top with freshly cut parsley. If you are feeling adventurous, cut up some fried bacon and serve. Voila!