Pumpkins is not a big ingredient in Norway. So when I moved to New York 4 years ago I had to get "friendly" with this big vegetable. I made a whole pumpkin story for a scandinavian magazine, it was such a great way to test recipes with pumpkins. One of my favorites was this pumpkin soup. Sweet and a little spicy.(Just like me, hehe) So here it is.
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Serves 4


2 tablespoons butter
1 large cheese pumpkin, 1,5 pounds, halved and seeded
2 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
1/2 teaspoon curry powder
4 cups chicken stock
1/2 cup cream
salt
pepper
Cranberry compote for serving

  1. Heat oven to 375.
  2. Line a baking sheet with baking paper.
  3. Spread butter on paper and place the pumpkin cut side down.
  4. Roast until tender, about 45 minutes.
  5. Melt the butter in a saucepan and saute onion and garlic until soft.
  6. Add curry and stock.
  7. Use a spoon and scrape the pumpkin flesh into the soup.
  8. Let the soup simmer for 30 minutes.
  9. Blend the soup using a blender.
  10. Add cream and taste with salt and pepper.
  11. Serve with cranberry compote.

TIP:

Photography by Colin Cooke

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