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.

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
- Heat oven to 375.
- Line a baking sheet with baking paper.
- Spread butter on paper and place the pumpkin cut side down.
- Roast until tender, about 45 minutes.
- Melt the butter in a saucepan and saute onion and garlic until soft.
- Add curry and stock.
- Use a spoon and scrape the pumpkin flesh into the soup.
- Let the soup simmer for 30 minutes.
- Blend the soup using a blender.
- Add cream and taste with salt and pepper.
- Serve with cranberry compote.
TIP:
Photography by
Colin Cooke
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