I found this recipe in a wee cookbook called "The Soup Kitchen", published by herronbooks.com.au & purchased locally at kmart for only $5! I haven't tried it yet but thought it sounded pretty good. I'm allergic to red onion so will swap it out for white onion but the rest is ok by me.
I'm sure you have lots of Pumpkin Soup recipes but here's another one anyway! SUPER easy, pretty failsafe & yummy!
Turn your oven on to about 175 C. Using a good sharp knife, cut around the stem of the pumpkin to make a lid, remove the lid then clean out the inside.
Fill with water & garlic, curry, chilli, salt (herbs such as Basil or Parsley are good here too) & pop the lid back on.
Roast the pumpkin until the skin is pretty soft &/or wrinkly & the flesh is mashable. About an hour - will depend on the type & size of your pumpkin. The green ones take longer but are smaller.
emove from oven & scoop all the insides into a large pot.
Add your stock & any other ingredients. Add more liquid until everything is well covered.
Simmer until all well cooked through (DO NOT BOIL).
Once cooled process until you get your desired consistency. I like mine quite thick so rarely add any extra water but if you like it more pouring consistency add WARM water when processing.
Pretty substantial on its own, leave out the onion & garlic if you're on fodmaps
Author: Kate (from the ourkitchen.fisherpaykel.com website)
This popped up in an email & since I happen to have the ingredients on hand will give it a go this week. What better than a hearty bowl of nourishing soup at this time of year?
INGREDIENTS, SERVES 4--
1 large onion
2 cans of cannellini beans, drained
4 rashers of good quality smoked bacon
750ml vegetable stock
Garlic infused olive oil (2tbsp plus extra to garnish)
1. Chop the bacon into small pieces.
2. Dice the onion.
3. Place 2 tbsp of oil in a pot and add the diced onion and half the bacon, gently sauté until soft and golden.
4. Add beans and vegetable stock, simmer gently with the lid on for 10 minutes.
5. Cook reserved bacon in a small pan until crispy.
6. Blend the soup until smooth and creamy.
7. Serve in a warm bowl garnished with crispy bacon bits and a drizzle of garlic infused olive oil.