"Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all."
~Stanley Horowitz
Each season is filled with its own unique splendour. As summer leaves us and autumn starts to set in we are surrounded with the beautiful warm colours of reds, oranges, yellows and browns.
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| i love this bench |
This recipe is a great one for those chilly autumn evenings and looks so yum too...
Roast pumpkin soup:
Makes about 1.25 litres (5 cups) of soup.
4 medium cloves garlic, unpeeled
1kg peeled, deseeded pumpkin
1 tablespoon (20ml) oil
1 large onion, finely chopped
1/2 teaspoon ground nutmeg
1 teaspoon ground cumin
Salt and pepper, to taste
1 litre (4 cups) vegetable or chicken stock
Cream, for serving
Ground nutmeg, for serving
Preheat oven to 190 degrees Celsius (170 degrees fan-forced).
Chop pumpkin into even-sized pieces (larger pieces will require a longer roasting time). Place pumpkin and unpeeled garlic cloves in a baking tray/dish, drizzle with three teaspoons of the oil and toss to coat with oil. ©
Bake for 20 minutes, then remove the garlic so that it doesn't overcook. Continue baking pumpkin until tender and cooked through. Keep an eye on the pumpkin to ensure it doesn't burn.
Heat remaining teaspoon of oil in large (at least 2.7 litre capacity) saucepan over medium heat. Add onion, nutmeg, cumin, salt and pepper. Cook, stirring, for one minute.
Add pumpkin and stock and bring to the boil. Reduce heat and simmer, uncovered, until onion is soft and stock has reduced, about 20 minutes. The more the stock reduces, the thicker the soup will be.
Serve the soup hot. Top with a drizzle of cream and a sprinkle of nutmeg, if desired.
Store soup in an airtight container in the refrigerator or freezer.
My beautiful friend Roxy embracing a bit of autumn sunshine...
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