Saturday, April 19, 2008

Roasted Pumpkin Soup with Noodles, Corn and Brussel Sprouts

I know I've posted a pumpkin soup recipe before but I wanted to post anew since this one is a bit different. That and a friend told me that this was "fanfuckingtastic" (thanks Claire).

-Chop up and peel half a large pumpkin
-Lightly coat with olive oil and place in a roasting tray
-Thinly slice 1 large yellow onion
-~5 dried dates
-Dekernel one corn
-Halve about 7 or 8 brussel sprouts
-Get about 1 cup of cooked chick peas
-Dice 1-3 hot chili peppers
-1 cup dried pasta (I used wholemeal spirals)
-Spices and seasonings... bay leaf, salt, pepper, honey, cinnamon, cloves...

-Roast at ~ 400F/200C for about an hour, putting about half a head of garlic still in the peel in the tray after 30 min-Once the pumpkin is ready, lightly sautée onion for about 5 minutes -When onion is translucent, add pumpkin and roasted garlic (remove the peel!) to the pot, cover with water and stock powder or stock
-Bring to a boil, add bay leaves and chili
-Turn heat to a simmer, cover and leave alone for about 15 min
-Once pumpkin starts falling apart, add the chickpeas and dates, mix through and then puree using hand-blender and attain even mixture
-Keep heat at a simmer
-Add pasta and brussel sprouts
-Add 1-2 tbsp honey
-About 5 minutes later, add the corn kernels
-Mix 1 tsp of cinnamon and cloves each through
-Once pasta is done, take off heat. Serve immediately with toasted breadTips:
-I added the chickpeas mainly to give a bit of protein and thicken it up without using cream or anything - I couldn't really taste them, though. If you wanted a more beany taste, using a stronger bean like butter beans or borlotti beans would be best, as would upping the amount used and perhaps reserving some for after blending
-The corn and brussel sprouts worked quite well... the corn gave a sweet crunchiness and the sprouts a nice green solid feel. Broccoli or cauliflower would work quite well, put in a bit after the pasta
-The dates, honey, cinnamon, and cloves helped to make the soup a bit sweet and really complement the roasted pumpkin taste. The chili gave a bit of a bite that worked quite well with the the mellowness of the rest of the soup. It wasn't too sweet by any means; just had a nice richness to it
-Cream (coconut, especially) would not hurt this soup
-Make a large batch! This freezes quite well (almost better the 2nd day)

No comments: