Bored of your mundane soup, try the tasty pumpkin soup recipe by Reform Social and Grill, Dubai
What you need?
For the tasty pumpkin soup, you can start with a few basic ingredients.
2 kg Queensland Blue Pumpkin (or Butternut Squash)
50g Root ginger, scraped and finely chopped
1 small Chilli, seeded and roughly chopped
30ml Vegetable oil
2 litres Vegetable stock
60g Pumpkin Seeds
Salt and freshly ground black pepper
Cut the pumpkins into quarters and scoop out the seeds. Place the pumpkins in a baking pan. Trickle some olive oil over the pumpkins and season them with salt and pepper. Cover the pan with aluminium foil and bake the pumpkins in a preheated oven for 30 minutes.
As the pumpkins get baked, wash, peel and then chop the leeks, carrots and onions. Add these vegetables along with ginger, thyme and chilli into the vegetable stock and cook gently until the vegetables become soft.
When baked, remove the pumpkins from the oven. Once cool, scrape flesh from the pumpkins and add the flesh to the cooked vegetable stock. Heat this soup mixture to boiling point. Then sprinkle a little salt and pepper and leave the preparation to simmer for 10 minutes.
Blend the soup mixture in a food processor until it is smooth. Then strain the soup using a fine meshed sieve.
Add a little vegetable stock or water to get the soupy texture if missing and reheat the soup. Re-season with salt and pepper.
Pour a little vegetable oil in a frying pan and add the pumpkin seeds into it. Fry the seeds till they turn light brown. Season them with salt and pepper and drain the oil using a kitchen paper.
Garnish the soup with the fried pumpkin seeds on top and serve hot.