Serves 1
Directions
- 1Preheat your oven to 200°C (400°F).
- 2Cut the pumpkin in half and scoop out the seeds and stringy insides.
- 3Place half of the pumpkin, along with the lid cut up, on a baking tray.
- 4Drizzle the pumpkin with olive oil, and sprinkle with salt, pepper, and Vegeta spice.
- 5Place the garlic bulb on the baking tray alongside the pumpkin, with the top sliced off.
- 6Drizzle the garlic with olive oil, sprinkle with salt and pepper, and cover in aluminum foil.
- 7Roast the pumpkin and garlic for 30-40 minutes, or until the pumpkin is tender and golden, and the garlic is soft and fragrant.
- 8In a large pot, heat a drizzle of olive oil over medium heat.
- 9Add the chopped onions and sauté until soft and translucent.
- 10Scoop the roasted pumpkin flesh out of the skin and add it to the pot, along with any pumpkin pieces with the skin removed.
- 11Squeeze the roasted garlic cloves out of their skins and add them to the pot.
- 12Stir in the paprika and pour in the beef stock.
- 13Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
- 14Use an immersion blender to blend the soup until smooth and creamy.
- 15Stir in the thickened cream and season to taste.
- 16Pour the pumpkin soup back into the roasted pumpkin shell for a beautiful presentation.
- 17Drizzle with extra cream and garnish with dried herbs and a sprig of fresh rosemary.
Ingredients
- 1 whole pumpkin
- Olive oil
- Salt
- Pepper
- 1 tsp Vegeta spice mix
- 1 bulb garlic
- 2 medium onions
- 1 tsp paprika
- 4 cups beef stock
- 100 ml thickened cream
- dried herbs
- fresh rosemary sprigs
Equipment
knifebaking trayaluminum foillarge potwooden spoonimmersion blenderserving dish
Tips
- Eating pumpkin is a Sunnah of the Prophet Muhammad (PBUH).
- Pumpkin is high in fiber, potassium, and vitamin C.
- Making this soup is a great way to connect with the tradition and bring blessings into the kitchen.
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