A roast pumpkin, kale and mushroom soup

On the occasion of my husband getting older, I decided to make him a BURGER. Like all men on Earth he loves his burgers and pizzas and football and beer – oh, wait I like those two as well. I slogged in the kitchen for a few hours to make that perfect burger from scratch and decided to make a quick roast pumpkin and mushroom soup to continue with the Halloween-y feeling. AAANND HE LIKED THE SOUP MORE. *facepalm*

So, this is my Halloween-y-Christmas-y-roast pumpkin and mushroom soup with crispy kale which apparently beats a Fish Burger.

INGREDIENTS

  • 1/2 pumpkin
  • 5-6 cloves of garlic
  • Rosemary sprigs and olive oil
  • 1 onion chopped
  • A pinch of freshly grated nutmeg
  • Chicken (or meat or vegetable) stock and cream as per your liking
  • Butter
  • Half a box of mixed button and wild mushrooms
  • Crispy Kale (trimmed kale leaves crisped in the oven) and a few croutons.
  • Sea salt and ground pepper

PREPARATION

PUMPKIN Purée: You can use this purée for other dishes too like kinds of ravioli, dips, as a side for plating etc.

  • First prep the pumpkin for roasting by drizzling some salt and pepper, and rubbing the cut cloves of garlic. Add a few rosemary sprigs and the remaining garlic on top. Drizzle with some olive oil and roast it in the oven until it’s soft from the inside (if it is ready you will have no issue sticking a knife in). Depending on the size of the pumpkin it can take between 20 mins to 1 hour.
  • When the pumpkin is done scoop out the pumpkin flesh and purée in a blender along with some butter. Make sure you remove the rosemary before blending.
  • For the mushrooms, heat the olive oil in a frying pan and fry the mushrooms over a high heat for a few minutes with a pinch of sea salt until the moisture has released.  Add the butter, stir and remove from the heat. Keep Aside.
  • Next heat some olive oil in a large saucepan, add the onion and the squeezed out garlic from roasting and cook for 5–6 minutes until soft and golden. Add a pinch of grated nutmeg and a little seasoning and continue to sauté for another 2 minutes.
  • Add the pumpkin purée and the stock. Bring to a boil and simmer for 8 minutes. Stir in the cream and keep the heat on for a minute.
  • Pour the soup into a blender and blend until very smooth. Add some butter and blitz again for a velvety creamy texture.
  • For plating, add some croutons in the middle of the bowl and top up with the mushrooms. Pour the hot soup from one side and add the crispy Kale and serve!