Thursday, 24 November 2011

Creamy But Non-Dairy Pumpkin Soup

The pumpkin or squash does need to be baked in advance, but apart from that this soup is ridiculously simple. It didn't taste simple though. It tasted smooth, creamy and rich. Well, there is all that coconut milk, I'm afraid.

I used my Galeux d'Eysines pumpkin for this, but you could use Butternut squash instead. It might be a little denser so you might want to add a little more chicken stock in that case.

8 servings
1 1/4 hours to prepare the pumpkin - 15 minutes prep time
1 1/4 hours to make the soup - 30 minutes prep time

Creamy Squash Soup
Cook the Pumpkin or Squash:
1 medium pumpkin or squash (1 kilo or 2 1/2 pounds)
1 tablespoon mild vegetable oil

Preheat the oven to 350°F. Cut the pumpkin in half, and remove and discard the seeds and stringy bits. Rub the cut flesh lightly with the oil, and place the pieces on a baking tray. Bake for 1 to 1 1/2 hours until tender. Let cool and refrigerate (wrapped) until wanted.

Make the Soup
6 large shallots
2 large apples
2 tablespoons mild vegetable oil (or butter if you like)

4 cups cooked squash
2 1/2 cups chicken stock
1 3/4 cups (a 400 ml tin) coconut milk
1 teaspoon anise seed, ground
2 tablespoons finely grated fresh ginger
the finely grated zest of 1/2 lemon
the juice of 1/2 lemon
salt and pepper to taste

Peel and chop the shallots. Core and chop the apples. (Peel them as well, if you think your blender won't handle the skins.) Heat the oil or butter in a large skillet and cook the shallots and apples until soft and slightly browned in spots.

Meanwhile, put the squash, chicken stock, coconut milk, and ground anise seed in a large soup pot. Bring to a boil and simmer for about 30 minutes. Add the ginger, lemon zest and lemon juice, and simmer for another few minutes.

Purée the soup until very smooth. No doubt this will take 2 or 3 batches in the blender. Reheat to serve.

Last year at this time I made Leek & Potato Soup.

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