Seeing how the weather has been lately, hot soup on a cold day in front of the TV sure sounds like a plan to me.
That said, it's freakin' hard to get skin off a pumpkin. Vegetable peelers are too wimpy, you'll need to wield a big-ass knife for the job. I haven't figured out an easier way to do it, except to bake or boil the whole damn thing then scoop out the soft flesh afterwards. But that requires more pots and pans and hence more wash up, so I'm sticking with the big-ass knife and some elbow grease.
For this recipe, I've added some red apple for a hint of sweetness. And because I have such a shitload of saffron, I'm going to pimp this out with a ton of the stuff.
Serves 4 (meal) or 6 (appetizer):
- 600g pumpkin, peeled and cut into 1-inch cubes
- 1 red apple, peeled and diced
- 1/2 white onion, diced
- 1 clove garlic, finely chopped (can be replaced with 1 tablespoon roasted garlic paste)
- 1 litre chicken stock
- 1 teaspoon saffron threads, soaked in 3 tablespoons hot water for 30 minutes
- 1/2 cup cream
- Freshly ground salt and black pepper
In a large soup pot, heat 1 tablespoon of olive oil. Saute onion and garlic till fragrant and translucent, then add the pumpkin and apple and mix well.
Add the chicken stock, saffron water and salt and pepper to taste. Bring the soup to a boil, then simmer on low heat for 1 hour until the pumpkin is cooked through and tender.
Add the cream and mix well, then pour the entire contents of the pot into a blender and hit frappe! You should get a fine texture and creamy consistency. Ladle into bowls and top off with a little swirl of cream for a pretty finish.
More for the last meal:
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