| Prep: 20 mins | Cook: 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 10g | 4g | 45g |
| sugars | fibre | protein | salt |
| 9g | 5g | 6g | 1.2g |
I can’t help but be completely smitten with this Roasted Pumpkin Soup with Fingerroot and Cream. Originating from Southern kitchen traditions, enriched with the unique touch of coastal goodness, this recipe truly speaks my language. Just as the wild, frothy waves of the coast whisper stories of the deep, so does this dish. It’s like a bowl full of autumn harvest, brimming with vibrant flavors that soothes the soul and awakens your palate with a touch of Southern charm.
From the Fertile Farmlands
This recipe makes use of the bountiful produce readily available from our local farms. Utilizing a luscious, large pumpkin, along with complementing root vegetables like carrots and potatoes. Even the fingerroot, an exotic spice known for its unique flavor profile and amazing health benefits such as improving digestion and boosting immunity, lends a uniqueness to this comforting dish. The blend of these wholesome ingredients creates a symphony of flavors that is both satisfying and nourishing.
Delightful Pairings with Southern Staples
The pleasant and creamy textures of this Roasted Pumpkin Soup with Fingerroot and Cream, make for an incredible culinary experience. It screams comfort just like a plate of my signature biscuits or a helping of pan-fried chicken. Its buttery smoothness perfectly complements the crispiness of these Southern staples, creating a culinary duet that sings of home and warmth. This tasty dish is also reminiscent of other creamy soups like Cream of Carrot Soup. The wholesome, sweet root vegetables and savory cream are universal favorites.
A Healthy Bowl of Comfort
On top of being absolutely delicious, this recipe surprisingly packs in a punch when it comes to health benefits. Pumpkins are a powerhouse of vitamins A and C while being low in calories. This, coupled with fingerroot’s medicinal properties of being anti-inflammatory and rich in antioxidants, makes the dish a perfect combination of health and taste. No need to feel any guilt while indulging in this creamy bowl of goodness.
What You’ll Need
- 1 large pumpkin (about 5 pounds)
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled & chopped
- 1 large onion, peeled and chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh fingerroot (grachai), minced
- 1 tablespoon olive oil
- 4 cups chicken stock
- 1/2 cup heavy cream
- Salt and black pepper to taste
- A pinch of nutmeg
Method
Step One
Preheat your oven to 180 degrees Celsius. Slice the pumpkin into halves and remove the seeds. Peel and chop the pumpkin into chunks. Place the pumpkin chunks onto a baking tray lined with baking paper. Drizzle with olive oil. Roast in the preheated oven for about 45 minutes or until tender and caramelised.
Step Two
While the pumpkin is roasting, prepare the other vegetables. Peel and chop the carrots, potatoes, and onion. Chop the celery and mince the garlic and fingerroot.
Step Three
Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, garlic, fingerroot, carrot, and potato. Cook over medium heat until the vegetables are softened, stirring occasionally.
Step Four
Remove the roasted pumpkin from the oven and add to the pot with the other vegetables. Pour in the chicken stock. Bring the mixture to a boil then reduce the heat and let it simmer for about 30 minutes or until all the vegetables are cooked through.
Step Five
Using a blender or immersion blender, puree the soup until smooth. Make sure to be careful when blending hot liquids as they can splatter. Do it in batches if necessary.
Step Six
Return the pureed soup back to the pot. Stir in the heavy cream. Season the soup with salt, pepper, and nutmeg, adjusting to taste. Heat the soup over low heat until it is heated through. Serve the Roasted Pumpkin Soup with Fingerroot and Cream hot.
