I've never made something with pumpkin before! I have eaten pumkin soup twice in my life, and I really liked that! I planned to make pumkin risotto of some recipe I found. But the evening I wanted to make it, my mother and her boyfriend suddenly went out for dinner, leaving me alone with that round orange pumpkin.
So, it's a little sad to make pumpkin risotto just for one. Instead, I opted to make pumpkin soup because you can easily eat the leftovers the next day! As I said, I never made it before, so I looked it up on the internet and gave it my best shot. I did read that the flavour was best if you first grilled the pumpkin. I grilled it together with two small potatos, an apple and several cloves of garlic, topped with olive oil, sea salt, rosemary and thyme, for 50 minutes at 180 degrees.
In a soup pan, I first sautéd a red onion (we were out of the yellow variant), then added all the grilled stuff and vegetable stock from a tablet. I forgot what other kind of herbs and spices I added, but I knew I added a bay leaf to the mixture, and a splash of sherry.
Because I was to eat this as a main dish, I left some pumpkin pieces aside, and pureed the soup. Because I'm a real meat-lover, I wanted to add a bit of baked ham (dinner without meat? How... un-me!). I had a fifth of a baguette in my freezer, which I un-froze and dipped in olive oil before I baked it for 8 minutes at 220 degrees.
So, this is grilled pumpkin soup with pumpkin pieces, topped with creme fraiche, scallions and ham! I thought it was really tasty
Oh, the pumpkin next to the plate is just a decorative one from our garden table
And I had a glass of Chardonnay wine, my favorite type!