Delicious: Spicy Roasted Pumpkin & Carrot Soup

Gosh! It's been almost six months since I have been part of the blogosphere. It was towards the end of July when I first started with Culinary Experiments of an Amateur and I must say that this blog has made so many things possible for me. It gives me that little glow every time I think about them, though I did not realize at the time that what had started out as a bit of fun would turn out to be addictive passion! Besides the fact that I am learning so much everyday about picture-taking, I have to say I have become more experimental with my cooking too. I do not shy away from complicated sounding recipes anymore. As a matter of fact I take this on as a challenge and in the end I am totally amazed at how it turned out. And when everything turns out well for me, I just cannot wait to share it with you.

You! That is the biggest bonus I was rewarded with this blog. I got to know many of you. Through your comments, mails and blogs it was just plain fun being in touch with you. The best thing about it is that I look forward to more of it this year. Just getting to know people through their blogs and sharing a common passion in food brings us all so much closer. I would have never thought that this was such a fantastic social community. So thank you everyone, you guys rock. :)

Getting back to today’s dish. Rustic and easy. Often I crave the simple dishes. There are certain food combinations that simply work extremely well together. One of them are pumpkin and carrots. Both have a sweet flavour and the crunchiness of the carrot is a wonderful contrast to the juicy softness of the pumpkin. Add a bit of green chilli and adequate seasoning you've got an explosive flavour.

Roasting both the pumpkin and carrots is like a beautiful love affair. The sweet harmony of flavours that are intertwined with each other is incredible.

After checking out my pantry and refrigerator, I started forming a recipe in my head. This soup is so easy to make: roasted veggies, extra-virgin olive oil, onion, and a hint of pepper, salt and green chilli and Bingo! The flavour you get is a lovely mix of roasted veggies and seasoning, just waiting to be enjoyed. I am a lover of soups and thus ended up making a little extra for the glutton in me!! :)

I'm sure everyone has their own pumpkin soup recipe that they swear by. It will be interesting to see the various versions for pumpkin soup and the secret ingredients that are added into it!

When I saw Donna Hay's pumpkin soup recipe on her show on the Lifestyle channel the other day, I had to try it. But of course, I made a few changes of my own to give it that twist and more so to suit our palate. It's easy, delicious, and has a different level of flavour. The aroma of the fresh juicy pumpkin is intense and the flavour pure and powerful. Not watery or insipid like it's often the case but a beautiful light consistency. A healthy and refreshing soup for all those weight watchers out there. Do give it a try and you'll see what I'm talking about.

Once the veggies are pulled out of the oven and the sensational aroma of roasted pumpkin fills the kitchen, all I do is throw in everything into a large pot along with some chicken stock and puree. How easy is that?

So, today I present to you the wonderful, totally nourishing and the very comforting, Roasted Pumpkin Soup. There is certainly no fixed recipe for a pumpkin soup and you are free to play with the flavours as you like it. Enjoy!

Ingredients

Pumpkin - 1 (pie pumpkin)

Carrot – 1 (medium)

Onion (finely sliced) – 1

Green chilli (slit lengthwise) – 1 or 2 (adjust as per spice tolerance)

Chicken Stock – 2 ½ to 3 cups

Cinnamon – 1 inch stick

Clove – 1

Salt – to taste

Cracked pepper – to taste

Brown Sugar – 2 tsp

Olive oil

Method

Preheat oven to 200 degrees celcius. Cut pumpkin into medium sized chunks. Scoop out seeds. Clean carrot and cut into medium size chunks. Place pumpkin (cut side up) and chopped carrot on a greased baking tray. Drizzle with olive oil and salt and bake for 45 minutes to 1 hour or until golden and roasted through. (best way to know if the pumpkin is cooked – check and see if fork tender)

Once the pumpkin has cooled slightly, scoop the pumpkin and keep aside.

Heat oil in a saucepan and saut’e sliced green chillies, cinnamon and clove for a few minutes. Add sliced onion along with brown sugar. Saut’e till onion turns golden brown and is caramelized well. Add the roasted pumpkin and carrot and stir for a few minutes. Now add the chicken stock to the saucepan and bring to a boil. Puree with a stick blender or a normal blender. Place the saucepan back on the stove and turn onto a medium heat. Heat through for a few minutes. Add enough salt and cracked pepper.

Serve piping hot.

Notes: To give it that oomph! factor, garnish it with fresh cream.