Rosted Pumpkin Soup With Pesto And Toasted Pine Nuts
There’s nothing remarkable about snow in the winter time in Canada but today is apr. 6. Toronto was hit by a mini winter storm again. Somebody needs to comfort me but I am alone so I comfort myself with food. Back to the soul warming food category, rosted pumpkin soup is a perfekt idea.
Nothing easyer to make like a pumpkin soup. This one is an absolute winner , you can take it wherever you want with more spices, more ingredients and lovely toppings. Don’t forget to make the most of your pumpkin by roasted seeds they make a great topping for this soup.
The wonderful thing about any pumpkin is that, once slivered and roasted, it becomes soft, sweet and rich. That means there aren’t many dishes that wouldn’t benefit from some, and they can be used in a variety of dishes from salads to stews, and more besides.
When the soup was ready the snow was stopped. It is a joy; warm soup and a sun shining again.
- 2 3/4 pounds sugar pumpkin , halved and seeded
- 1 onion, peeled and quartered through the stem
- 2 carrots peeled and quartered
- 1parsnip peeled and quartered
- 1 garlic clove, peeled
- 1/4 cup olive oil
- Coarse salt and freshly ground pepper
- 4 cups homemade or store-bought low-sodium vegetable stock
- 1/3 cup whipping cream
- 4 tbsp basil pesto ( home made or store buy )
- 1/3 cup toasted pine nuts
- 2 tbsp sour cream or whipping cream to decorate
- Preheat oven to 4oo degrees on a roasted posititon. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, carrots, parsnip, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
- Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 2 cups stock, and puree until smooth. Bring soup just to a simmer and add the whipping cream. Remove from heat, and season with salt and pepper. Cover to keep warm. Garnish with toasted pine nuts, pumpkin nuts , pesto, cream and some mini baquette crisps. Drizzle with a little olive oil.
- (You can add more liquid to your soup but I like more dense.)
- You can make a toasted pine nuts in three ways.
- Spread the nuts on a baking sheet and bake at 375°F, stirring occasionally, until golden-brown, 5 to 10 minutes.
- Pro: The color of oven-toasted nuts is evenly golden.
- Con: You have to heat the oven. We tend to use this method only if we're heating the oven for other reasons, too.
- Toaster Oven
- Spread the nuts on the baking sheet that came with the toaster oven and bake at 325°F, stirring frequently, until golden-brown, 3 to 5 minutes.
- Pro: Produces results similar to those from a conventional oven, but a toaster oven heats up much faster and is more energy efficient.
- Con: Closer proximity to the heating elements in a toaster oven increases the risk of burning the nuts, hence the need for more frequent stirring and a lower baking temperature.
- Put the nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.
- Pro: The quickest and most convenient method.
- Con: The nuts develop spotty, uneven color and burn more easily than with the two oven methods.