One cold grey evening, many good and hungry people gathered in a large, cosy kitchen. And they wanted a hot soup so much that uncle Gosha cooked as many as four: fragrant, rich, and nourishing soups with the time-tested recipes. Everything was so delicious and sincere that although some of us did not meet uncle Gosha again, we still cook soups with his recipes. We start the season with a creamy porcini soup with croutons (where would we be without them?). Then the time comes for the roasted pumpkin soup, and with cold weather, when you want warmth – not only outside, but also inside 😂 – we cook Mexican chili soup and creamy Boston clam chowder. Uncle Gosha is one of the “scattered around the world” Odessa-natives, he lives in America and cooks American food with Odessa style 😉
One cold grey evening, many good and hungry people gathered in a large, cosy kitchen. And they wanted a hot soup so much that uncle Gosha cooked as many as four: fragrant, rich, and nourishing soups with the time-tested recipes. Everything was so delicious and sincere that although some of us did not meet uncle Gosha again, we still cook soups with his recipes. We start the season with a creamy - Prep time: 30 minutes
- Cook time: 1 hour
- Serves: 4-6
- Difficulty: easy
- Course: soup
- Cookware: knife, blender
- Cuisine: French
Ingredients
- 1½ litre vegetable or low-fat chicken stock
- ½ kg pumpkin
- ½ parsley root
- 1 carrot
- 1 small onion
- 2 whole garlic bulbs
- 100 ml single cream
- 1 tbsp flour
- olive oil
- sugar
Cooking method
Step 1
Heat the oven to 180˚С. Peel and dice the pumpkin, parsley, and carrot. Peel the onion and chop into large wedges. Put the vegetables on a baking sheet, pour with olive oil and lightly sprinkle with sugar. Bake the garlic heads without peeling. Bake until all the vegetables are tender and light golden brown.
Step 2
Peel the roasted garlic. Pour stock into a large pot and bring to boil over medium heat. Add the vegetables to the stock, bring to boil again and remove the soup from heat.
Step 3
Blitz the hot soup using a hand blender. In a separate bowl, mix the cream and flour. Add to soup, whisking until smooth.
My tips and tricks:
It is very easy to give pumpkin soup completely different flavours, for example, pour a couple of olive oil drops on top, garnish it with any goat cheese, parsley or your favourite croutons 😊 You can also lightly fry the pumpkin seeds in olive oil, finely chop and sprinkle the soup with them right before serving. If you want to please yourself with an unusual design, find small round pumpkins, completely remove the pulp (just be careful and do not cut the skin), and serve fragrant pumpkin soup in them.
- 1½ litre vegetable or low-fat chicken stock
- ½ kg pumpkin
- ½ parsley root
- 1 carrot
- 1 small onion
- 2 whole garlic bulbs
- 100 ml single cream
- 1 tbsp flour
- olive oil
- sugar
- Heat the oven to 180˚С. Peel and dice the pumpkin, parsley, and carrot. Peel the onion and chop into large wedges. Put the vegetables on a baking sheet, pour with olive oil and lightly sprinkle with sugar. Bake the garlic heads without peeling. Bake until all the vegetables are tender and light golden brown.
- Peel the roasted garlic. Pour stock into a large pot and bring to boil over medium heat. Add the vegetables to the stock, bring to boil again and remove the soup from heat.
- Blitz the hot soup using a hand blender. In a separate bowl, mix the cream and flour. Add to soup, whisking until smooth.