[inspired by Valli from More Than Burnt Toast]
- huge pumpkin – about 1¹∕₂ kg pumpkin flesh will be needed
- 750 g sweet potatoes (peeled and cubed)
- 2 large onions – about 300g (cut into wedges)
- 3 tbs olive oil or butter
- 2 litres of boiling water
- 1 cup double cream
- 4 vegetable cubes (10g each)
- 6 tbs tomato puree
- 1¹∕₂ tbs garlic granules
- 1 tbs herbal pepper or optionally some other herb mix
- sea salt to taste
- 4 small baguettes
- about 50 g of grated Parmesan cheese
- rainbow peppercorns
- handful of chopped chive to serve
- tools to carve pumpkin or sharp knife and metal ice cream scoop
- tea light candles
- roasting tray
- large pot to cook soup
- hand blender
- First make zigzag opening on the top of the pumpkin, around the stem (must be big enough to scoop out all inside). Using hands or large spoon take out all seeds, discard or leave aside if you want to roast them later. With special scoop, sharp spoon or metal ice cream scoop take out pumpkin flesh and leave aside. Then using sharp knife or special carving tools cut out nose, eyes and pumpkin mouth (I used filleting knife). Place tea light candles inside and place back top of the pumpkin.
- To make the soup place on the baking tray sweet potatoes, onions and bigger pieces of pumpkin flesh, toss with some olive oil or butter and place in the oven preheated to 200°C (392°F). Roast until browned.
- In meantime combine water with cubes to make the stock. Place together with all the rest of pumpkin flesh and cook covered for about 30 minutes.
- When roasted vegetables are ready add them also to the pot, season soup with garlic, herbal pepper, tomato puree and cook covered for another 10 – 15 minutes.
- While the soup is still cooking it is time to make Parmesan crisps. Cut each baguette in half, then slice them lengthwise. Spread some butter on them, sprinkle generously with Parmesan cheese and season with freshly cracked rainbow peppercorns. Place in the oven preheated to 200°C (392°F) for couple minutes until bread is golden brown.
- Once the crisps are ready remove soup from fire and blend until smooth, add cream and blend some more.
- Season to taste with salt and serve in the bowls sprinkled with some chive and Parmesan crisps on the side.
Serve 6 people plus 1 toddler.
Happy Halloween Everyone!