Organic Pumpkin Masala Soup

One of my favourite recipes to cook and share is "Organic Pumpkin Masala Soup" which is a perfect pairing for your guests during Autumn and throughout Winter...

When ever I cook a recipe I can't help but adjust herbs and spices and make it taste a little different each time...this was a recipe I created during my Garam Masala phase. If you are a spice nut like me, then you know exactly what I mean... please enjoy. Don't forget you can order this as part of Catering Menu during Autumn through to Winter just ask.

This recipe is enough for 4 people as an Entree or 12 as a soup shot Starter

INGREDIENTS

1 Organic Butternut Pumpkin

2 litres of Organic (preferably home made) Chicken Stock

1 ea Bay Leaf

2 tbsp Garam Masala (Organic if possible)

1/4 tsp Turmeric

1 tsp Himalayan Pink Rock Salt, ground

1 tsp Cracked Black Pepper

1 Organic Brown Onion

1 tbsp Butter

METHOD

Preheat oven to 180C.

Slice pumpkin in half lengthwise and place on a baking tray lined tray, skin side up.

Bake in the oven for approximately 1 hour or until the skin turns golden.

Take the pumpkin out of the oven and allow to cool. This can be done the day before you require the soup or you can used left over roasted pumpkin from a previous nights meal.

In a large, heavy based, saucepan add butter and place on a low heat allowing butter to melt.

Dice the onion and add to the butter along with the Bay Leaf and Spices/Seasoning. Cook until the onion is opaque.

Now add in the chicken stock and leave on low heat whilst you tend to the pumpkin.

With the pumpkin - take off the skin and remove the seeds. Dice into small pieces and then add to the warmed stock.

Bring the soup to a simmer and allow to heat through for at least 10 minutes. 

Using a stick blender, or you may remove and place in a blender, mix all ingredients until smooth.

At this point you can set aside ready to reheat for Service time or place back on the stove and heat on low heat for up to 20 minutes longer to incorporate more flavour into your soup.

Serve in bowls for Entree or shot glasses for Starters.

You can garnish with a few floating Pumpkin Seeds or roasted Garlic Gremolata