Better pumpkin soup in the world. You can see the pumpkins that I used in the photos.I was so surprised that are so good. I don’t know the name of this type of pumpkin, but it is so good.
– 5 tablespoons unsalted butter
– 3 pumpkins , halved and seeded
– salt and freshly ground pepper
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon turmeric
– 1/4 teaspoon freshly grated nutmeg
– 8 cups chicken or vegetable stock
Preheat oven to 375 degrees. Line one baking sheet with parchment paper. Coat it with 1 tablespoon butter, and sprinkle with 1 tablespoon water. Season flesh of pumpkins generously with salt; place cut-side down on sheet. Roast until tender, 30 to 45 minutes.
Meanwhile, melt remaining 4 tablespoons butter in pan. Add onions and cook until translucent. Add garlic, turmeric and nutmeg. Cook and stir frequently, for 2 minutes. Set aside.
When pumpkin is cool enough to handle, using a spoon, scrape flesh from skin into the pan. Stir in stock, and bring to a boil over medium-high heat; reduce to a simmer, and cook over low heat for 30 minutes. Blend soup using an immersion blender or in batches in a blender. Season with salt and pepper. Serve the soup with pumpkin seeds and cheese. Enjoy!