Recipe: Roast pumpkin soup

I guess most of you should know that I, Lirong, is a pumpkin freak. Anything pumpkin just GIVE IT TO ME. So after seeing a friend's instagram post on roasted pumpkin soup, I told myself I NEED! 

Here's 2 huge pumpkin, I thought why not use the pumpkin as a 'bowl' as well? 

Pumpkin bowl recipe:

1. Cut off the top of the pumpkin  and scoop out the seeds with a sharp-edged spoon.

2. Once the insides are removed, season with salt and pepper and insert into a 350-degree oven for about 20 minutes, long enough to take some of the raw edge off the pumpkin. 

3. Once cooked, fill the cavity with soup. 

Ingredients:
 1 large pumpkin (mine was 2kg)

1 tbsp oil

shallots, diced

garlic, chopped

4 cups oyster (may substitute with chicken) broth (vegetarian may use vegetable stock)

Salt and pepper to taste (optional)

Method:

1. Heat the oven to 400°F. Skin the pumpkin and using a sharp knife, cut the pumpkin into smaller pieces and place on a baking sheet; bake for 1 hours.

2. When the pumpkin is cooked, smash it using a spoon. 

3. Heat up a large pot with oil, add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.

4. Blend in a blender and blend the soup until smooth.

5. Scoop into the pumpkin bowl, serve hot. 

Roasted pumpkin soup. 

I'm so proud of myself! LOL!

:P

  

The soup was super smooth and tasty!!

 I died and went to pumpkin heaven! :')

You could have the fresh and soup eaten together. :') OMG~ *stomach growls*  Pumpkin lovers, I swear you need to try this. 

:') :') :') 

.xoxo.

Lirong.