soup essentials: roasted pumpkin soup

How To Make soup essentials: roasted pumpkin soup

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  PREP/PREPARE
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  Chef's Note: I will admit that I am not a big fan of this soup; however, as a professional chef that cooks for others, I will say that it gets a lot of praise when I serve it. When you cook for others, it's not always about what you like... it's about what others like, and this soup is a BIG hit.
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  Chef’s Note: To cook the pumpkin, cut it in half, and scoop out all the guts. Then brush the inside with some extra virgin olive oil. Place on a parchment-lined baking sheet, cut side down, and baked on the bottom rack of a preheated 400f (205c) oven until soft, and beginning to brown, about 40 minutes. After it cools, remove the skin, and blend the cooked flesh into puree.
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  Gather your ingredients (mise en place).
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  Add the oil to a medium soup pot over medium heat.
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  Add the onions, and sauté until they begin to soften, but not brown, about 4 – 6 minutes.
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  Add the garlic and stir with the onions until fragrant, about 45 seconds.
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  Add the vegetable stock and the dry spices, and stir to combine.
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  Add the pumpkin.
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  Allow the mixture to simmer for about 10 minutes.
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  Add the coconut milk, and stir until smooth.
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  Chef's Note: If you want the soup even smoother, add it to a food processor or blender, and blend until smooth.
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  Chef’s Note: Taste the soup and check for proper seasoning.
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  PLATE/PRESENT
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  Serve while still nice and warm, on a cold Winter’s evening. Enjoy.
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  Keep the faith, and keep cooking.
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