Burnt Pumpkin Soup

This was one of those sundays... I had no idea what to make for our lunch/dinner. I wasn't in the mood for chicken and we don't really have "sunday meat" like a roast. We had the potato bake in the week, so that was taken... And then I remembered my Burnt Pumpkin Soup!! This is a simple recipe, but a lot of work. It takes about 4 hours. Depending of course, on how much you rest inbetween. 

Ingredients- Chicken Stock

7 soup pieces of chicken (mostly bones and skin)
2 litres water
2 star anise
3 bay leaves
25 black peppercorns (about)

Method

Put everything in a pot, put on the lid, and cook for an hour. If it too watery, cook for another 30 minutes.

Once cooked, strain over a bowl, to remove the chicken pieces, peppercorns, anise and bay leaves. Remove any usable meat you can from the bones and put it back in the pot. The water you strained is your chicken stock.

Ingredients - Pumpkin

3 medium butternuts, quartered

1/4t fine cinnamon

2 onions, chopped

100g butter

grated nutmeg

3tbs sugar

coarse salt

500ml cream

Method

Place the butternut on a baking pan, sprinkle with salt. Bake in the oven at 160degrees C for an hour. After an hour, add a little water to the base and bake for another half hour. Put on medium grill for 10 minutes.

Melt the butter in the pot with the little chicken pieces you could salvage off the bones. Add the onion and fry. Add the sugar and cinnamon, let it melt and remove from heat. Scoop out the butternut into the pot. Add the chicken stock, nutmeg and cream. 

Let it simmer for about 10 minutes. Blend it in a blender until smooth. 

The bread next to the pot, is my Baking Powder Bread. It will be in my next post. Goes lovely with this soup!!

Serve it up, and enjoy! 

This is enough for at least 6 people. It is very rich and filling and delicious!!

Yours in oil and veggies

Risch