Pumpkins in different shapes, sizes and colours are here. I experimentet with a new recipe today.
This gives a potful of soup, at least eight portions.
Ca. 1,5 kg pumpkin, 1 large onion, 2 tbsp butter, 1,5 l water with chicken stock, herbs, salt and pepper, 2 tsp pumpkin spice, 2 tbsp polenta (instant).
Turn the oven on to 175 C (350 F). Chop and de-seed the pumpkin. Place the chunks on an oven tin and roast for 30 minutes.
Chop the onion and sauté it in butter.
Let the pumpkin cool and peel the skin. Blend the pumpkin and onion in a blender adding boiling water until the soup becomes smooth. You can also leave it somewhat chunky.
Taste and add salt, pumpkin spice, salt and pepper to taste. Add the polenta. Boil it up and decorate with herbs.
Serve with croutons or farm bread. Enjoy!
Make risotto with eventual leftovers.