They are big on pumpkin here in Oz. Coming from the US, the only pumpkins I was used to seeing were the typical ones used for jack-o-lanterns and the occasional butternut for a winter treat (cut in half, seeds scooped out and the hollow filled with butter and brown sugar, then roast until all caramel-ly), and of course pumpkin pie at Thanksgiving (but you either bought a pie, or made your own using tinned pumpkin). That was my total pumpkin experience prior to moving here. But Oz could also be marketed as the "land o' pumpkin". You get it everywhere, and all different varieties, like the kent (which is also known as the queensland blue or jap). They serve pumpkin roasted as a side vegetable, in pasta, in saladand in soups.
I am not a big fan of pureed soup. I like chunky bits in my soup and a clear broth is my preference. My only previous experience with pumpkin soup left me with PTPSD (post-traumatic pumpkin soup disorder); I remember watching my grandmother make pumpkin soup when I was about 5 or 6. My grandmother was the queen of soups, to this day I can not replicate the meatball soup she used to make (tiny meatballs floating in a creamy, mushroomy, oniony broth), but the pumpkin soup? Blech. I would give you a visual, but it would probably put you off pumpkin soup for the rest of your life as it almost did me.
On Saturday night, Mr. M caved in (ok, I browbeat him incessantly) to my request to watch this. One of the recipes was this roasted pumpkin soup. Yesterday I went into the city and had a huge lunch with friends. Mr M was supposed to be home late, however he caught an earlier flight home which meant I had to make a dinner of some sort. So, I made the soup. And then I tried a small taste. Then a small bowl. Luckily Mr. M made it home to try it, because it was a close call. I'd love to show you photos, but by time I came up for air the soup was gone and Mr. M & I were fighting over who got to lick the pot clean.
The soup was pureed and I think the next time I make it I will keep some roast pumpkin aside to chunk and add at the last minute. I still like a bit of texture in my soups, but this is the beauty of all good recipes (more on this in another post). I might also add a bit of roast chili, or maybe top with some fried sage leaves, (the sage would then deviate from the fast and simple, but what's another pan to wash when you have a dishwasher!). I am not sure what path I'll take, I only know I am now a convert.
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