This lovely pumpkin soup will warm you up from the inside. I use fresh herbs from the garden which are still available as much as possible, right now it’s celery, basil, and rosemary, sometimes I add fresh thyme as well.
1 medium sized pumpkin, about 1,5-2 kg
few stalks of celery small of fresh basil (preferably fresh) 4 stalks of fresh rosemary 2 large onions 3 cloves of garlic Vegetable stock 1L Little bit of red wine Salt and pepper Olive oil
CROUTONS: Stale (sourdough) bread to toast Olive oil, salt, pepper and 1 garlic clove
Start by preheating the oven at 200 degrees. Cut the pumpkin in rough cubes, add to a large pot together with 3 cloves of garlic cut in small slices, olive oil and some salt and pepper. Mix well and empty the pot on a baking sheet or tray in the oven. The pumpkin will need about 40 minutes in a preheated oven or until soft and a bit browned.
In the meantime cut the onion, and all the herbs, I normally leave the rosemary and thyme as stalks so you can pick them out later. Put in the same pot you used for the pumpkin and start of with the onions and some oil. Fry until it starts to darken and now add the fresh herbs, fry again until it starts to darken and now add some red wine. If the liquid is gone add the vegetable stock and start simmering with the lid closed. Leave until the pumpkin is ready.
Now cut some bread in 1cm cubes, preferably sourdough but anything else is fine as well. Put in a skillet or oven tray and add some oil, salt, pepper and 2 grated/finely cut cloves of garlic. Now put it in the oven.
Full recipe at: