Roasted pumpkin soup
Pumpkin is one of the vegetables actually grown in Trinidad and Tobago and so when I wanted to make a dish that focuses on a product sourced from a local farm, pumpkin soup was the first idea to come. I love its creamy texture, versatility and that it's very easy to make a version that looks and tastes like a professional chef made it. I saw a version of this (butternut squash) made by Antoni on an episode of QE and was so intrigued I decided to replicate it.
Roasted pumpkin soup
Pumpkin is one of the vegetables actually grown in Trinidad and Tobago and so when I wanted to make a dish that focuses on a product sourced from a local farm, pumpkin soup was the first idea to come. I love its creamy texture, versatility and that it's very easy to make a version that looks and tastes like a professional chef made it. I saw a version of this (butternut squash) made by Antoni on an episode of QE and was so intrigued I decided to replicate it.
Open in Cookpad AppSteps
- 1
Mix the flour and 2 cups coconut water into a dough and set aside. This is for the yummy coconut dumplings. We will get back to them later.
- 2
Cut your pumpkin, carrots, and onions into cubes and add the cloves of garlic. Place on a baking sheet then drizzle with olive oil. Place in oven and enjoy the smell of your kitchen while it's roasting for the next 45 minutes. I added the thyme after about 15 minutes and my kitchen smelled so good.
- 3
After the veggies are nice and roasted, you need to blend them to a puree. You can add heavy cream at this point. I also added a cup of coconut milk.
- 4
Pour it in a pot to cook some more.
- 5
Add salt, spices and mix. I basically taste and add more if it is necessary. While this is happening put your bacon in the toaster oven so it is nice and crispy. Then serve with bread.
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