This was the soup I served at the 2013 Macro Feast!
I made homemade croutons for some texture and crunch – a lack of selection at the grocery store led me to buy mint instead of basil for these croutons. I decided I wanted to highlight the sweetness of the caramelized root vegetables and the mint, so I kept the spices in the soup very simple, adding only allspice to round out those delicious sweet and savoury flavours.
The walnut pesto topping added a creamy decadence to an otherwise average dish.
This was certainly a favourite of my guests that day.
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Roasted Pumpkin Soup
– about 4 cups of pumpkin, peeled and cut into large chunks
– 3 onions, quartered
– 3 carrots, cut into large chunks
– 4 cloves garlic
– ½ tsp allspice
– 4 tbsp sesame oil
– 2 tsp salt
– 8-10 cups of water or stock
Preheat oven to 425 degrees.
Toss pumpkin, onions, and carrots in 2 tbsp of oil and 1 tsp of salt. Spread on baking sheet and bake for 45-50 minutes or until tender and caramelized. Remove from oven and let cool.
In a large stainless-steel pot, heat remaining 2 tbsp of oil over medium heat. Add roasted vegetables, 1 tsp of salt, and allspice, and let cook for a minute or two. Turn heat up to high and begin adding water or stock. Bring to a boil, reduce heat, and let simmer for 20-25 minutes, or until vegetables are very tender and flavour is correct.
Puree soup in batches and transfer back to pot. Serve hot, topped with croutons and walnut pesto.
Preheat oven to 325 degrees.
Toss bread cubes, oil, and spices together. Spread evenly over a baking sheet and bake until golden and crispy, about 15 minutes. Set aside to cool
– 1 cup walnuts
– 2 tbsp sesame oil
– pinch salt and pepper
Toast walnuts in a stainless steel pan until fragrant. Let cool completely.
Transfer toasted walnuts to a food processor and add salt. With lid secured and power on, chop walnuts while slowly pouring in the oil until texture desired is reached.