- 6 sugar pumpkins (small)
- olive oil
- 4 tablespoons butter
- 1 onion (diced)
- 2 cloves garlic (chopped)
- 1 potato (peeled and cut into 1-inch dice)
- 2 carrots (peeled and cut into 1-inch pieces)
- 1/2 sugar pumpkin (large, or butternut squash, peeled, seeded and cut into 1-inch pieces)
- heavy cream (or plain yogurt, to serve)
- whole-grain bread (toasted, cut into leaf shapes, to serve)
- Preheat the oven to 350°F. Cut a circle in the top of each pumpkin and remove – these are the lids, so don’t throw away. If you find it easier, just slice the top off each pumpkin.
- Scrape out and discard seeds. Brush inside each pumpkin with olive oil and season. Replace lids and place on a baking pan. Roast for for 30-40 mins or until tender and cooked through.
- Heat butter in a large saucepan in medium heat. Add onion and garlic and sauté until soft. Add potato, carrot and pumpkin and sweat for 10-15 mins to caramelize. Cover with water and bring to a boil. Reduce heat to low; simmer for 20 mins or until tender.
- Purée until silky smooth, adding more water if necessary to reach desired consistency. Season to taste. For a stonger flavor, add 1 tbsp freshly grated ginger, 1/2-1 tsp red pepper flakes and 1 tsp each cumin seeds and coriander seeds at the sauté stage and then a large bunch of cilantro at the puréeing stage.
- Fill pumpkins with hot soup, leaving room to replace the lids. Serve with a little pot of cream or yogurt to swirl through soup, and toasted grainy bread cut into leaf shapes