Roasted Pumpkin Soup

When I travelled to the Kingdom of Bhutan in 2011 with Margrit Elliot, meals, hotels, in-country travel were included in the daily rate of $150.

Margrit, lives with her husband, Bruce, in La Conner.

She conducted medical missions, under a non -profit.

On our trip, we each carried a suitcase full of medical supplies.

Each item available over the counter here in the States.

In Bhutan, much needed, such as gauze.

Arriving from Bangkok, Thailand into Paro.

Destination of Thimphu with travels to Punakha and Bumthang.

Each hotel/resort destination offered delicious Bhutanese food.

Many dinner meals began with either French Onion Soup or Pumpkin Soup.

Their pumpkin soups are an inspiration to this recipe.

Theirs had a bit more spice and less onion than my recipe.

Enjoy.

Ingredients

Sugar Pumpkin, 1 medium

Onion, 1 medium

Garlic, 1 tablespoon, minced

Olive Oil, 4 tablespoons

Vegetable broth, 1 quart carton

Ground Cinnamon, 1 teaspoon

Ground Nutmeg, 1teaspoon

Ground Cloves, ½ teaspoon

Kosher Salt, 1 teaspoon

Cayenne Pepper, a dash

Unsweetened Coconut Cream, 5.4 ounces

Real Maple Syrup, 2 tablespoons

Preparation

Roasting the Pumpkin. Wash the pumpkin, cut in half and scrap out the seeds. Optional to coat skin with 1 tablespoon of olive oil. Place on a shallow baking sheet, cut side down. Add a cup of water. Roast in preheated 350 degree oven, for 45 to 60 minutes. Remove from the oven and allow to cool. You can refrigerate for a day before assembling your soup.

Soup Preparation

Using a heavy pan, I use my Dutch Oven, add 3 tablespoons of olive oil, your minced onion and garlic. Cook on medium heat until onions are softened. Scrap the pumpkin meat from the skin. Add to soup pot. Mix and heat. Add vegetable broth and spices. Stir. Heat for 20 to 30 minutes. Add portions of the soup to a blender. Do a portion at a time, so as not to overfill the blender. Blend all until smooth. Return to the soup pot. Stir in the coconut cream and maple syrup. Heat up slowly, stirring. Can be served with a teaspoon of sour cream added to each soup bowl. The spices darken the pumpkin.