Fall is a very depressing season in Montreal because summer is gone and you know it’s gonna get really bad for a very long time! However, it’s still nice outside, the colors are beautiful and most of all, the veggies are amazing! It’s pumpkin soup season!!!
2 medium sized pumpkins (choose at least one nice looking one)
10 cups of chicken broth
1 ginger root
3 gloves garlic
I like to serve the soup in an emptied pumpkin so that’s why I have 2 in the ingredients! The first one is going to be the service one so be careful when you open it to make sure you cut the top carefully and not to break it. Empty it with a hard spoon to make it smooth and clean inside.
Preheat the oven to 425F
The second one is for it’s meat, so you can cut it in half right away and the remove the seeds without being so messy. Once its clean, cut it in pieces that fit on cookie sheets, flesh down and sprinkle with olive oil. Roast them for about 1/2 an hour or until you can easily stick a pairing knife through the flesh.
In the mean time, peel and cut your carrots and potatoes, crush the garlic and cut the onions. Start by cooking the onions and garlic in butter in a big pot then add the carrots, potatoes and sauté for about 2 minutes. Add 1/2 the chicken stock and cook until the carrots are tender.
Remove the pumpkin pieces from the oven, remove the skin with a pairing knife and add to the pot. Grate about 1 1/2” of ginger over the pot as well.
Remove from the heat and use the hand blender to make everything silky smooth! Add some broth if it’s too chunky! I put more ginger every time but it’s easy to overwhelm the soup if you put too much, so be careful. Adjust with salt and pepper to taste. I like to have grated sharp cheddar to eat the soup with as well!
Serve it in your emptied pumpkin and everyone will be amazed!