Saturday, March 01, 2008

Roast Pumpkin Soup with Spiced Baguette Toast

烤南瓜湯 配 法式香料吐司
Category: Soup
Style: Western
Difficulty: Easy
Portion: Makes 6 to 8 servings

2 kg Japanese pumpkin, cut into halves, skin on
7 cups chicken stock
1 tbsp Dijon mustard
2 tbsp honey
salt and pepper to taste
Spiced Baguette Toast
1/2 baguette, sliced into very thin slices on an angle
olive oil
1/2 tsp salt
1/2 tsp grated nutmeg
1/4 tsp pepper

Preheat oven to 400F. Place pumpkin halves in a baking dish lined with parchment paper, cut side down. Bake for 45 minutes or until very tender.
Scrape the pumpkin from the skin. Place the flesh in a blender in two batches, with 1 cup of stock and 1/2 tbsp of mustard in each batch and blend until smooth.
Place the pumpkin puree, remaining stock, honey, salt and pepper in a large pot and simmer over medium heat for 5 minutes for until hot.
In the mean time, put baguette slices on a foil lined cookie sheet. Brush both sides of bread slices with olive oil. Combine salt, nutmeg and pepper in a small bowl, and sprinkle mixture on top of bread slices. Bake in the oven until browned.
Serve soup with spiced toasts.

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