Kandla Nijhowne
The offerings of Mother Earth come in a myriad of hues and shapes. It is scientifically proven that each colour of vegetable carries its own unique cocktail of nutrients for our well being. Pumpkins are not just about Halloween. This orange veggie contains numerous health benefits for our heart, eyes and blood pressure. Roast some chunks and prep this creamy soup, laden with beta carotene.
Pumpkin and brown butter soup
The ingredients
- 1 kg peeled, ripe pumpkin
- freshly ground pepper and sea salt
- 1 tbsp extra-virgin olive oil
- 2-3 tbsp fresh thyme (or 1½ tbsp dried thyme)
- 3 tbsp butter
- 5 spring onions (green and white parts chopped separately)
- 3 cups stock (chicken or vegetable)
- 1 tbsp honey
- 1- 1½ tsp lemon juice
- 2 bay leaves
Method
- Pre-heat oven to 190 degrees C. Peel and cut the pumpkin into thick slices and rub well with olive oil, half the thyme and salt and pepper.
- Roast till tender, flipping halfway through cooking (this could take 1- 1¼ hours). Cool.
- Melt half the butter in a heavy saucepan, then saute the white parts of the onions till tender.
- Pour in the stock and honey and simmer briefly. (3-4 minutes). Add the bay leaves and the pumpkin into the pot and cook for another 5 minutes. Remove the bay leaves.
- Use a blender jug to puree the liquid and the softened chunks (you may need to do so in 2-3 batches). Strain the smooth paste to remove any thready fibers.
- Melt the remaining butter in a small pan and heat gently till foaming, brown and fragrant. Remove from heat and add the leftover thyme. It will crackle and become crisp, once it hits the hot butter. Add lemon juice.
- Before serving, heat the soup and season with salt and pepper. Ladle into bowls, then drizzle with equal amounts of the brown butter and thyme.
Note: Carrots when added to this recipe give an unusual dimension to this soup. You can garnish the soup with thin cream and a sprinkle of cinnamon powder.
(Nijhowne is a Chandigarh-based culinary expert)