Courtesy of dopiaza.
Ingredients - (Serves 12 or more).
1 medium pumpkin
1 head, garlic
1 red chili, chopped
2 onions, chopped
2 sticks, celery (chopped)
8 cups, water
Olive oil, salt, and pepper
Method
Pre-heat oven to 350F (180C)
(1) Halve pumpkin. Scoop out the seeds, reserve. Cube the flesh, reserve.
(2) Separate garlic cloves. Reserve 3 cloves for later use. Add all other ones (in their skins) to cubed pumpkin. Drizzle with Olive oil, and stir to mix well. Place pumpkin-oil-garlic mixture on a tray, and bake for 45 minutes, or till pumpkin's soft, and begins to turn brown on the edges.
(3) Remove from the oven, cool, then scoop out cooked pumpkin flesh to a bowl. Squeeze cooked garlic cloves out of their skins, to the same bowl, reserve.
(4) Peel, and mince reserved 3 cloves of garlic.
(5) In a large saucepan, warm a little Olive oil. Add onions, celery, minced garlic, chili, and cook till all turns soft and translucent.
(6) Add reserved cooked pumpkin, and garlic flesh to the saucepan. Top cooking mixture with water, and simmer for about 30 minutes.
(7) Rinse pumpkin seeds, then coat them with Olive oil, season with salt. Spread on a tray, and bake for approximately 15 minutes (at 350F/180C).
Serving -
Briefly blend the soup. Season with salt, and pepper, and garnish with roasted pumpkin seeds.
Bon Appetit!
Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
Ounces-to-grams conversions
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References
Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, dive-angel (Karin), dopiaza, flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams
