I don’t remember my Grandma using pumpkin, it was not popular those days. It became popular only recently, my sister would cook spicy oriental version of the soup, with curry powder and chili. I decided to cook delicate Baked Pumpkin Soup, milky, buttery, with a hint of garlic.
Try also other Polish seasonal Autumn food recipes: Autumn food.
- 900 g/2 lb pumpkin
- 2 garlic cloves
- 1 tbs butter
- 0,7 – 1 l milk
- handful almond flakes
Prepare pumpkin in advance: cut pumpkin into pieces of more less similar size, place in the oven preheat to 180 C/ 360 F. After about an hour, when you check with the fork that the pumpkin is soft, take it out and let cool.
Peel off the skin, you can use a spoon to take out the pulp, place it in the bowl, blend it.
Chop the garlic. Saute garlic on the butter.
Place garlic with butter in the pot. Add mashed pumpkin. Combine. Sprinkle with salt. Add gradually milk till you get the consistency you like. Bring to boil, and simmer for few minutes.
Roast almond flakes on dry pan till gold.
Baked Pumpkin Soup is best served with roasted almond flakes, a spoon of creme fresh and a parsley.