Following on from last week’s cosy recipe, I’ve decided to stay with the “keep warm” theme, which is fitting since the days are getting colder and the sun is setting earlier.
I’m sure you’re all starting to feel that winter chill and after a long day or your afternoon run (in my case – walk), a hot bowl of soup, with some crusty bread for dipping, does the trick!
And soup that is orange and decorated with cheese, just feels so much warmer!
What you need:
1 sweet potato
1 red onion
3 cloves garlic
300 ml fresh cream
80g grated parmesan cheese
What you do:
Boil sweet potato, butternut and onion in 1.5 litres of water. Then purée all ingredients (discard water depending on the your preferred consistency of the soup). Set aside.
Remove the top of the pumpkin and keep the lid intact. Remove all seeds and excess flesh inside pumpkin. Place on a baking tray.
Add cream, garlic and thyme in a pan over the stove, just until cream is heated. Pour cream mixture into pumpkin, cover with pumpkin lid and place in pre-heated oven (150 C) for one hour.
After one hour, add the butternut and sweet potato soup into the pumpkin and half the parmesan cheese. Stir until the cream garlic mixture combines. Then sprinkle the remainder of the parmesan on top. Do not use the lid when placed in oven this time. Cook in oven for a further 45 min.
Decorate with thyme, pumpkin seeds and some shaved parmesan. When serving break off some of the soft pumpkin from the sides of the shell. Serve with fresh crusty bread.