Talia’s Treats : Roast pumpkin & garlic soup w/ caramelized onion, mushroom and cheese pinwheel scones

I couldn’t think of a better recipe for this kind of weather, warm and hearty and absoloutely mouth-wateringly delicious! But doesn’t the title, ‘roast pumpkin and garlic soup with caramelized onion, mushroom and cheese pinwheel scones’ just say it all anyway? I sincerely hope this is something you get to enjoy this weekend!!

Recipe after the jump:

Roast Pumpkin & Garlic Soup
1 large pumpkin
3 bulbs of garlic
1 onion
Chicken stock (approx 4 cups)
2-3 tsp curry powder
1 tsp nutmeg
2 dsp sugar
salt and pepper
  1. Cut pumpkin into large chunks. Discard seeds. Cut garlic bulbs in half. Place on baking tray, drizzle with oil, roast 180C about 45mins or until pumpkin fully cooked (soft right through) – cooking time will vary in diff ovens. (NB. While the pumpkin is roasting start caramelizing the onions for your scones).
  2. Chop onion. Saute in 1 tbsp oil in large, heavy bottomed saucepan over med-high heat till soft. Add curry powder, nutmeg, sugar, stir through onion.
  3. Remove any blackened flesh on the roasted pumpkin as this will make the soup bitter. Scoop the pumpkin flesh into the pot, discarding the skins. Squeeze the roasted garlic cloves into the pot as well, again discarding the skins.
  4. Cover with chicken stock – approx 4 cups – simmer for 10-15mins, stirring occasionally. This will make quite a thick soup, if you prefer it runnier/thinner use more stock. Season with salt and pepper.
  5. Pour into blender, process till smooth. If you don’t have a blender, just mash it in the pot to break it down as much as you can (to combine the pumpkin with the onion and garlic), then press through a sieve. It is still good kinda chunky as well if you don’t want to go to the effort of putting it through the sieve.
  6. Serve with either a little cream or a dollop of sour cream
Caramelized onion, mushroom and cheese pinwheel scones:

Caramelized onion & mushrooms
2 onions
200g mushrooms
Oil
Salt
Slice onions and mushrooms. Coat the bottom of your pan with oil, heat over a med-high heat. Add onions, stir to coat the onions in the oil, season with salt, then reduce heat to low-med. Stir occasionally, cooking until the onions are brown, juicy and sweet, and starting to stick to the bottom of the pan approx 30-45mins. Add sliced mushrooms and stir till mushrooms browned slightly, another 3-5mins

Basic scones:
3 cups flour
3 tsp baking powder
(OR use 3 cups self-raising flour instead of above)
1/2 tsp salt
50g butter
1 cup milk
Grated tasty or cheddar cheese
 Sift dry ingredients, rub in butter, mix to a soft dough with milk. Try not to overmix or the scones will end up tough. 
  1. On a well floured surface, roll into a rectangle, about 1cm thick. Spread margarine/butter over the scone
  2. Spread the caramelized onions and mushrooms over the scones. Cover with the grated cheese.
  3. Starting at the bottom of the dough, roll up to form a long log. Cut into even slices about an inch thick.
  4. Place on a greased baking sheet in a preheated oven on 180 C (Moderate oven). Bake for 10-15 minutes.

One Response to Talia’s Treats : Roast pumpkin & garlic soup w/ caramelized onion, mushroom and cheese pinwheel scones

  1. hungryandfrozen July 12, 2012 at 6:49 pm #

    Am such a fiend for roast garlic, love how much of it is in here. Looks damn good!

Leave a Reply