Roasted Pumpkin and Persimmon soup

I love persimmons. 

Not so much that I believe that they taste great but I just love everything about them in a way. 

Most beautiful fruit tree for sure with bright orange leaves in Autumn and a great contrast between the grey wood and bring orange fruit on the naked tree in winter. 

I use them to make a wonderful cake but I never used them in a savory recipe before.. Well I did use them but not cooked anyway...

Then I thought how wonderful they would be together with a pumpkin in a soup...

I had a few but took them for ever to mature... and so I was waiting and waiting... and then finally they were ready and the soup turned out wonderful!  

Now that I rethink about the recipe maybe I should have roasted the fruit as well... 

Next time! 

 

Diffuculty: 1 of 3
Duration:50 min prep and an hour of cooking
Serves:a battalion

Ingredients

1 kilo of pumpkin

2 medium onions cut in 4

2 carrots cut in 4

olive oil

vegetable stock

2-3 persimmons 

salt-pepper-spices

 

Method

Cut the pumpkin in roughy the same size pieces. 

Preheat the oven at 170 fan forced.

Layer the pieces of pumpkin on a roasting tray with the carrots, drizzle with olive oil and prinkle with salt and pepper.

Roast till the veggies are soft and black in a few edges. 

Around the middle of the cooking time add the onions in the pan as well

Remove from the over and spoon the flesh of the pumpkin in a pot (if the pumpkin is one of the ones with the thin skin then just tip it all over in the pot. 

Add the onions, carrots, stock and boil till everything is soft. 

A few minutes before removing from the pot add the pulp of the fruit as well. 

Pass through a blender, add more stock if needed, salt, pepper and spices... 

Serve with some olive oil, mild cheese and a rusk.. 

 

Σερβίρετε το όνειρο αυτό με κάποιο απαλό κατσικίσιο τυρί και παξιμάδι..  

Απολαύστε τη! 

 

Leave your comments

STAY UP TO DATE