I named this soup after me, mainly because I love home made soup but I dislike expending energy effort for things (cupcakes and cakes excluded). I'm convinced that pumpkin peeling and cutting is a task that's reserved for people in hell (or whatever you happen to believe in) as its thankless, difficult and may risk a potential scrape of skin or loss of finger.
So the fabulous thing about this is that you wash the pumpkin, stick it on an oven tray lined with a baking sheet, turn your oven onto 200 degrees Celsius and let it roast whole for an hour (more if you have a particularly large whole pumpkin) while you do something much more worthwhile like read a magazine or watch tv. I prefer using whole pumpkins as they last longer than the cut versions. For very large pumpkins you can speed up the cooking process if you're losing patience with your pumpkin (and I sometimes do when I'm hungry) after an hour you can cut it open into slices as it will be very soft to cut and this makes the cooking even faster and caramelises the pumpkin slightly too. If one thing, we're safe from pegging him with an Oedipus complex such is the vast difference between his Mother and I (although we do get along very well).
If I am working from home I usually put this in the oven in the morning at about 10am and go and do some work and before I know it, its ready for lunch. The best thing about this, like most soups, is that it freezes so well. I realise that this is more a winter dish but the way that Sydney's weather has been lately and with the rampant flu bug going around its definitely time for a renaissance!
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Lazy person's 3 ingredient 3 step and no elbow grease pumpkin soup
- 1 small Jap pumpkin-700g or thereabouts doesn't matter if its larger, you'll end up with more roast pumpkin afterwards
- 150ml coconut milk (the creamy layer at the top of a tin of coconut milk if you don't shake it, is best)
- 2 cups chicken or vegetable stock (plus an extra spoonful of chicken or vegetable stock powder)
Step 1 - Roast whole pumpkin in 200c oven for 1 hour or until soft
Step 2 - Remove seeds and peel off the skin, it will come off satisfyingly easy
Step 3 - Add pumpkin, stock and coconut milk into blender and blend away
I added a swirl of flaxseed oil but this is completely optional
Variation: add fresh finely grated ginger
Variation: omit coconut milk and add dollop of sour cream and chives