Pumpkin has suddenly become THE FLAVOUR.
So much that pumpkins that used to sell for a dime a pound have tripled in price.
Okay, they’re still cheaper than prime rib roasts.
But there is a bit of sticker shock.
So people who would’ve normally tossed their Halloween decorations are now thinking of getting some kind of meal out of their jack o’ lantern.
Don’t panic. That is really easy to do.
Maltese can make soup out of just about everything.
And pumpkin is an old favourite.
Looking for more soups that use pumpkin?
- Anna Sultana's Minestra tal-Haxix (soup, Maltese Style)
- Anna Sultana's Minestra tal-Haxix #2 - Vegetable Soup, Maltese Style
- Anna Sultana's Kawlata - Vegetable Soup with Meat, Maltese Style
- Anna Sultana's Kawlata #2 - Vegetable Soup with Meat, Maltese Style
- Anna Sultana's Soppa tal Kirxa - Tripe Soup, Maltese Style
When it comes to seasoning, suit yourself.
Ma usually used a bit of salt and pepper.
If you believe pumpkin needs pumpkin spices, fine.
You could experiment with allspice, cinnamon or nutmeg.
Preheat oven to 350º
3 pounds pumpkin
Place slices in a roasting pan and drizzle lightly with
Extra Virgin olives oil
Roast until slightly charred, about 20 minutes.
In a large pot place
2 tablespoons lard or butter or oil - your choice
1 onion, diced
Fry over medium heat, stirring occasionally, for 5 minutes.
3 cloves garlic, diced
Fry over medium heat, stirring occasionally, for 3 minutes.
3 Cups chicken stock (or vegetable stock)
Bring to a boil, then let simmer 30 minutes.
Run through a blender for a smooth consistency.
Add more stock if you’d like a thinner soup.
Check for seasoning.
Crusty bread and a green salad go well with the soup.