Saturday's dinner was inspired from this book. In it, I found a recipe for Roasted Pumpkin Soup with Crispy Garlic.
I ended up not following the recipe and did my own thing.
Roasted Pumpkin, Onion and Garlic Soup inspired by "Little Book of Soup"
1/4 pumpkin, seeded with skin on
3 tablepoons olive oil
1 onion, halved
1 clove garlic, leave skin on
1 cube consomme
300 ml water
Put foil onto pan and lay pumpkin, onion and garlic. Drizzle olive oil over the veggies. Sprinkle some salt.
Put into 200C (400F) oven and roast for 30-40 minutes.
In a pot, put together the consomme with the water, heat.
Use a spoon to scrape out the pumpkin after roasting and throw all veggies into a food processor.
Add some of the consomme to the food processor to help liquidize the veggies.
Add some salt and pepper to taste.
Serve with a 1/2 teaspoon of cream.
As the veggies roasted the aroma that filled the room was delicious. This soup wasn't thick, but it sure hit the spot.
In Japan, they call puff pastry sheets, pie sheets. I made some "pies" for us, using cubes of Monbana 70% chocolate with nibs and a squeeze of chestnut paste....delicious gooey-ness!