The best pumpkin soup for the season

Just as the busy holiday entertaining season begins, cooler weather hits. Those who are hosting events might want to increase their recipe collection to feed and satisfy family and guests.  It’s possible to make entertainment lively and even more delectable by adding certain seasonal ingredients.

The popularity of pumpkins and squashes in the fall is probably influenced by their adaptability. But nothing beats a comforting soup on frigid days when you need something to soothe you from the inside out. And soup dishes can be readily modified to feed a huge crowd.

Roasted Pumpkin Soup With Pumpkin Crisps

Serves 6 to 8

3 pounds pumpkin

6 tablespoons olive oil

2 onions, chopped

3 garlic cloves, chopped

Piece of fresh ginger root, grated

1 teaspoon ground coriander

1⁄2 teaspoon ground turmeric

Pinch of cayenne pepper

4 cups vegetable stock

Salt and ground black pepper

1 tablespoon sesame seeds

Fresh cilantro leaves, to garnish

For the pumpkin crisps

wedge of fresh pumpkin, seeded

Olive oil, 1/2 cup

1. Turn the oven’s temperature to 400. With a fork, pierce the pumpkin numerous times all over the top. After liberally oiling the pumpkin, bake it for 45 minutes, or until the flesh is soft. Wait until it is safe to handle.
2. Use caution when chopping the pumpkin because there can be hot steam still present. Scoop out the seeds and throw them away once it is safe to handle. Slice and remove the meat.
3. In a large pan, heat the remaining oil (you might not need to use it all) and add the onions, garlic, and ginger. Cook over low heat for 4–5 minutes. Cook for two minutes after adding the coriander, turmeric, and cayenne. Add stock and pumpkin flesh after stirring. When the food is tender, simmer for about 20 minutes after bringing to a boil.
4. After the soup has slightly cooled, purée it until it is smooth in a food processor or blender. Season the soup well and add it back to the cleaned pan.
5. In the interim, make the pumpkin crisps. Slice the pumpkin wedge into long, thin strips using a potato peeler with a swivel blade. In a small pan with hot oil, cook the strips in batches for 2 to 3 minutes, or until crisp. On paper towels, drain.
6. Reheat the soup before dividing it into bowls. Sprinkle sesame seeds and cilantro leaves on top of the pumpkin crisps before serving.