Roasted Garlic
- 4 heads of garlic
- 2 tbsp olive oil
Soup
- 2 tbsp olive oil
- 2 cups onions coarsely chopped
- 2 cups carrots, peeled and coarsely diced
- 3 tbsp fresh ginger, peeled and finely diced
- 1/2 tsp chili powder
- 1 can pumpkin puree
- 1 cup yellow flesh potatoes, peeled and coarsely diced
- 2 tbsp fresh sage coarsely chopped
- 8 cups chicken stock
- 1/2 cup 35% cream
- Freshly granted nutmeg to taste
- salt and pepper to taste
Instructions
- Preheat oven to 350F.
- Slice tops off the whole heads of garlic to expose just the tips of the cloves, place on a large sheet of foil and drizzle garlic with olive oil. Wrap completely and bake in the middle of the oven for 1 hour and 15 minutes. Once roasted, open package and let cool.
- In a large pot, heat oil over medium-high, add onions, carrots, ginger and chili powder and cook until onions begin to soften, about 5 minutes. Add to the pot the pumpkin, potatoes, sage and chicken stock.
- Bring to a boil, reduce to simmer and let cook uncovered until the potatoes are very tender, about 35 minutes.
- While soup is cooking remove all the garlic from its skin and add to pot along with any residual oil.
- Once soup is cooked, let cool slightly and puree with a hand blender or in a stand-up blender.
- Once soup is pureed, add cream, nutmeg, salt and pepper to tase, and warm through. Garnish with extra sage leaves, if desired.
Rachel's Thoughts: I added only half of the amount of stock (due to pot size) with the intention of adding it in at the end but decided that I likely the soup super dense and opted to leave it out.
Source: LCBO Magazine (Autumn 2011)
