How much pumpkin is too much pumpkin? I love pumpkin and squashes so much, it seems too hard to not include them in the easy,every day dishes. So roasted pumpkin and garlic soup it is.

Head straight to the recipe.

I have a favourite butternut squash soup which is my go-to soup for Xmas and pretty much every occasion that involves a large gathering. It’s a rich, velvety soup with a bit of cream, a true crowd pleaser. I think this squash soup just got upgraded. A sheet of roasted pumpkin and a roasted head of garlic did the trick. Suffice to say that it has become my new favourite and I am pretty sure it will become your favourite, too!

In other news, I really enjoyed the Food photography workshop held last Thursday in Athens during the Foodathlon activities. We gathered around the table to talk about straight forward mobile food photography. We worked on composition and how to make the best out of our mobiles. Possibilities are endless, the people were wonderful and I am really looking forward to the next workshop.

I have been photographing and styling food for so long now, it has been an invaluable experience for me to be able to share it all! I know a few of you didn’t have the chance to make it to the workshop, but worry not. I will prepare a post with more details in due course. Let’s get back to pumpkin business!

Print Recipe

Roasted pumpkin & garlic soup

Course: Soup

Cuisine: Modern Greek

Ingredients

• 700 gr of pumpkin
• 3 medium leeks trimmed and chopped
• 1 onion
• 100 ml white wine
• 1 head of garlic
• 1 tbspn of chili flakes
• 800 ml of water
• 1 cube of vegetable stock
• a bit of olive oil
• pumpkin seeds & chili flakes to sprinkle on top

Instructions

• Brush the pumpkin with a bit of olive oil and roast at 200C in a preheated oven for about 30 minutes or until soft and lightly browned.
• Don't forget to add the garlic, you simply need to chop off the head and wrap it in foil.
• Remove the pumpkin and garlic from the oven. For the pumpkin you will need to discard the peel and for the garlic, keep the soft creamy part without the paper.
• In a large pot heat up a bit of olive oil, soften the leeks and put off with the wine. Add in the roasted pumpkin and the garlic and mix well.
• Warm up the water and dilute your vegetable stock. Add it in the pot and season with salt and chili flakes. Let it come to the boil and lower to a simmer until all your vegetables are soft.
• For a creamy soup, use your blender.
• Serve with pumpkin seeds and a few additional chili flakes if you like your soup spicy.

I hope you enjoy this autumn soup in really good company. Meanwhile, if you wish to learn more about food photography,either mobile or DSLR please drop me a line here or in the comments below. I will be glad to start posting more of the things you love.

from Athens with love, 

Eugenia

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