superb soup

This weekend a long anticipated event took place; The Yeti Party.  There was snow and sledding and yetiing and solving puzzles in the yeti mansion.  And there was superb soup.  It was ... superb.

Superb Soup
Feeds: 4.  Hands on time: 45 minutes.  Total time: 3 hours.

You will need:

• 1 small-medium sized pumpkin
• 1 medium onion, chopped
• 2-3 garlic gloves, chopped
• 2 Tbs butter
• 2 Tbs oil
• 4 Tbs flour
• 4 cups of veggie broth
• 1/2 cup of creamy goat cheese
• 1/2 cup of heaving whipping cream
• 1 lb of fresh halibut fish
• Salt and pepper to taste

What to do:

1. Roast the pumpkin.  Preheat oven to 400C. Cut the pumpkin in half, and scoop out all the seeds and gunk.  Set both pieces cut side down on a baking sheet.  Bake for about 2hours, or until fork tender. Allow to cool, then scoop out all the pumpkin flesh.
2. Bake the fish.  Turn oven down to 350C.  Place your fish in the center of a large piece of tin foil with the skin down, and fold the edges up around it.  Add some oil, salt and pepper, then fold the top piece of foil over to make an insulated tent.  Bake for 35-40 minutes, or until fish flakes away with a fork.
3. Meanwhile, begin the soup.  To a large pot on medium heat, add the butter.  When melted, add the onion and oil. Cook until the onion is tender, ~5min.  Then add the garlic, cook until tender, ~2min.  To this add the flour, and stir to make a roue.  Cook another 2 minutes.
4. Add the broth and about 1lb of mashed pumpkin, 4-5 cups.  Bring to a boil, then simmer for 30-40 minutes, until completely cooked and smooth.  
5. Add the goat cheese in small chunks while stirring, allowing it to melt.
6. Add the cream and stir, return to a boil.
7. Flake the fish into large chunks and discard the skin.  Add to soup. 
8. Adjust seasonings with salt and pepper to taste.
9. Serve hot, with garlic bread.

To warm the heart of the coldest Yeti.  Enjoy ~