Roast pumpkin soup
You’ll find lots of different types of pumpkin. For the creamiest and tastiest soup, try nutty-flavoured Jap, golden Queensland blue or sweet butternut varieties.
2 Tbsp extra virgin olive oil
1 tsp ground nutmeg
Salt and ground white pepper, to season
2 bulbs garlic, whole
2 white onions, chopped
1 stick celery, chopped
2 Tbsp unsalted butter
2L chicken stock
100ml cream
Sour cream, to serve
Finely chopped chives, to serve
Crusty bread, to serve
Ingredients
1.25kg pumpkin, peeled, deseeded2 Tbsp extra virgin olive oil
1 tsp ground nutmeg
Salt and ground white pepper, to season
2 bulbs garlic, whole
2 white onions, chopped
1 stick celery, chopped
2 Tbsp unsalted butter
2L chicken stock
100ml cream
Sour cream, to serve
Finely chopped chives, to serve
Crusty bread, to serve
Method
1. Preheat oven to 160°C. Cut pumpkin into chunks. Put in a large bowl, add oil and nutmeg and toss to combine. Season. Transfer to a roasting pan, add garlic and bake for 1 hour or until lightly browned and well softened.
2. Put onion, celery and butter in a large saucepan over a medium heat. Cookfor 5 minutes or until onion is translucent. Squeeze garlic cloves into pan. Add pumpkin mixture and stock and stir to combine. Bring to the boil, then reduce heat to low and cook for 30 minutes.
3. Puree soup using a stick blender or food processor. Stir in cream. Top with sour cream and chives, and serve with crusty bread on the side.
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Per serve: 1833kJ; protein 14g; total fat 27.5g (sat. fat 13g); carbs 28g; sodium 2835mg; GI estimate low (does not include ‘to serve’ items)
- Author:
- Stylist:
- Stephanie Souvlis
- Photographer:
- Andre Martin
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