Roast Pumpkin Soup

In the spirit of winter, here is a very simple and very tasty pumpkin soup recipe for you all to try. The secret is of course roasting the pumpkin first! With the addition of cumin and nutmeg it has an almost Thai touch and goes down great on those chilly winter nights!

Serves: 15

Ingredients:

• 1 L Chicken Stock
• 1 whole Pumpkin, around 4-5kgs (I use Jap, but works well with Butternut, Grey, and Qld Blue)
• 1 Bulb of Garlic
• 2 Onions, diced
• Cumin
• Nutmeg
• Olive Oil
• 1 tbsp. Butter

Optionals:

• Bacon Bone
• Cream

The Soup

1. Cut the pumpkin into manageable pieces, leaving the skin on.
2. Dip in olive oil, and roast with garlic bulb in the oven over moderate heat for 30-45min (time will depend on the kind of oven you have)
3. 10min before the pumpkin is done, melt butter and start to cook onions in a large saucepan or pot until tender
4. Remove the pumpkin and garlic from the oven and separate the pumpkin flesh from the skin
5. Squeeze the garlic cloves out of their skins and add to the pot along with the pumpkin flesh, spices, and chicken stock (and bacon bone if desired).
6. Boil until the pumpkin begins to break up and resemble a chunky soup consistency.
7. Remove from stove and allow to cool for 10min (remove bacon bone if applicable)
8. Pour mixture into a food processor or blender and blend until smooth.

Serve as is with a dash of cracked pepper, or with a dollop of cream stirred in, along with a side of toasted ciabatta bread.

I love this soup! While it may take time to prepare it really is so easy, and keeps for around 10 days when refrigerated (without cream). It can also be made with vegetable stock however, doesn't taste quite as good. Also if you use a reduced salt stock and leave out the cream, it makes for a nice healthy winter meal.

Keep Smiling,

Jo

xoxo