Di’s All-time favourite roast pumpkin soup
Serves 4 or more
So, you need to use up that whole butternut pumpkin and the garlic and chives from this week’s veggie shop. And it’s cold outside. Roast pumpkin soup will warm you up and the oven is sure to warm your kitchen. Team it up with toasted rye sourdough.
This soup has been made with variations many times over the years and has become our all-time favourite. It is adapted slightly from the original recipe found in the Sydney Morning Herald many years ago…
- 1 x 1.5 kg butternut (or Kent) pumpkin
- Extra virgin olive oil
- 8 cloves garlic
- 2 sprigs fresh thyme
- 2 litres vegetable (or chicken) stock, preferably homemade
- Salt & freshly ground black pepper
- Cayenne pepper and fresh chives, to serve
- Preheat oven to 200°C, fan-forced and line a tray with baking paper. Split the pumpkin down the middle and scrape out the seeds with a spoon. Brush oil over the cut sides and season with salt and pepper. Place 4 unpeeled garlic cloves and a sprig of thyme into each cavity. Turn both halves cut side down onto baking tray.
- Roast for 40-45 minutes or until pumpkin is very tender and the skin is starting to brown and collapse. Remove from oven and allow to cool for a few minutes.
- Discard thyme sprigs and squeeze the roasted garlic cloves out of the skins. Scoop out pumpkin flesh or peel off the skin and place in a large saucepan with garlic and 1 litre of stock. Whisk or blitz with a stick blender until smooth. Heat the soup gently, adding remaining stock if necessary. Taste and adjust seasoning.
Ladle soup into bowls and serve topped with chopped chives and a sprinkling of cayenne pepper.