Any pumpkin soup recipe is warming and comforting in cool seasons, and this one never fails.
When it comes to pumpkin season, depending on what else you have in the pantry, you can repeatedly turn to the same recipe or instinctively make some variants. Sometimes, you can add cauliflower, ginger and turmeric, with a final sprinkle of coriander. A pureed soup meal is more nutritious if garnished with roasted nuts, shrimp (“prawns” for Aussies), fried tofu or chickpeas. Adding lentils to the puree is a great option, and many like to add cream, milk or fresh Parmesan. You can give this basic recipe the flavour you want by topping it with ingredients of your choice and customising it as you like! For a lovely, simple finish, sprinkle some homemade salt blend like a Rosemary black salt on top... et voilà!
RECIPE
INGREDIENTS:
½ pumpkin or large squash, a variety of your choice
2 large potatoes, peeled and cut into quarters
4 cups of vegetable stock
1 medium onion cut in quarters
1 garlic clove, minced
1 tbsp of butter
1 tbsp of vegetable oil
1 bay leaf
Seasoning of your choice
Suggested topping: Rosemary black salt *
*If topping with a salty blend, avoid adding salt to cooking seasoning and use a salt-reduced stock.
PREPARATION: Preheat oven to 180C (350F).
Cut the pumpkin in half and remove the seeds.
Roughly cut the pumpkin into a few pieces and spread it on a roasting pan (unpeeled,
flesh on top).
Brush with oil and season.
Roast in oven until tender (30-40 minutes).
Meanwhile, in a large pot, melt the butter and sauté the onions.
Add the potatoes and stir for a few minutes.
Add stock, garlic and bay leaf.
Bring to the boil and then simmer at medium heat while the pumpkin roasts.
Remove the cooked pumpkin pieces from the oven.
Use a small knife and tongs to remove the skin.
Add the pumpkin to the pot and simmer for 15 minutes at low heat.
Turn off the heat and let the soup sit and cool slightly.
Remove the bay leaf and puree with a handheld immersion blender.
