Pumpkin soup is one of my favourite parts of winter – it’s nourishing, delicious and a healthier option for comfort food. This recipe uses roasted pumpkin, which intensifies the flavour of the dish. The other great thing about soup is that it makes heaps of servings – so you can enjoy it for dinner and lunch the next day!
1 whole butternut pumpkin
1 red onion
5 cloves garlic (peeled and cut into quarters)
1.5L Chicken or vegetable stock
50-100mL cooking cream (depending how much you like)
1 tsp curry powder*
Pinch of salt and pepper
1 bunch continental parsley
Preheat your oven to 200 degrees.
Peel and chop pumpkin into small chunks and cut the red onion into small wedges. Place all of these on a baking tray drizzled with olive oil and bake for 20 minutes.
After 20 minutes, place the garlic cloves on the baking tray with the pumpkin and onion, and bake for a further 20-30 minutes.
In a large cooking pot, add 1.5L of stock and add all the roast vegies – bring it to the boil, then simmer for about 15 minutes.
Using a hand-held stick blender, blend the ingredients in the pot.
OPTIONAL: I didn’t need to strain the soup when I tried this recipe, but if there are still chunks in the pot you can strain it.
Add the cooking cream, curry powder, salt and pepper. Simmer for another 5-10 minutes.
Pour the soup into bowls and garnish with a swirl of cream and a sprinkle of parsley. Serve with your favourite bread (I used a French baguette).
*Note: I used curry powder in this recipe as it gives the soup that extra ‘kick’; however feel free to experiment with different spices including cumin, coriander and nutmeg.