
Creamy Roasted Pumpkin Soup - Serves 4 to 6
2kg dryish pumpkin (Queensland Blue, Butternut, Jap, Triamble)
4 tablespoons olive oil (one for brushing the pumpkin pieces, the remaining three for cooking)
1 large yellow onion, chopped
4 large or 6 medium garlic cloves, pressed or minced
½ teaspoon sea salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon cloves
dash of cayenne pepper (optional)
freshly ground black pepper
4 cups vegetable broth
½ cup coconut cream
2 tablespoons honey (optional)
¼ cup pepitas (optional)
1. Cut the pumpkin into quarters and scoop out the seeds.
2. Use 1 tablespoon of the olive oil to brush or rub over the flesh of the pumpkin and place quarters, cut sides down, onto a baking sheet. Roast for 35 minutes or longer, until the flesh is easily pierced through with a fork. Set aside to cool for a few minutes.
3. Heat the remaining 3 tablespoons olive oil in a large, heavy-bottomed pot over a medium heat.
Once the oil is simmering, add the onion, garlic and salt. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Meanwhile, peel the skin off the pumpkins and discard.
4. Add the pumpkin, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin.
5. Pour in the broth. Bring the mixture to the boil, then reduce heat and simmer for about 15 minutes, to give the flavours time to meld.
6. Stir in the coconut cream and honey. Remove the soup from the heat and let it cool slightly. Working in batches, transfer the contents of the pan to a blender and purée the mixture until smooth. Taste and adjust seasoning if necessary.
7. Ladle into individual bowls, sprinkle with the pepitas and serve.
Note: Leftover soup can stored in an airtight container in the refrigerator for up to four days or frozen for up to three months.
Marnie Johnson, Gloucester Food Hub Grower
2kg dryish pumpkin (Queensland Blue, Butternut, Jap, Triamble)
4 tablespoons olive oil (one for brushing the pumpkin pieces, the remaining three for cooking)
1 large yellow onion, chopped
4 large or 6 medium garlic cloves, pressed or minced
½ teaspoon sea salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon cloves
dash of cayenne pepper (optional)
freshly ground black pepper
4 cups vegetable broth
½ cup coconut cream
2 tablespoons honey (optional)
¼ cup pepitas (optional)
1. Cut the pumpkin into quarters and scoop out the seeds.
2. Use 1 tablespoon of the olive oil to brush or rub over the flesh of the pumpkin and place quarters, cut sides down, onto a baking sheet. Roast for 35 minutes or longer, until the flesh is easily pierced through with a fork. Set aside to cool for a few minutes.
3. Heat the remaining 3 tablespoons olive oil in a large, heavy-bottomed pot over a medium heat.
Once the oil is simmering, add the onion, garlic and salt. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Meanwhile, peel the skin off the pumpkins and discard.
4. Add the pumpkin, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin.
5. Pour in the broth. Bring the mixture to the boil, then reduce heat and simmer for about 15 minutes, to give the flavours time to meld.
6. Stir in the coconut cream and honey. Remove the soup from the heat and let it cool slightly. Working in batches, transfer the contents of the pan to a blender and purée the mixture until smooth. Taste and adjust seasoning if necessary.
7. Ladle into individual bowls, sprinkle with the pepitas and serve.
Note: Leftover soup can stored in an airtight container in the refrigerator for up to four days or frozen for up to three months.
Marnie Johnson, Gloucester Food Hub Grower