With my long weekend plans being rained out and my first day back ending in disaster, I have decided to spoil myself and cook up a nice tasty pumpkin soup. This is a recipe I have used from taste.com.au and its goes down a treat on a winters day.
The Perfect Pumpkin Soup
Ingredients
- (about 1kg) butternut pumpkin
- 40ml (2 tbs) olive oil
- 1 large onion, peeled, chopped
- 2 carrots, peeled, chopped
- 750ml (3 cups) chicken stock
- 1 tsp mild paprika
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp grated fresh nutmeg
- 250ml (1 cup) creme fraiche
- Pumpkin seed pesto
- 2-3 tbs roasted pumpkin seeds (see note), plus extra to serve
- 1/2 tsp grated ginger
- 2 garlic cloves
- 1/2 cup fresh basil leaves
- 1 tsp grated parmesan cheese
- 120ml (6 tbsps) olive oil
Method
- To make the pesto, place roasted pumpkin seeds, ginger, garlic, basil and parmesan in a food processor, then whiz to a paste. With the motor running, slowly add the oil until combined. Cover and set aside.
- Preheat oven to 180°C. Cut pumpkin in half. Place cut-side down on a lightly oiled baking tray and roast for 45 minutes until soft. Scoop out seeds and discard. Scrape out the flesh and discard the skin. Set flesh aside.
- Heat oil in a saucepan. Add onion and carrots and cook over medium heat for 5 minutes until softened. Add pumpkin, stock, 2 cups water and the spices. Season. Bring to the boil, then reduce heat to low and simmer for 25-30 minutes. Cool slightly. Blend soup in batches, then return to the pan. Stir through creme fraiche and gently reheat. Serve drizzled with the pesto and sprinkled with seeds and pepper.
