Name: Australian roast pumpkin soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Ingredients: 2kg kent pumpkin, cut into wedges and deseeded; 2 brown onions, peeled and chopped into 6 wedges; 3 granny smith apples, peeled, cored and roughly chopped; 5 garlic cloves in their skin; 100ml extra virgin olive oil; 2.50 gm cinnamon powder; Salt flakes and freshly ground black pepper; 1/2 tsp nutmeg; 2 litres chicken style liquid stock; Oil; 250g creme fraiche, sour cream or cream; 1 granny smith apple, sliced into fine batons; 50g roughly chopped hazelnuts; 30 sage leaves

Australian roast pumpkin soup

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Prep Time:
15 minutes

Cook Time:
60 minutes

Total Time:
75 minutes

Flavorful Australian roast pumpkin soup with apple and nutmeg.

Ingredients:

2kg kent pumpkin, cut into wedges and deseeded
2 brown onions, peeled and chopped into 6 wedges
3 granny smith apples, peeled, cored and roughly chopped
5 garlic cloves in their skin
100ml extra virgin olive oil
2.50 gm cinnamon powder
Salt flakes and freshly ground black pepper
1/2 tsp nutmeg
2 litres chicken style liquid stock
Oil
250g creme fraiche, sour cream or cream
1 granny smith apple, sliced into fine batons
50g roughly chopped hazelnuts
30 sage leaves

Instructions:

Heat oil over high heat until sizzling. Quickly fry the fresh sage leaves for 30 seconds. Drain on paper towels with caution. Set aside.
Preheat your oven to 180 degrees Celsius.
Combine pumpkin, onions, apple, and garlic in a large baking tray. Drizzle with olive oil and toss to coat the vegetables. Sprinkle with cinnamon, salt, pepper, and grate nutmeg over the top. Toss again to ensure even coating.
Roast the vegetables in the oven for 30-40 minutes until tender and cooked to perfection. Allow the baking tray to cool slightly before serving the veggies.
Peel the skin off the hot pumpkin and gently squeeze out the roasted garlic. Combine all baked ingredients in a large pot - garlic, pumpkin, onions, and apples. Pour in the stock and bring to a boil.
Simmer gently for 15 more minutes, then blend until creamy. Season to perfection.
Strain the soup through a fine sieve using a wooden spoon for a velvety texture, although it's optional.
To garnish, spoon a lavish portion of creme fraiche onto the soup, topping it with apple batons, sage, and hazelnuts for an elegant arrangement in the center of the bowl.
Add a touch of flake salt and a sprinkle of freshly ground black pepper for a burst of flavor.

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