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Louise's roasted pumpkin soup
Louise's roasted pumpkin soup
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Spiced pumpkin soup for seconds!
Ingredients:
  • 1.6kg butternut pumpkin or kent pumpkin
  • 60ml (1/4 cup) olive oil
  • 1 large brown onion, finely chopped
  • 1-2 garlic cloves, finely chopped
  • 1L (4 cups) chicken style liquid stock
  • 20.00 ml finely grated fresh ginger
  • 20.00 ml finely grated fresh turmeric (see tips)
  • Natural yoghurt, to serve
  • Mixed baby herbs (such as coriander, purple radish sprouts), to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced and line 2 baking trays with baking paper. Coarsely chop the whole pumpkin, including the seeds and skin, then spread it on the trays. Drizzle 2 tablespoons of oil over the pumpkin. Bake for 1 hour 10 minutes until soft and lightly colored.
  • In a large, heavy-based saucepan over medium heat, heat the remaining oil. Add the onion and cook, stirring, for 3-5 minutes until slightly softened. Add the garlic and cook for another minute until aromatic.
  • Transfer the cooked pumpkin and pan juices to a large pot. Pour in the stock and bring to a gentle simmer over medium-low heat. Let it simmer for 15 minutes. Stir in the ginger and turmeric. Take the pot off the heat and let it cool slightly. Use a stick blender to puree until smooth. Add a splash of water if needed to adjust the consistency. Serve the soup in bowls with a dollop of yogurt and fresh herbs on top.

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