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Perfect pumpkin soup
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Prep Time:
35 minutes
Cook Time:
80 minutes
Total Time:
115 minutes
Switch up your pumpkin soup with this highly praised recipe dubbed "the best soup ever" by a Taste.com.au member.
Ingredients:
  • 1 (about 1kg) butternut pumpkin
  • 40ml (2 tbsp) olive oil
  • 1 large onion, peeled, chopped
  • 2 carrots, peeled, chopped
  • 750ml (3 cups) chicken style liquid stock
  • 2.50 gm mild paprika
  • 2.50 gm ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp grated fresh nutmeg
  • 250ml (1 cup) creme fraiche
  • 2-60.00 ml roasted pumpkin seeds (see note), plus extra to serve
  • 1/2 tsp grated ginger
  • 2 garlic cloves
  • 125.00 ml fresh basil leaves
  • 1 tsp grated parmesan cheese
  • 120ml (6 tbsp) olive oil
Instructions:
  • Create a flavorful pesto by blending roasted pumpkin seeds, ginger, garlic, basil, and parmesan in a food processor until smooth. Gradually pour in the oil with the processor running until emulsified. Cover and set aside for later use.
  • Preheat your oven to 180°C. Halve the pumpkin and place it cut-side down on an oiled baking tray. Roast for 45 minutes until tender. Remove and discard the seeds, then scoop out the flesh, discarding the skin. Set aside the flesh.
  • In a saucepan, heat oil. Sauté onion and carrots over medium heat for 5 minutes until tender. Stir in pumpkin, stock, 2 cups water, and spices. Season with salt and pepper. Bring to a boil, then simmer on low for 25-30 minutes. Allow to cool slightly. Blend soup in batches, then return to the pan. Gently reheat with creme fraiche. Serve with a drizzle of pesto, seeds, and pepper.

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