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Roast pumpkin & garlic soup
Roast pumpkin & garlic soup
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
Slow-roasted garlic and pumpkin soup - a rich, decadent blend worth savoring.
Ingredients:
  • 2.5kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 3 garlic cloves, unpeeled
  • Olive oil spray
  • 2 (about 60g) short-cut bacon rashers, thinly sliced crossways
  • 20 fresh basil leaves
  • Olive oil, to shallow-fry
  • 18.20 gm olive oil, extra
  • 1 onion, finely chopped
  • 7.50 gm ground cumin
  • 1.25L (5 cups) water
  • 1 vegetable stock cube
  • 70g (1/4 cup) bought basil pesto
  • Thickened cream, to serve
  • 8 x 1cm-thick slices sourdough baguette (French breadstick)
  • 16 fresh sage leaves
  • 120g mozzarella, thinly sliced
Instructions:
  • Preheat your oven to 200°C. Line 2 baking trays with non-stick baking paper. Spread the pumpkin and garlic evenly on the trays. Drizzle with olive oil spray and sprinkle with salt and pepper. Roast in the oven for 1 1/4 hours until tender.
  • Cook the bacon in a non-stick frying pan until crisp, about 3-4 minutes. Place on a paper towel-lined plate. Add oil to the pan until it reaches 1cm up the side, then heat over medium-high heat. Quickly sauté half of the basil for 30 seconds, then transfer to the plate. Repeat with the rest of the basil.
  • In a stockpot over medium heat, heat extra oil. Cook onions, stirring, until soft, about 5 minutes. Stir in cumin and cook until aromatic, about 30 seconds. Pour in water, add stock cube, and bring to a boil. Add garlic and pumpkin (reserving 2 cups), cook for 10 minutes. Let cool for 5 minutes before serving.
  • While the soup simmers, prepare the sage toasts by preheating the grill on high. Place bread slices on a baking tray and toast under the grill for 1-2 minutes. Flip the toasts and add 2 sage leaves and mozzarella on each. Grill for an additional 2 minutes until the mozzarella is melted and bubbly.
  • Transfer the soup to a food processor and blend until smooth. Pour it back into the stockpot over low heat. Mix in the reserved pumpkin and gently heat, stirring occasionally until warmed through.
  • In a bowl, mix the pesto and lemon juice. Divide the soup into serving bowls. Drizzle with the pesto mixture and cream. Sprinkle with bacon and basil. Serve with sage toasts.

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