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Roasted pumpkin soup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Intensely flavored creamy pumpkin soup made by roasting pumpkin first.
Ingredients:
  • 1 leek, white part only, cleaned and halved
  • 1kg pumpkin, peeled and diced
  • 4 cloves garlic, skin on
  • 36.40 gm olive oil
  • 1L (4 cups) chicken style liquid stock
  • 40.00 ml pepitas
  • 12.00 gm sesame seeds
  • 82.50 gm creme fraiche
Instructions:
  • Preheat your oven to 180 C, then line a roasting pan with baking paper. Arrange pumpkin, leek, and garlic on the tray, drizzle with olive oil, and roast for 20 minutes.
  • Combine roasted pumpkin, leek, and garlic (peeled) in a medium saucepan. Pour in the chicken stock, bring to a boil, and simmer for 5 minutes.
  • Heat a small nonstick frypan while toasting the seeds until they turn slightly golden.
  • Puree the soup using a stick blender or food processor.
  • Pour the soup into bowls and top each with a spoonful of crème fraiche and a sprinkle of toasted seeds.

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