Roasting vegetables before making them into soup makes a real difference to the flavour. Roasting caramelises the vegetables’ natural sugars, creating a sweeter, richer and more intense flavour.
This hearty pumpkin soup is perfect for the wintery weather we’re currently experiencing in Canberra.
Roasted Pumpkin Soup
Servings: 4
Ingredients
- 2 kg pumpkin, seeded, peeled and cut into 3-4cm chunks
- 1 large onion peeled and cut into 8 wedges
- 4 cloves garlic
- 2 Tbs olive oil
- Salt and freshly ground black pepper, to taste
- 1 tsp ground nutmeg
- 1½ tsp ground cumin
- 4 cups (1 litre) chicken or vegetable stock
- 1 can (about 400ml) coconut milk
To serve
- Fresh herbs
- Cream or extra coconut milk
- Fresh bread or toast
Instructions
- Preheat oven to 220°C. Line two shallow baking trays with baking paper. Place pumpkin, onion and garlic in a large bowl with the olive oil and mix to coat well. Add salt, pepper, nutmeg and cumin and mix again. Spread out on the oven trays in a single layer then roast for 35 minutes or until tender and caramelised. Transfer the vegetables to a large saucepan. Add stock and coconut milk. Simmer for 10 minutes then allow to cool enough to handle and whiz in a food processor or blender until smooth. Return to saucepan and reheat. Adjust seasoning if necessary.
- Ladle the soup into warm bowls. Garnish with herbs and cream and serve with bread or toast.
Notes
Serves 4
Around the table
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